Australian Meat Pie
- Ready In:
- 500 g minced beef
- 1 onion, chopped
- 1 cup water, divided
- 2 beef bouillon cubes
- 1⁄4 cup ketchup
- 2 teaspoons Worcestershire sauce
- 1⁄2 teaspoon oregano
- 1 pinch nutmeg
- 3 tablespoons plain flour
- 2 puff pastry sheets
- Pre-heat oven at 220 degrees Celsius.
- Brown meat and onion.
- Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg.
- Boil and cover for 15 minutes.
- Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix.
- Let cool.
- Grease a pie dish and line with puff pastry.
- Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on; press edges down with a fork.
- Trim edges and glaze top with milk or beaten egg.
- Bake in a very hot oven, 220 degrees Celsius for 15 minutes.
- Reduce heat to 180 degrees Celsius and bake for 25 more minutes, or until golden brown.
- Serve with veggies, fries, or salad.
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Just ok for me. The flavor was pretty good, but there wasn’t nearly enough filling for my pie dish. I will use 1.5-2lbs of meat next time and probably add in additional seasonings or veggies. Also need to blind bake the base crust before adding in the filling or it comes out soggy. Decent base recipe, but needs a little more.
My partner in crime is Australian and he LOVES it when I make this recipe. He says it tastes better than most meat pies he's had from home. It's so easy and sooooooo delicious! I prefer using ground turkey - it actually tastes better. Now that I'm Keto (on a low carb ketogenic diet), I make individual meat pies with the very popular "fathead dough" (with a little bit of baking powder added) and I use an almond flour slurry instead of regular flour. The taste is exactly the same. Thank you for this authentic recipe.
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hi:) i live in helsinki with my husband and my little daughter:) i am a bookbinder/print finnisher by trade, but since the little squish came along im a full time mummy:) we originally come from melbourne australia and the cook books i use most are charmaine solomons vegetarian book and Lady Flo Bjelke-Petersons book. looking at this site is so interesting! its always "i know what im makin for dinner tomorrow night";) hehe we are determined never to make the same thing twice ever again!!