The Australian Meat Pie on Pie Day – Get It?
Here is my attempt at the classic Australian Meat Pie. Overall, it turned out pretty well. The flavor was quite savory and it indeed had an abundance of meat. Not for the feint of heart. It sort of looked like a raspberry pie gone horribly wrong at one point. I need to make another and make a couple changes. I think this had a bit too much celery flavor. We aren’t in the land Down Under so this is the best I can do for now.
- 3 pounds beef chuck, diced 1/2-inch cubes
- 1/2 cup flour
- 3 tablespoons vegetable oil
- 2 cloves garlic, chopped
- 1 onion, diced
- 1 tablespoon freshly ground black pepper
- 1 tablespoon ground coriander
- 1 tablespoon celery seed
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 4 cups beef or chicken stock
- 4 sheets puff pastry
- 1 egg, beaten, to glaze crust
- Black pepper
Preheat oven to 400 degrees F.
Dredge beef in flour and sear in oil in a hot pan. Add the garlic and onion and saute for 4 more minutes. Add the spices, Worcestershire and soy sauce and cook until the liquid is almost dissolved. Add the stock and cook until the meat is coated in thick gravy. Transfer to a container and cool.
Roll 2 sheets of pastry to 1/2-inch thickness. Line 8-inch tart molds with the rolled pastry. Line the pastry with tin foil and prebake for about 8 minutes. Let cool.
Roll out the remaining pastry sheets and cut lids for the pies. Fill baked shells with the meat mixture and cover with the cut pastry lids. Attach lids with egg wash. Brush the tops with the remaining egg wash and sprinkle with black pepper.
Bake for 8 minutes or until golden brown.
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