A is for… Australian Meat Pie

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

1. Pre-heat oven at 220 degrees Celsius (428 F).
2. Brown meat and onion.
3. Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg.
4. Boil and cover for 15 minutes.
5. Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix.
6. Let cool.
7. Grease a pie dish and line with puff pastry.
8. 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.
9. Trim edges and glaze top with milk or beaten egg.
10. Bake in a very hot oven, 220 degrees Celsius (428 F) for 15 minutes.
11. Reduce heat to 180 degrees Celsius (356 F) and bake for 25 more minutes, or until golden brown.
12. 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!