Australian meat pie
A hand-sized pie with a thick beef filling: shortcrust base, puff lid, tomato sauce on top.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Brown the beef in batches so it does not release its juices, and set it aside.
Fry the onion until soft, stir in the flour and cook it two minutes.
Return the meat, add the stock, Worcestershire sauce and tomato paste and stew forty minutes, until thick.
Cool the filling completely, ideally in the fridge.
Line the tins with shortcrust, trim the edges and fill them with the cold filling.
Cover with rounds of puff pastry, seal the edges and cut a vent in the middle.
Glaze with egg and bake at 200 °C for twenty-five minutes, to a deep golden lid.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: fir0002 flagstaffotos [at] gmail.com Canon 20D + Canon 17-40mm f/4 L · GFDL 1.2