Community Pick
Australian Meat Pie
photo by kiwidutch
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1.10 lb minced beef
- 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
directions
- 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.
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Reviews
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I made this last night and it's almost all gone less than 24 hours later! As an Australian living the US (where it's difficult and expensive to get real Aussie pies) I really appreciated this recipe. The steps were easy to follow and create a pie with filling that tastes just like what I was brought up on. I added mushrooms for extra flavour, and next time will try cubed steak instead of mince as another person wrote.
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We just finished supper and I had to come here and rave. Soooo yummy! I made the meat mixture last night and today when I got home from work I rolled out the puff pastry and put the whole thing together. Easy as pie!...Updating to offer a variation. Rather than make a large pie out of this I rolled out the puff pastry sheets and using a bowel I cut into circles. I then spooned some of the filling in and folded in half and pinched closed. This yielded exactly 12 single serving pies. I think next time I may try crecent dough. Also wanted to mention that I always use vegetable bouillon cubes rather than beef because I find that the beef is too strong. I also only use 1 tsp of worcestershire sauce for the same reason. Served with mashed potatoes and green beans and the picky 6 year old couldn't get enough for this yummy meal. This is the first time I made this for the kids but it wont be the last. Oh, and we love these with mustard.
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This was a good substitute for an Aussie meat pie in America, but doesn't quite taste the same. A small point, but a meat pie generally has a regular pie crust on the bottom and the puff pastry just on the top. This tasted good, but was not spectacular. I covered with foil after the first 15 minutes and it came out perfectly browned.
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I'm a native Australian but moved to the U.S. many years ago... I've really missed meat pies and sausage rolls and manage to gain 10lbs every time I go back to Australia. Thanks to this amazing recipe I can now just pile the pounds on right here in the good old U.S.A.<br/><br/>As someone else suggested we changed it up and used 5" pie tins to give a more authentic feel but the recipe is awesome and any size will hit the spot.
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Tweaks
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Wonderful recipe. I used recipe#26205 to make the pastry and have included detailed step by step photos for the entire process of making this pie. The result is a very tasty pie and one that is really easy to put together. Apart from using my own pastry, the only other change I made was to substitute the bouillon cubes and water with homemade beef stock that contains no salt as I'm trying to eat healthier. Please see my rating system: my DH, who can be considered a "non pie eater" not only gave this the thumbs up but also requested that we have it again. For a Kiwi missing her downdunder meat pies, that simple statment earned this recipe 5 stars in a instant.Thanks!
RECIPE SUBMITTED BY
elke7612
helsinki
hi:) i live in helsinki with my husband and my little daughter:) i am a bookbinder/print finnisher by trade, but since the little squish came along im a full time mummy:) we originally come from melbourne australia and the cook books i use most are charmaine solomons vegetarian book and Lady Flo Bjelke-Petersons book. looking at this site is so interesting! its always "i know what im makin for dinner tomorrow night";) hehe we are determined never to make the same thing twice ever again!!