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.
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