If you ask Australians for typical recipes or dishes, most of them will respond “Meat Pie”. Or pies in general. This Aussie icon sure has British roots, but once we tried our first pie, we understood what this pie love is about. Nothing warms you up like a rich pie, loaded with beef mince and a nice gravy. You usually will eat a pie for lunch or as a snack. You can make one big pie, or (as we prefer) several small ones. And the best thing about it? You can vary the filling with other savory ingredients. Just pick what you like most.
Recipe for 6 Pieces
415 g or 1 can
rice or beans
Our pie love already started in New Zealand, but we had to set foot on Australian ground to once make them ourselves in wonderful Brisbane!
Chop the cold BUTTER coarsley. Process FLOUR and BUTTER until crumbly. Add one EGG and enough of the ICED WATER to make all the ingredients come together.
Knead the pastry until smooth. If it is too sticky try to knead it on a floured surface. Put the pastry in a bowl, cover with plastic wrap and refrigerate for 30 minutes.
Meanwhile you can prepare the beef filling: Finely chop the ONION. Heat the VEGETABLE OIL in a large saucepan and then cook the ONION and BEEF. Stir while it cooks until the beef is well browned. Add the CANNED CRUSHED TOMATOES (do not drain them), WORCESTERSHIRE SAUCE and BEEF STOCK. Bring the mixture to boil and reduce heat. Simmer for about 20 minutes or until thick. Finely chop the THYME and stir it in. Season with SALT and PEPPER to taste. Leave to cool.
Oil the pie tins (if you do not have pie tins, you might find aluminium ones in the supermarket or use a muffin tin intead). Divide PASTRY in six portions. Roll each between sheets of baking paper until large enough to line the tins. Lift pastry into tins. Gently press over base and sides, trim edge. Cover and refrigerate for 30 minutes.
Cut six rounds from the PUFF PASTRY sheets to cover the pie later on. Refrigerate until required.
Note: We used the pie tins to cut the rounds and to make sure they are big enough. Depending on the size you could also use a big cup or small bowl.
Preheat the oven to 200 C.
Place the tins on an oven tray. Line all tins with some baking paper and fill them with DRIED RICE OR BEANS. Bake for 10 minutes. Remove the baking paper and beans/rice. And bake for another 5 minutes. Leave to cool.
Fill the pastry cases with BEEF FILLING. Brush the edges of the pastry with the second EGG (put it in a cup and mix it before you brush it). Top the pastry cases with PUFF PASTRY rounds. Press the edges to seal and brush the tops with egg as well. Cut a slit into the top of the pies.
Bake the pies for 20 minutes or until the pastry is golden brown. Serve the pies while hot. If you want it, you can enjoy them with some tomato sauce (ketchup).
Note: The pies are good with any kind of filling – no matter if you are up for chicken, fish, mushrooms or some kind of beef stew. Go ahead and make your favorite kind of pie!