Australian Meat Pie Filling Recipes

AUSSIE MEAT PIE

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1 medium finely chopped onion and fry for 3 to 4 minutes or until soft and translucent.
• Add 14 ounces (400 grams) ground beef and cook for 3 to 4 minutes, stirring and breaking up with a wooden spoon until browned. At this point, you can drain the beef, if desired. But it should be quite fat-free if you used lean ground beef.
• In a small container, whisk together 1 tablespoon cornstarch and 1 tablespoon of the beef stock and set aside.
• Add remaining beef stock, 1/8 cup tomato paste, 1 tablespoon Worcestershire sauce, and Vegemite or bouillon cube to ground beef in skillet. Stir well to combine.
• Add reserved cornstarch-water mixture and stir. Bring to a boil, reduce heat to low and simmer, uncovered, for 10 minutes or until thick. Remove from heat and cool.
• Heat oven to 425 F (220 C).
• Place pie dough on a lightly floured surface. Place the pie tin on top and cut a circle around it. Repeat process to make 3 more circles-these are the pie tops. Cover loosely with plastic wrap and set aside.
• On the same lightly floured surface, place remaining pie dough and a pie tin on top and cut a circle that's slightly larger than tin (about 1/2 inch bigger)-this is the pie base. Repeat process to make 3 more bases.
• Press base pastry into pie tins and press up the sides. Fill with cooled meat mixture. Brush rims with water.
• Place pie tops over meat. Use a fork to press edges to seal. Trim edges if necessary. Brush tops with beaten egg.
• Place pies on a baking tray to catch any drips and bake for 20 minutes or until golden. Serve with tomato sauce (ketchup).

AUSTRALIAN MEAT PIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. (Drain and discard grease.) Add 3/4 cup water, ketchup, Worcestershire sauce, bouillon cubes, oregano, and black pepper. Bring to a boil, reduce heat, and simmer until combined, about 10 minutes.
• Mix 1/4 cup cold water and cornstarch together in a bowl to form a paste; stir into meat mixture. Cook until thickened, about 5 minutes more. Remove from heat.
• Use a 4-inch biscuit cutter to cut the pie crusts into 12 circles. Line each muffin cup with a circle, pressing into the bottom and sides. Fill each with the meat mixture. Use a 3-inch biscuit cutter to cut puff pastry dough into 12 circles. Top each filled muffin cup with with a circle and seal edges together. Brush pastry tops with beaten egg.
• Bake in the preheated oven until crusts are brown and flaky, 15 to 20 minutes. Cool in pan before removing pies, about 10 minutes.

AUSTRALIAN MEAT PIE

Steps:

• Pre-heat oven at 220 degrees Celsius.
• Brown meat and onion.
• Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg.
• Boil and cover for 15 minutes.
• Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix.
• Let cool.
• Grease a pie dish and line with puff pastry.
• 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.
• Trim edges and glaze top with milk or beaten egg.
• Bake in a very hot oven, 220 degrees Celsius for 15 minutes.
• Reduce heat to 180 degrees Celsius and bake for 25 more minutes, or until golden brown.
• Serve with veggies, fries, or salad.

AUSSIE MEAT PIE

Steps:

• Cook onion and meat until meat is well browned. Add 3/4 cup water, stock cubes, sauces and seasonings, bring to the boil, cover and simmer 15 minutes.
• Blend flour with remaining water to make a smooth paste. Add to the meat and bring to the boil, stirring continuously; boil 5 minutes, cool.
• Line a lightly greased pie plate with the shortcrust pastry.
• Spoon in the cooled meat filling.
• Moisten edges of pastry base with water. Top with puff pastry sheet, pressing down gently to seal edges. Trim and score edges. Glaze.
• Bake in very hot oven for 15 minutes, reduce to moderately hot and cook a further 25 minutes or until pastry is goldn.