Australian Meat Pie
An old favorite amongst most Australians, this tasty meat pie is packed full of tasty, tender meat and wrapped in a soft, moist pastry. The perfect Sunday lunch – Australian style.
Ingredients:
- 500g / 1lb chuck or blade steak
- 2 tablespoons flour
- Freshly ground black pepper
- 1 tsp salt
- 1/2 cup water
- 1 x 375g / 12 oz packet frozen puff pastry, thawed
- Beaten egg to glaze
Cooking Directions
- 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.
- 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.
- Allow to cool completely.
- 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 .
- 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).
March 18th, 2008 at 1:59 pm
i love this its so good
February 9th, 2009 at 4:58 pm
How does one make the pie pastry? I don’t want to buy frozen puff pastry.
February 19th, 2009 at 10:11 pm
Sounds great but I think someone left out the Worchestershire Sauce.
May 20th, 2011 at 3:54 pm
Can this pie get even better?
The olive oil will assure a profund and long lasting taste and combined with parsley, will do for a wonderful dish.
Mushrooms are protein rich, just the right food for sports.
I could cook it under steam, or with a pan, of course, not a teflon pan, as teflon is toxic if over heated…but non the less, great recipe.
I will, for sure make this recipe tomorrow morning, and will let you know how that goes.