Aussie Meat Pies
"This is a Womens Weekly recipe in answer to a how to make Aussie pies in the threads."
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Yields:
-
8 pies
ingredients
- 2 cups plain flour
- 125 g lard, chopped
- 2 eggs, lightly beaten
- 2 tablespoons water, approximately
- 2 sheets premade puff pastry
- 1 egg yolk, lightly beaten
-
Filling
- 30 g lard
- 2 onions, chopped
- 900 g minced beef
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup dark soy sauce
- 2 teaspoons beef stock powder
- 2 cups water
- 1⁄2 teaspoon ground allspice
- 2 tablespoons cornflour
- 2 tablespoons water, extra
directions
- Sift flour into bowl; rub in lard.
- Add eggs and enough water to make ingredients cling together.
- Press dough into a ball, knead gently on a floured surface until smooth, cover, refrigerate 1/2 hour.
- Divide dough into 8 portions.
- Roll out each portion on lightly floured surface large enough to line 11 cm pie tins.
- Trim away excess pastry.
- Place tins on oven tray, line pastry with paper, fill with dried beans or rice.
- Bake in moderately hot oven about 8 minutes, remove paper and beans, bake further 8 minutes or until pastry is lightly browned, cool.
- Spoon cold filling into pastry cases.
- Cut 8 x 12cm rounds from puff pastry, brush edges of pastry with a little egg yolk; gently press puff pastry tops into place; trim edges.
- Brush tops with a little more egg yolk.
- Make 2 small slits in centre of pies, place on oven trays, bake in moderately hot oven about 15 minutes or until lightly browned.
- Serve hot with tomato sauce.
- Filling: Heat lard in pan, add onion, cook stirring until soft.
- Add mince, stir over heat until browned.
- Stir in sauces, stock powder, water and allspice.
- Bring to boil, simmer, covered, 20 minutes.
- Stir in blended cornflour and extra water, stir over heat until mixture boils and thickens.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Really good flavor.Had some problems with the bottom crust,but pastry isn't my strong suit. I seem to have a mental block with pastry. I assumed when instructions said to serve with tomato sauce that that meant ketchup.Hubby was thrilled.
RECIPE SUBMITTED BY
Latchy
Torquay, Queensland - Australia
Our dear friend Latchy passed away from acute myeloid leukemia in August 2006, after being diagnosed with the disease in October 2005. She was a dear friend to many Recipezaar members throughout the world and she will be greatly missed. Latchy was a great chef; and her speciality was Asian food. She loved wine and cheese, but wasn’t fussed on desserts. She had a great sense of humour and was the life of any party. Latchy was her childhood nickname, and those of us who knew her real name still called her ‘Latch’. We loved her. With the permission of Latchy’s daughter, here is the eulogy read at her funeral (edited slightly to maintain the family’s privacy). Recipezaar and her Recipezaar chat group, the ‘Tipsy Tarts’ were represented at the funeral by Latchy’s close Zaar friends, Mummamills, Chrissyo and Liara:
“Latchy, was born in Melbourne in 1939. In her younger years she led a very energetic life and was very involved in swimming and dancing. She had the opportunity to compete in the 1956 Olympics but couldn’t be fussed to do the training and preferred to enjoy herself instead.
Latchy met her late husband, Bruce, in Melbourne. Bruce being with the army, they started their life of travel together and extended their family. Their first child was born in Perth, their second in New Guinea and their third child, in Melbourne. They also lived in Newcastle, Sydney, and Singapore before settling in Brisbane.
It was in Singapore that her love of cooking, sewing and craft began. Latchy broke
military protocol for dining-in nights. Women were finally allowed to attend.
One day, Bruce was watching a TV program about sailing around the world. On the program when the wife was told of this plan she said “No Way”, but Latchy said, “When are you going to start?”
So, Bruce retired from the army to begin building a 54 foot steel ketch in the back yard, learning as he went. Latchy worked for many years until they finally set off around the world in 1987. They got as far as Malaysia and loved it so much they didn’t go any further. They loved the lifestyle, the people and the food and only came back when Bruce fell ill.
After Bruce passed away, Latchy developed her talents, such as painting, and became involved with her family and grandchildren. About 7 years ago, she decided to make her life in Hervey Bay, a beach-side retirement town in Queensland, Australia. She loved the lifestyle, the people and became very involved in the community life.
Latchy started volunteering with tax help, then the multicultural respite where she
put her cooking skills to use and then with Legacy (an organization which supports the widows of servicemen and ex-servicemen). Latchy opened up a new world by learning about computers and the internet and she met her great friends, the Tipsy Tarts through the website Recipezaar.
Latchy was a strong, independent, funny, straight forward and loving mother, grandmother and friend, and we will miss her greatly.”
