I’ve been meaning to post this for the last week but here she is … …my Meat Pie! And I have to say it tastes almost as good as it did in Australia-maybe it’s wishful thinking.
Below is the recipe I used and as a tip, I added a tbsp on horseradish to the mix my second time around, definitely gives it that zing!
- 500 g minced beef (1 pound = 453.59237 grams)
- 1 onion, chopped
- 1 cup water, divided
- 2 beef bouillon cubes
- 1/4 cup ketchup
- 2 teaspoons Worcestershire sauce
- pepper
- 1/2 teaspoon oregano
- 1 pinch nutmeg
- 3 tablespoons plain flour
- 2 puff pastry sheets
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Pre-heat oven at 220 degrees Celsius (428 F).
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Brown meat and onion.
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Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg.
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Boil and cover for 15 minutes.
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Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix.
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Let cool.
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Grease a pie dish and line with puff pastry.
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Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on; press edges down with a fork.
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Trim edges and glaze top with milk or beaten egg.
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Bake in a very hot oven, 220 degrees Celsius (428 F) for 15 minutes.
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Reduce heat to 180 degrees Celsius (356 F) and bake for 25 more minutes, or until golden brown.
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Serve with veggies, fries, or salad.
(recipe taken from) Read more: http://www.food.com/recipe/australian-meat-pie-21726#ixzz1XhuqQoho
And for all you vegetarians I’ve added a veggie recipe. I have yet to try but if you beat me to it let me know how it is.
- 2 tbsp olive oil
- 1 medium onion, diced
- 250g thinly sliced mushrooms (any variety)
- 100g button mushrooms, quartered
- 1½ cups (375ml) vegetable stock
- 1/4 cup (65ml) soy sauce
- 1 tbsp balsamic vinegar
- 1 med carrot, diced
- 2 tbsp plain flour
- 1/2 tsp thyme
- 1 sheet of frozen puff pastry, thawed (or homemade equivalent)
- 1 egg
- 1 tbsp water
1.Preheat oven to 180 degrees C (356 F).
2.Heat olive oil in a frypan over med-high heat. Add onion and mushrooms and saute until well browned. Add the carrot and stir.
3.Add vegetable stock, stir to combine. Bring to a boil then cover and reduce heat to simmer.
4.Simmer 8-10 minutes until carrots are just tender.
5.Stir in soy sauce and balsamic vinegar. Sprinkle skillet with flour, stir in. Simmer and stir until sauce is thickened (1-2 mins). Remove from heat and stir in thyme.
6.Roll out pastry to size of pie plate.
7.Pour contents of the frypan into pie plate and top with pastry.
8.In a small bowl or cup, whisk the egg and water with a fork. Brush pastry with egg mixture. Bake 40 mins or until pastry is golden brown.
And to top off your night here are some lovely Meat Pie Ad’s- ENJOY!
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