Tuesday, 26 July 2016

Aussie Meat Pie

Yummo ! Aussie meat pie .

What you need:

850g lean beef mince
2x onions, diced
2-3 tablespoons of worcestershire sauce
1 tablespoon of minced garlic
2 tablespoons of BBQ sauce
1 tablespoon of vegemite or mighty mite
good grinding of salt and pepper
2x oxo beef stock cubes
2 pinches of smoked paprika
1/2 to 1 cup of diced tomatoes, drained 
about 1/2 cup of water
egg wash = 1 egg and a little milk whisked
2  heaped teaspoons of cornflour mixed with a little water, roughly a teaspoon, to form a paste 
Puff pastry
Shortcrust pastry

 What to do:

1. Lightly grease a pyrex pie dish and  line with the shortcrust pastry. Prick the bottom and bake in a hot oven for about 10 mins until it becomes lightly golden, remove from oven
2. In a large pot brown the mince. Add the onions, garlic and crumbled stock cubes. cook until onions are clear. Add all the other ingredients bring to boil then simmer until liquid reduces. Add cornstarch and mix well. let the mixture cool.
3. Fill the pie base with the mixture, brush edges with egg wash.
4. Lay the puff pastry over the top. Press edges down with a fork and run a sharp knife around the edge of the dish to remove any excess pastry. Make four cuts in the top for the heat to escape.
5. Make some little leaves or decoration for the top out of any left over puff pastry
6. Brush top well with egg wash
7. Bake in a really hot oven  250fan forced for about  20 minutes, then 220  for another 45 minutes. If the top browns to fast cover with foil  and remove foil for last ten minutes of cooking.
8. remove and let stand for 5 minutes serve on it's own or with  mash and veges.
NOTE: If your using foil pie dishes you don't need to precook your bases, I find they just don't cook as good in the glass pyrex  or maybe it is just my bench top oven

Aussie Meat Pie


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