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    You are in: Home / Recipes / Aussie Meat Pies Recipe
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    Aussie Meat Pies

    Aussie Meat Pies. Photo by Debbie R.

    1/2 Photos of Aussie Meat Pies

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    10 mins

    1 hrs 10 mins

    diner524's Note:

    A recipe I found while searching for recipes for ZWT - Australia on Taste.com.au. Here is what was stated: Our reinvention of the the humble meat pie features salty bacon and a fresh thyme.

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    Ingredients:

    Serves: 8

    Yield:

    pies

    Units: US | Metric

    • 900 g beef rump, trimmed, chopped
    • 2 tablespoons olive oil
    • 1 medium brown onion, finely chopped
    • 2 slices middle bacon, trimmed, chopped
    • 2 tablespoons tomato paste
    • 2 tablespoons plain flour
    • 2 cups salt-reduced beef stock
    • 1 tablespoon fresh thyme leave
    • 4 sheets frozen ready-rolled shortcrust pastry, partially thawed, halved diagonally
    • 2 sheets frozen premade puff pastry, partially thawed, quartered
    • 1 egg, lightly beaten
    • tomato sauce, to serve

    Directions:

    1. 1
      Process steak until mixture resembles mince. Heat oil in a large frying pan over medium-high heat. Add onion and bacon. Cook, stirring, for 3 minutes or until golden. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned.
    2. 2
      Add tomato paste and flour. Cook, stirring, for 1 minute or until combined. Add stock and thyme. Stir to combine. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce has thickened and meat is tender. Season with pepper. Remove from heat.
    3. 3
      Preheat oven to 200°C/180°C fan-forced. Line eight 7.5cm round pie moulds with shortcrust pastry. Trim excess. (I would bake the crust for 5-8 minutes before filling with meat mixture to have a flaky crust) Fill cases with steak mixture. Top with puff pastry. Trim excess. Press edges together with a fork to seal. Using a small sharp knife, cut a small cross in pie tops. Brush with egg. Bake for 25 to 30 minutes or until golden. Serve with sauce.

    Ratings & Reviews:

    • on October 12, 2013

      45

      The filling's flavor is savory and very delicious. I think it would have been better if I'd let it sit in the fridge overnight and then removed grease. I got a little grease off with a turkey baster, but I think the fat still effected the pastry negatively. I can definitely see making the filling again, but would probably put in a full-size pie with all the same ingredients. I didn't have any tomato paste, so I just discarded about 1/4 cup of the stock and used 1/4 cup tomato sauce.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2013

      45

      Pretty good! A touch dry, I would add more liquid, but it may have been my fault as I also added diced potatoes. The flavor was great, thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 10, 2012

      55

      mr picky really liked this one i cooked the meat awhile to get it tender enough for him used the breville pie maker my mom sent me and made him pot pies. like i saw on aussie sites . i think i could make and freeze for later. worked well going to use this recipe again zaar world tour 8

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Aussie Meat Pies

    Serving Size: 1 (249 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 861.3
     
    Calories from Fat 524
    60%
    Total Fat 58.3 g
    89%
    Saturated Fat 14.4 g
    72%
    Cholesterol 24.6 mg
    8%
    Sodium 901.5 mg
    37%
    Total Carbohydrate 72.3 g
    24%
    Dietary Fiber 4.7 g
    18%
    Sugars 1.7 g
    6%
    Protein 12.2 g
    24%

    The following items or measurements are not included:

    beef rump

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