Best Doublecrust Aussie Meat Pie Recipes
THE FAMOUS AUSSIE MEAT PIE
I had these when I was last in Australia - just north of Sydney in a place called Parramatta......there was a bakery which specialised in making these; they baked them at least three times a day.....my idea of what they should be like! Simple, no frills - a great meat pie! Traditionally topped with lashings of tomato sauce!
Provided by French Tart
Categories Savory Pies
Time 2h40m
Yield 3-4 Individual Pies, 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Trim gristle and fat from steak, cut into thin shreds, then chop very finely. Dust with flour, salt and pepper and place in the top of a double boiler or pudding pan.
- Place enough boiling water to come halfway up sides of bowl, simmer for 2 hours or until the meat is very tender. Replace water in saucepan as necessary to maintain level.
- Allow to cool completely.
- Roll out pastry dough thin and cut 3/4 of it to fit individual round, oblong or square pie tins. Line tins with dough, and fill about 3/4 full with meat filling. Cut lids from remaining dough, dampen edges and put into place .
- Cut a vent in the top of each pie for steam to escape. Chill for 15 minutes, then brush with beaten egg. Bake in a preheated hot oven (200 C / 400 F) for 25 minutes or until pastry is puffed and golden. Serve with tomato sauce (ketchup).
Nutrition Facts : Calories 708.9, Fat 47.8, SaturatedFat 12.1, Sodium 1088.2, Carbohydrate 60.5, Fiber 2, Sugar 0.9, Protein 9.7
AUSTRALIAN MEAT PIES
These terrific little meat pies are often referred to as Australia's national food. Great for munching on during sporting events, or just for a fresh new dinner idea. Cool pies well before serving, as filling will be very hot. Eat by hand or with knife and fork, as desired.
Provided by TIARE1
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 1h15m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 27.6 g, Cholesterol 38.8 mg, Fat 24.8 g, Fiber 1.7 g, Protein 10.4 g, SaturatedFat 7.1 g, Sodium 358.8 mg, Sugar 0.8 g
DOUBLE~CRUST AUSSIE MEAT PIE
This is my take on the simple Ausssie meat pie that is so popular in Australia and New Zealand. I prefer to make one large pie with a lattice top, but you can make mini hand-held pies that are more traditional if you wish. GREAT little pies to munch on while watching football or a simple and delicious weeknight meal the whole family will be very pleased with! Serve with a vegetable and/or mashed potatoes, a salad and you're good to go! Pie can also be topped with additional ketchup if desired, and added chopped mushrooms and/or cheese to the filling. Photo by me.
Provided by Kelly Williams @WildfloursCottageKitchen
Categories Beef
Number Of Ingredients 14
Steps:
- Cook onion and meat until meat is well browned. (Drain grease if necessary.) Dissolve bouillon in 1 1/4 cups boiling water and add. Add ketchup, sauce and seasonings, bring to a boil, cover and simmer 15 minutes. Mix flour with remaining 1/4 cup water til smooth and stir in. Return to a boil, stirring continuously; boil 5 minutes, cool. Line a lightly greased pie plate with the piecrust pastry. Spoon in the cooled meat filling. Moisten edges of pastry with water. Top with puff pastry sheet, pressing down gently to seal edges. *You can also choose to do a lattice top as I prefer to do. Trim and flute edges. Brush with beaten egg to glaze. Bake at 375 degrees for 35-40 minutes or until pastry is golden and done.
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