Best Australian Meat Pies Recipes

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 PIES

Steps:

• Preheat oven to 400.
• Heat oil and butter in large skillet. brown ground beef with the onion and green pepper, about 5-7 minute Drain fat.
• Add flour and cook a minute more.
• In a bowl, combine tomato paste, worcestershire, brown sugar, grill seasoning and broth. Stir into meat mixture.
• Let simmer 10 minute until flavors meld. Take off heat and let cool a bit while you prepare pastry dough.
• Combine egg and water for egg wash.
• Roll cool pastry dough into sheets and cut each into 4 squares.
• Brush edges of pastry square with egg wash and place 2-3 tbs. of meat mixture in center and fold into triangles.
• Place onto pan and bake 12-15 minute or until pies are golden brown.
• Serve with ketchup.

AUSTRALIAN MEAT PIES

Steps:

• Heat oil in large skillet over medium-high heat until shimmering. Add onion and cook until soft, about 5 minutes. Add ground beef, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up meat into small pieces with wooden spoon until browned and starting to sizzle, about 8 minutes. Stir in garlic and cook until fragrant. Sprinkle flour over beef mixture and stir in and cook for an additional minute.
• Add the broth, wine, ketchup, soy sauce, Worcestershire sauce, thyme and nutmeg and bring to a boil. Lower heat to medium-low to maintain a gentle simmer, stirring occasionally until mixture is thick but still saucy, about 15 minutes. Remove from heat and season with more pepper (I prefer a peppery pie so I add another ½ teaspoon). Transfer mixture to a bowl and refrigerate until cool, about 2 hours.
• Once the filling is thoroughly chilled adjust oven rack to center position and preheat a conventional oven to 450°F or a convection oven to 425°F. Place a large baking sheet in the oven to pre-heat (this will ensure that the bottom crusts gets nice and brown).
• Carefully unfold both of the pie dough's onto a lightly floured surface. Roll the dough out just enough to smooth the creases and make sure you have enough dough for 3 rounds on each sheet. Cut six, 5 1/4-inch rounds and line each disposable tart pan with the rounds. If necessary, roll out the puff pastry to ¼-inch thickness (some brands will not need any rolling).
• Brush rim of puff pastry with egg wash. Spoon 2/3 cup chilled filling into pastry cases. Press puff pastry rounds on top, with egg washed side facing down. Pinch and crimp the pastry cases and lids together. Brush the top with egg wash mixture. Make a slit in the pastry top with the point of a knife. Bake until golden brown, 22 to 25 minutes. Remove from oven and transfer to cooling racks, let cool for 10 minutes before serving.