RECIPES FOR AUSTRALIAN MEAT PIES RECIPES

Steps:

• Process flour and butter until crumbly. Add egg and enough of the water to make mixture come together. Knead pastry on floured surface until smooth. Cover; refrigerate 30 minutes.
• For the beef filling, heat oil in large saucepan; cook onion and beef, stirring, until beef is browned. Stir in undrained tomatoes, paste, sauce and stock; bring to the boil. Reduce heat; simmer, uncovered, about 20 minutes or until thick. Cool.
• Oil six ⅔ cup (160ml) pie tins. Divide pastry into six portions; roll each portion between sheets of baking paper until large enough to line tins. Lift pastry into tins; press over base and sides. Trim edges. Refrigerate 30 minutes.
• Cut six 11cm (4½-inch) rounds from puff pastry. Refrigerate until required.
• Preheat oven to 200°C/400°F.
• Line pastry-lined tins with baking paper; fill with dried beans or rice. Place tins on oven tray; bake 10 minutes. Remove paper and beans; bake further 5 minutes. Cool.
• Fill pastry cases with beef filling; brush edges of pastry with extra egg. Top with puff pastry rounds; press edges to seal. Brush tops with extra egg. Cut steam holes in top of pies.
• Bake pies about 20 minutes or until pastry is browned lightly.

Steps:

• Pre-heat oven at 220 degrees Celsius.
• Brown meat and onion.
• Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg.
• Boil and cover for 15 minutes.
• Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix.
• Let cool.
• Grease a pie dish and line with puff pastry.
• 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.
• Trim edges and glaze top with milk or beaten egg.
• Bake in a very hot oven, 220 degrees Celsius for 15 minutes.
• Reduce heat to 180 degrees Celsius and bake for 25 more minutes, or until golden brown.
• Serve with veggies, fries, or salad.