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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