The Famous Aussie Meat Pie
I had these when I was last in Australia - just north of Sydney in a place called Parramatta......there was a bakery which specialised in making these; they baked them at least three times a day.....my idea of what they should be like! Simple, no frills - a great meat pie! Traditionally topped with lashings of tomato sauce!
- Ready In:
- 2hrs 40mins
- 500 g chuck or 500 g blade steaks
- 2 tablespoons flour
- fresh ground black pepper
- 1 teaspoon salt
- 1⁄2 cup water
- 1 (375 g) packet frozen puff pastry, thawed
- beaten egg, to glaze
- 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).
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What a lovely treat. So glad that we tried this tasty pie. Made as written and wouldn't change a thing. A lovely comforting dish that tastes like pure beef. Wonderful served with sea salt, fresh ground black pepper and ketchup. It was worth the extra effort. Loved the way the meat is fused into the pasty. Thank you for sharing a new family favorite. Made for Aussie Swap 3/2014Reply
These were lovely, and tasted delish! I made my own double boiler and it worked beautifully. Simple great flavors, next time i will probably add some onion and garlic, personal taste. i would suggest that any one who has a nice butcher..ask him to trim all fat and gristle from a blade steak lol. Its a hard job, lots of connective tissue running through it! Edited to add: I have thought of this so many times. The most i will add is a tad of garlic, bc since i have made it i keep remembering the amazing and yet pure flavors. The texture was wonderful as well. please don't use ground beef. I shredded/"ground" beef in the food processor til very fine and it made the dish. the texture was silky instead of ground,grinding would take away the specialness of it. and the flavor is incomparible.1Reply