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    Aussie Meat Pies


    Source of Recipe


    unknown

    List of Ingredients




    Pastry dough:
    2 cups (500 ml) plain flour
    4 oz (125 g) lard, chopped
    2 eggs, lightly beaten
    2 Tbs (40 ml) water, approximately
    2 sheets ready-rolled puff pastry
    1 egg yolk, lightly beaten

    Filling:
    1 oz (30 g) lard
    2 onions, chopped
    1 lb (900 g) ground (minced) beef
    1/4 cup (60 ml) Worcestershire sauce
    1/4 cup (60 ml) dark soy sauce
    2 tsp (10 ml) beef stock powder
    2 cups (500 ml) water
    1/2 tsp (2 ml) ground allspice
    2 Tbs (40 ml) cornstarch (cornflour)
    2 Tbs (40 ml) water, extra

    Recipe



    For the pastry dough: Sift flour into bowl, rub in lard. Add eggs and
    enough water to make ingredients cling together. Press dough into a
    ball, knead gently on floured surface until smooth, cover, refrigerate
    30 minutes. Divide dough into 8 portions. Roll each portion on
    lightly floured surface large enough to line 4-inch (11cm) pie tins.
    Trim away excess pastry. Place tins on oven tray, line pastry with
    paper, fill with dried beans or rice. Bake in moderately hot oven
    about 8 minutes, remove paper and beans, bake further 8 minutes or
    until pastry is lightly browned; cool.

    For the filling: Heat lard in pan, add onion, cook, stirring, until
    soft. Add ground beef, stir over heat until browned. Stir in sauces,
    stock powder, water and allspice. Bring to boil, simmer, covered, 20
    minutes. Stir in the cornstarch mixed with the extra water, stir over
    heat until mixture boils and thickens.

    Spoon cold filling into pastry cases. Cut eight 5-inch (12 cm) rounds
    from puff pastry, brush edges of pastry with a little egg yolk, gently
    press puff pastry tops into place; trim edges. Brush tops with a
    little more egg yolk. Make 2 small slits in centre of pies, place on
    oven trays, bake in preheated 350F (180C) oven about 15 minutes or
    until lightly browned. Serve hot with tomato sauce. Recipe can be
    made a day ahead and stored covered in the refrigerator. Makes 8
    pies.

 

 

 


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