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Post by parkerdivine on Feb 2, 2011 17:32:01 GMT 9.5
THE FAMOUS AUSSIE MEAT PIE
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
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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Post by kjane on Jun 21, 2011 13:04:18 GMT 9.5
You're making me crazy. When I was a child living in Tuart Hill WA we used to get meat pies in school. Oh my....
I'm a little unsure how you cook the meat. Do you use a double boiler or do you add the water to the meat? I can't wait to try this...I'm not supposed to eat gluten but I might go off my diet for one of these...Thanks.
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Post by parkerdivine on Jun 22, 2011 7:33:55 GMT 9.5
You're making me crazy. When I was a child living in Tuart Hill WA we used to get meat pies in school. Oh my.... I'm a little unsure how you cook the meat. Do you use a double boiler or do you add the water to the meat? I can't wait to try this...I'm not supposed to eat gluten but I might go off my diet for one of these...Thanks. Well, you're welcome, but I've never fixed it either. You may need to ask Epi or Willow or Sharon or Jules about it, though.
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Post by kjane on Jun 22, 2011 10:15:00 GMT 9.5
Alright...Ladies???
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Post by Epi on Jun 22, 2011 20:51:08 GMT 9.5
I would normally brown some minced meat and onion in a pan then add a little water and a few herbs, spices or stock cubes. Bring to the boil and then simmer until meat is tender. Thicken the cooked mixture before making into a pie.
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Post by Chips on Jun 22, 2011 21:33:00 GMT 9.5
You're making me crazy. When I was a child living in Tuart Hill WA we used to get meat pies in school. Oh my.... I'm a little unsure how you cook the meat. Do you use a double boiler or do you add the water to the meat? I can't wait to try this...I'm not supposed to eat gluten but I might go off my diet for one of these...Thanks. Well, you're welcome, but I've never fixed it either. You may need to ask Epi or Willow or Sharon or Jules about it, though. Oi!! That's sexist i I cook as well you know. I would have said about the same as Epi but I would have added garlic, white pepper and a bit of mace for added flavouring Minced Beef in Australia is what you call Ground Beef in the States.
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Post by sharon on Jun 24, 2011 1:42:57 GMT 9.5
Well, you're welcome, but I've never fixed it either. You may need to ask Epi or Willow or Sharon or Jules about it, though.[/quote] There's no point asking me either kjane as im from the UK
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Post by Mrs Chips on Jun 29, 2011 23:49:11 GMT 9.5
I usually cook the mince in water with all sorts of sauces especially Worcestershire sauce, Oxo cubes and spices to disguise the taste of mince, also with onion. Keep the water after straining the mince as it makes nice gravy.
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Post by Willow on Jul 3, 2011 21:50:00 GMT 9.5
I've never made a meat pie in my life - dont eat them very often either
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Post by Jules on Jul 8, 2011 9:51:13 GMT 9.5
Mum makes a good meat pie, and the whole family loves them. The slacker has not made one for a long time. Will have to con her into making one for the next time I come down, or get Cody to sweet talk her.
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Post by Deleted on Apr 9, 2015 16:35:48 GMT 9.5
love meat pie
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Post by fanofdorks on Feb 7, 2016 4:41:53 GMT 9.5
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