Nothing spells Australia better than a meat pie! Impress your family with some fresh, home made meat pies for Australia day.
Aussie Meat Pies
Serves – 6
Cook Time – 1hr 35mins
Ingredients –
1 1/2 cup (225g) plain flour
100 gram cold butter, chopped coarsely
1 egg
1 tablespoon iced water, approximately
2 sheets puff pastry
1 egg, extra, beaten lightly
1 tablespoon vegetable oil
1 brown onion (80g), chopped finely
600 gram minced beef
410 gram canned crushed tomatoes
2 tablespoon tomato paste
2 tablespoon worcestershire sauce
3/4 cup (180ml) beef stock
Method
- Process flour and butter until crumbly. Add egg and enough of the water to make the mixture come together. Knead pastry on floured surface until smooth. Cover; refrigerate 30 minutes.
- For the beef filling, heat oil in a large saucepan; cook onion and beef, stirring, until beef is browned. Stir in undrained tomatoes, paste, sauce and stock; bring to the boil. Reduce heat; simmer, uncovered, about 20 minutes or until thick. Cool.
- Oil six ⅔ cup (160ml) pie tins. Divide pastry into six portions; roll each portion between sheets of baking paper until large enough to line tins. Lift pastry into tins; press over base and sides. Trim edges. Refrigerate for 30 minutes.
- Cut six 11cm (4½-inch) rounds from puff pastry. Refrigerate until required.
- Preheat the oven to 200°C/400°F.
- Line pastry-lined tins with baking paper; fill with dried beans or rice. Place tins on an oven tray; bake for 10 minutes. Remove paper and beans; bake further 5 minutes. Cool.
- Fill pastry cases with beef filling; brush edges of pastry with extra egg. Top with puff pastry rounds; press edges to seal. Brush tops with extra egg. Cut steam holes on top of pies.
- Bake pies for about 20 minutes or until pastry is browned lightly.
Freezing Instructions – After baking the pies, cool and cover with 2 layers of plastic wrap and 1 of foil. Label, date and freeze for up to three months. Thaw overnight in the refrigerator. Discard plastic wrap and foil. Reheat as in step 8 until the filling is hot. If pastry is browning too much, cover pies loosely with foil.
Source – www.womensweeklyfood.com.au