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Australian Meat Pie
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Ingredients:
Servings:
4-6 4

4-6
500 g minced beef
1 onion, chopped
1 cup water, divided
2 beef bouillon cubes
1/4 cup ketchup
2 teaspoons Worcestershire sauce
pepper
1/2 teaspoon oregano
1 pinch nutmeg
3 tablespoons plain flour
2 puff pastry sheets
Change Measurements: US | Metric
Directions:
Prep Time: 10 mins
Total Time: 1 hr
1. 1 Pre-heat oven at 220 degrees Celsius.
2. 2 Brown meat and onion.
3. 3 Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper,
oregano, and nutmeg.
4. 4 Boil and cover for 15 minutes.
5. 5 Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the
meat mix.
6. 6 Let cool.
7. 7 Grease a pie dish and line with puff pastry.
8. 8 Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the
pastry top on; press edges down with a fork.
9. 9 Trim edges and glaze top with milk or beaten egg.
10. 10 Bake in a very hot oven, 220 degrees Celsius for 15 minutes.
11. 11 Reduce heat to 180 degrees Celsius and bake for 25 more minutes, or until golden brown.
12. 12 Serve with veggies, fries, or salad.

Ingredients:

1 1/2 lb Steak minced

1 teaspoon Soy Sauce

2 Bouillon Cubes Beef

1 1/2 cup Water

1 Nutmeg pinch

1 cup Water

2 cup Flour

1/2 teaspoon Salt

2 oz Beef Drippings

12 oz Puff Pastry

1 Egg yolk
Check to Add to My Pantry

Directions:
1. Making the filling: Place meat into the pan, stir over low heat until meat is well browned.

2. Drain off any surplus fat.

3. Add crumbled stock cubes, water, salt, pepper and nutmeg, stir until boiling, reduce heat, cover, simmer gently for 20
min, and remove from heat.

4. Combine extra water and flour; stir until flour mixture is smooth. Add flour mixture to meat, stir until combined.

5. Return to heat, stir until meat boils and thickens.

6. Add soy sauce (to give brown color), stir until combined. Simmer, uncovered, 5 to 10 min; remove from heat allow to
become cold.

7. Making the pie base: Sift flour and salt into basin. Place water and dripping into saucepan, stir until dripping melts;
remove from heat.

8. Make a well in center of dry ingredients, add liquid, and stir until combined.

9. Turn out onto lightly floured surface, knead lightly. Roll out pastry to line eight greased pie tins.

10. Cut excess pastry around sides of pie plates using a sharp knife. Fill centers with cold meat filing.

11. Pie crust: Roll out puff pastry on lightly floured surface, cut out rounds for top of pies, use a saucer as a guide.

12. Wet edges of base pastry, and gently press tops into place, trim around edges with a sharp knife. Brush tops with
combined egg-yolk and water.

13. Cooking: Bake in hot oven 5 minutes or until golden brown, reduce heat to moderate, cook further 10 min.
Ingredients
3 pounds beef chuck, diced 1/2-inch cubes
1/2 cup flour
3 tablespoons vegetable oil
2 cloves garlic, chopped
1 onion, diced
1 tablespoon freshly ground black pepper
1 tablespoon ground coriander
1 tablespoon celery seed
1/4 cup Worcestershire sauce
1/4 cup soy sauce
4 cups beef or chicken stock
4 sheets puff pastry
1 egg, beaten, to glaze crust
Black pepper
Directions
Preheat oven to 400 degrees F.
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.
Tomato sos
Ingredients:
3 tbsp olive oil
3 cloves garlic, peeled & quartered
1 1/2 tbsp chopped fresh basil or 1 tsp dried basil
3 2/3 c. tomatoes, peeled and chopped
Salt & pepper to taste
1 tsp oregano
Directions:
Heat oil in large saucepan; add garlic and saute for 1 minute. Remove garlic from pan and
discard. Add basil, tomatoes, salt & pepper to oil. Stir well and cook over low heat for 30
minutes. Stir in oregano.

CREAMY
ngredients

4 tablespoons butter

1 onion, chopped

4 cups fresh peas

1 small head Boston lettuce

2-3 tablespoons chopped mint

2-3 tablespoons flour

4 cups chicken stock

2 cups light cream

Salt and fresh pepper to taste

2 egg yolks

1/2 cup heavy cream

2 tablespoons chopped parsley
How to make Green Pea Soup
Melt butter in saucepan.
Add onion and cook 2-3 minutes.
Add peas, lettuce, and mint.
Cook 3 minutes.
Sprinkle on flour and cook 2-3 minutes.
Pour on stock and cream.
Bring to boil.
Cook until vegetables are tender.
Puree in blender, food processor, or food mill.
Reheat.
Season with salt and pepper.
Beat egg yolks and heavy cream together in a little bowl and add to soup.
Whisk until soup barely thickens.
Garnish with chopped parsley.
MEAT PIE
Basic meat pie

Print recipe

Basic meat pie
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Photography by John Paul Urizar
Preparation Time
30 - 60 minutes
Cooking Time
150 minutes
Ingredients (serves 4)
Plain flour, to dust
375g block frozen puff pastry, thawed (Pampas brand)
Melted butter, to grease
2 (25 x 25cm) sheets ready-rolled frozen shortcrust pastry, thawed (Pampas brand)
1 egg, lightly whisked
Beef filling
700g lean beef blade steak, cut into 3cm cubes
2 tbs plain flour
60ml (1/4 cup) vegetable oil
1 brown onion, roughly chopped
2 medium carrots, peeled, roughly chopped
1 large celery stick, thickly sliced
310ml (1 1/4 cups) good-quality beef stock
2 tbs finely chopped fresh curly parsley
1/2 tsp salt
Freshly cracked black pepper

Method
1. To make beef filling, place beef in a medium bowl, add flour and toss to coat. Heat 2
tbs of oil in a medium heavy-based frying pan over medium-high heat. Add beef and
cook, using a wooden spoon to stir often, for 6 minutes or until light brown. Transfer
to a medium heatproof bowl. Reduce heat to medium. Add remaining oil to pan. Add
onion, carrots and celery, and cook, stirring, for 2 minutes. Return beef to pan with
stock, parsley, salt and pepper. Bring to a simmer over medium-high heat. Reduce
heat to low, cover and simmer for 1 hour or until beef is tender. Increase heat to
medium and cook, uncovered, for a further 10-15 minutes or until sauce is a thick
gravy. Taste and adjust seasoning with salt and pepper. Transfer beef filling to a
medium heatproof bowl and set aside for 10 minutes. Cover and place in the fridge for
30 minutes to partially cool.
2. Meanwhile, line a tray with non-stick baking paper. Lightly flour a clean surface and
use a rolling pin to roll out puff pastry, rotating occasionally, to a 30cm square 3-4mm
thick. Invert a shallow 25cm (top measurement) pie plate on pastry and use a sharp
knife to cut pastry 2mm from edge of plate. (Do not drag - the pastry layers may stick
together and the edge won't puff into separate crisp layers in the oven.) Lift pastry
onto lined tray, cover with plastic wrap and place in fridge until required.
3. Preheat oven to 200C. Brush a pie plate with melted butter to grease. Place shortcrust
pastry sheets on a clean surface and cut 1 sheet in half. Brush 1 edge of whole sheet
with water and lay a half sheet along this edge, overlapping by 1cm. Press to join and
smooth out join. Repeat process on an adjacent edge of whole sheet, overlapping ends
of half-sheets as well. Gently lift pastry onto greased plate and ease into plate to line.
Smooth pastry and press around top rim of plate. Hold plate and rotate while using a
small sharp knife at a 45 angle to cut away excess pastry.
4. Use a fork to prick pastry base evenly about 25 times. Place in fridge for 15 minutes
to rest (to help reduce shrinkage during cooking). Blind-bake the pie base before
adding filling to ensure it is well cooked and crisp. To do this, place a 30cm square of
non-stick baking paper or foil over the pastry and top evenly with about 1 cup of dried
beans or rice to stop the pastry from bubbling. Place pie plate on a baking tray and
cook in preheated oven for 10 minutes. Carefully remove paper or foil and beans or
rice (see note) and bake for a further 8-10 minutes or until golden. Transfer the pie
plate to a wire rack and, if necessary, use a clean tea towel to carefully pat down any
pastry that has puffed during cooking. Set aside for 15 minutes to cool. Increase oven
temperature to 220C.
5. Spread cooled filling evenly into base. Remove puff pastry from fridge. Use a pastry
brush to lightly brush pie edge with a little cold water. Place puff pastry on top of pie
and gently press edges together to seal. (Do not press the outer edge, or it will not puff
well during cooking.)
6. Use a small sharp knife to cut a 4cm cross in pastry centre to allow steam to escape
during cooking. Lightly brush top with whisked egg.Place pie on baking tray and bake
in oven for 15 minutes. Reduce oven to 190C and cook for a further 20-25 minutes
or until well puffed, golden and heated through. If necessary, shield areas of pastry
top and edges browning faster than others with pieces of foil. Serve immediately.