The Famous Aussie Meat Pie |
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Prep Time: 120 Minutes Cook Time: 40 Minutes |
Ready In: 160 Minutes Servings: 12 |
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I had these when I was last in Australia - just north of Sydney in a place called Parramatta......there was a bakery which specialised in making these; they baked them at least three times a day.....my idea of what they should be like! Simple, no frills - a great meat pie! Traditionally topped with lashings of tomato sauce! Ingredients:
500 g chuck or 500 g blade steaks |
2 tablespoons flour |
fresh ground black pepper |
1 teaspoon salt |
1/2 cup water |
1 (375 g) packet frozen puff pastry, thawed |
beaten egg, to glaze |
Directions:
1. Trim gristle and fat from steak, cut into thin shreds, then chop very finely. Dust with flour, salt and pepper and place in the top of a double boiler or pudding pan.
2. Place enough boiling water to come halfway up sides of bowl, simmer for 2 hours or until the meat is very tender. Replace water in saucepan as necessary to maintain level.
3. Allow to cool completely.
4. Roll out pastry dough thin and cut 3/4 of it to fit individual round, oblong or square pie tins. Line tins with dough, and fill about 3/4 full with meat filling. Cut lids from remaining dough, dampen edges and put into place .
5. Cut a vent in the top of each pie for steam to escape. Chill for 15 minutes, then brush with beaten egg. Bake in a preheated hot oven (200 C / 400 F) for 25 minutes or until pastry is puffed and golden. Serve with tomato sauce (ketchup).
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