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Pie: Australian Meat Pie

Source of Recipe

Ken Addington, Executive Chef, Eight Mile Creek


List of Ingredients

3 pounds beef chuck, diced 1/2" cubes
1/2 cup flour
3 tablespoons oil
2 cloves garlic, chopped
1 onion, diced
1 tablespoon fresh ground black pepper
1 tablespoon ground coriander
1 tablespoon celery seed salad dressing
1 tablespoon salt
1/4 cup Worcestershire sauce
1/4 cup soy sauce
4 cups beef stock
4 sheets puff pastry
1 egg, beaten to glaze crust


Recipe

Preheat oven to 400ºF. Dredge beef in flour and sear in oil in a hot pan. Add the garlic and onion and saute for 4 more minutes. Add the spices, Worcestershire and soy sauce and cook until the liquid is almost dissolved. Add the stock and cook until the meat is coated in thick gravy. Transfer to a container and cool. Roll 2 sheets of pastry to 1/2-inch thickness.

Line 8-inch tart molds with the rolled pastry. Line the pastry with tin foil and prebake for about 8 minutes. Let cool. Roll out the remaining pastry sheets and cut lids for the pies. Fill baked shells with the meat mixture and cover with the cut pastry lids. Attach lids with egg wash. Brush the tops with the remaining egg wash and sprinkle with black pepper. Bake for 8 minutes or until golden brown. Yield: 2 (8-inch) meat pies