Ingredients:
For the Pastry:
2 cups all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
1/4 cup cold water
For the Filling:
1 tbsp vegetable oil
1 medium onion, finely chopped
1 garlic clove, minced
1 lb ground beef
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 cup beef stock
1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
Salt and pepper, to taste
Optional: 1/2 cup frozen peas or diced carrots for added texture
For Assembly:
1 egg, beaten (for egg wash)
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PREPARATION:
1. Make the Pastry:
In a large bowl, combine the flour and salt.
Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually add the cold water, mixing until the dough comes together. Add a little more water if necessary.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Filling:
Heat the vegetable oil in a skillet over medium heat.
Add the onion and sauté for 5 minutes, until softened.
Stir in the garlic and cook for another minute.
Add the ground beef, cooking until browned and crumbled. Drain any excess fat if necessary.
Stir in the tomato paste, Worcestershire sauce, and beef stock. Simmer for 10 minutes, stirring occasionally.
Mix the cornstarch and water together, then add it to the skillet. Cook until the filling thickens, about 2–3 minutes. Season with salt and pepper to taste.
Let the filling cool to room temperature.
3. Assemble the Pies:
Preheat your oven to 400°F (200°C).
Roll out the chilled pastry dough on a floured surface to about 1/8 inch thick.
Cut the dough into circles slightly larger than your pie tins or ramekins (for the base) and slightly smaller for the lids.
Line your tins with the larger dough circles, pressing gently to fit.
Fill each tin with the cooled beef mixture, leaving a little room at the top.
Cover with the smaller dough circles, crimping the edges to seal. Cut small slits in the top to allow steam to escape.
Brush the tops with the beaten egg.
4. Bake the Pies:
Place the pies on a baking sheet and bake for 25–30 minutes, or until the pastry is golden brown and flaky.
5. Serve:
Let the pies cool for a few minutes before removing them from the tins. Serve warm, optionally with ketchup or gravy on the side.
These Australian Meat Pies are savory, flaky, and packed with rich, flavorful filling—a true comfort food classic! Enjoy them fresh out of the oven or as a grab-and-go snack. 🥧😊
Enjoy !
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