Meat Pie Recipes

Authentic:: here is the secret recipe for a genuine, fair dinkum, true blue Australian meat pie.

Filling:

• 750g (1 ½ lb) round steak cut into 1 cm cubes (or minced)
• 375 ml (1 ½ cups / 12 fl oz) water
• 1 beef stock cube
• Salt and pepper to taste
• 1 onion sliced very thinly
• 2 tablespoons plain flour
• 1 teaspoon Worcestershire sauce

Pie base:

• 250g (2 cups 8 oz) plain flour
• pinch salt
• 60 g (2 oz) beef dripping
• 160 ml ) 2/3 cup / 5 fl oz water
• extra flour
• Topping:
• Commercial puff pastry
• Extra flour
• Egg yolk mixed with a little milk, to glaze
• Tomato sauce, to serve

To prepare the filling: Combine all ingredients in a pan and stir until boiling. Cover, allow to simmer, stirring occasionally for one hour. Cool thoroughly before using.
To prepare the base: Sift flour and salt into a bowl, combine dripping and water together into a pan, stir over heat until dripping melts. Stir into flour until combined. Turn out onto a floured sheet of paper, knead slightly until smooth. Roll out and line base and sides of 8 greased 10 cm X 10cm  (4 in X 4 in) pie tins.
Fill tins with meat mixture.
To prepare topping, preheat oven to moderate 180 C (375 F).
Roll puff pastry onto a floured sheet . Cut a circle to fit tops of pie. Wet edge of pastry base with egg and milk mixture and press pie tops into place. Trim edges and press to join. Brush with egg and milk and make a small hole in the centre of pie to allow steam to escape.
Bake for 15 – 20 minutes until pies are golden brown.
Serve with tomato sauce
Serves 8
NOTE: Mince steak may be substituted for round steak for this recipe. Use 750 g (1 ½ lb) mince and one cup of water. Combine with other ingredients, bring to the boil and simmer for 30 minutes or microwave on HIGH for 10-15 minutes
Puff Pastry may be used for top and bottom if desired. You can vary this recipe with a touch of garlic, oregano, nutmeg,, coriander and soy sauce


Australian Meat Pie

Serves: 2 (8-inch) meat pies
Ingredients
· 3 pounds beef chuck, diced 1/2-inch cubes
· 1/2 cup flour
· 3 tablespoons vegetable oil
· 2 cloves garlic, chopped
· 1 onion, diced
· 1 tablespoon freshly ground black pepper
· 1 tablespoon ground coriander
· 1 tablespoon celery seed
· 1/4 cup Worcestershire sauce
· 1/4 cup soy sauce
· 4 cups beef or chicken stock
· 4 sheets puff pastry
· 1 egg, beaten, to glaze crust
· Black pepper
Directions
Preheat oven to 400 degrees F.
Dredge beef in flour and sear in oil in a hot pan. Add the garlic and onion and saute for 4 more minutes. Add the spices, Worcestershire and soy sauce and cook until the liquid is almost dissolved. Add the stock and cook until the meat is coated in thick gravy. Transfer to a container and cool.
Roll 2 sheets of pastry to 1/2-inch thickness. Line 8-inch tart molds with the rolled pastry. Line the pastry with tin foil and prebake for about 8 minutes. Let cool.
Roll out the remaining pastry sheets and cut lids for the pies. Fill baked shells with the meat mixture and cover with the cut pastry lids. Attach lids with egg wash. Brush the tops with the remaining egg wash and sprinkle with black pepper.
Bake for 8 minutes or until golden brown.