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Tuesday, 1 January 2013

Australian Meat Pie Recipe

Australia or New Zealand meat pie is a hand-sized meat pie containing largely diced or minced meat and gravy, sometimes with onion, mushrooms, or cheese and often consumed as a takeaway food snack.While Americans love hamburgers, Australians love their meat pies and sausage rolls more.Lets enjoy the recipe here.

a. Filling – Ingredients :

  • 1 kg (2 pounds) chuck or round steak 
  • 2 bacon rashers (bacon slices), chopped 
  • 1 large onion, peeled and finely chopped 
  • 375 ml (13 fl. oz) water ½ teaspoon black pepper 
  • ½ teaspoon salt 
  • ¼ teaspoon thyme 
  • 2 tablespoons flour, plain (flour, all-purpose) 

a. Filling – Method :

1. Remove any fat and cube the chuck into about 1 cm (½ inch) pieces. 
2. Fry the bacon and onion over a low heat and add the chuck when the onions are slightly soft. 
3. Season with salt, pepper and thyme, add the water, cover and simmer for about 1 hour. 
4. In a bowl, slowly add a little water to the flour and stir until it forms a smooth, runny mixture. 
5. Slowly stir the flour-water mixture into the meat mixture until it thickens. Remove from heat and let it cool.

b. Pastry – Method :

1. In a mixing bowl, add salt to the flour and then cut in the margarine until mixed with the dough. 
2. Add water and lemon juice to the dough. 
3. Remove the dough and gently knead on a lightly-floured surface. 
4. Let the dough rest for about 20 minutes and then roll it out. 

c. The Pie – Method :

1. Line the small pie dishes with the pastry and fill with the cooled meat mixture. 
2. Moisten the rim of the pies with milk or beaten egg so the tops will stick to it. 
3. Place a layer of commercial puff pastry on top of each pie to form a lid and trim away the excess. 4. Press the edges together with a fork to seal. 
5. Make a hole in the centre of each pie to allow the steam to escape and glaze the tops with beaten egg or milk.

Bake pies at 180° C ( 375° F) for 15 - 20 minutes or until golden brown on top. Serve hot with tomato sauce on top.

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