์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Aussie Meat Pie
Classic
The iconic Australian meat pie - flaky pastry shell filled with rich, gravy-soaked beef mince. A staple at sporting events, bakeries, and a true taste of Australian comfort food.
๐ง ์ฌ๋ฃ
- 500g Beef mince (ground beef)(Choose a mince with around 15-20% fat for flavour.)
- 1 large Brown onion(Finely diced.)
- 2 cloves Garlic(Minced.)
- 400ml Beef stock(Good quality stock will enhance the flavour.)
- 2 tbsp Worcestershire sauce
- 2 tbsp Tomato paste
- 2 tbsp Plain flour (all-purpose flour)
- 1 tsp Vegemite(This is the 'secret ingredient' for authentic umami depth. Do not skip!)
- to taste Salt
- to taste Black pepper(Freshly ground is best.)
- 2 sheets Shortcrust pastry(Store-bought or homemade. For lining the pie tins.)
- 2 sheets Puff pastry(Store-bought or homemade. For the pie lids.)
- 1 Egg(Beaten with 1 tbsp water for egg wash.)
- for serving Tomato sauce (ketchup)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat a large, heavy-based saucepan or pot over medium-high heat. Add the beef mince and cook, breaking it up with a spoon, until deeply browned and no pink remains. This browning is crucial for flavour. Drain off most of the excess fat, leaving about 1 tablespoon in the pan. Remove the browned mince from the pan and set aside.
โฑ๏ธ 10-12 minutes - 2
Reduce the heat to medium. Add the finely diced brown onion to the same pan and sautรฉ, stirring occasionally, until softened and translucent, about 8 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the plain flour and cook for 1 minute, stirring constantly, to cook out the raw flour taste.
โฑ๏ธ 10 minutes - 3
Return the browned beef mince to the pan. Pour in the beef stock, Worcestershire sauce, and tomato paste. Add the Vegemite. Stir everything together well, ensuring the Vegemite and tomato paste are fully incorporated.
โฑ๏ธ 5 minutes - 4
Bring the mixture to a simmer, then reduce the heat to low. Let it simmer gently, uncovered, for 30-40 minutes, stirring occasionally. The sauce should thicken considerably to a rich, gravy-like consistency. It should not be watery, but also not dry and crumbly. Taste and season generously with salt and freshly ground black pepper. Remove from heat and allow the filling to cool completely. This is vital for preventing the pastry from becoming soggy.
โฑ๏ธ 40 minutes + complete cooling time (at least 1 hour) - 5
Preheat your oven to 200ยฐC (180ยฐC fan/400ยฐF). Lightly grease 6 standard pie tins (approx. 12cm diameter). Line each tin with a sheet of shortcrust pastry, pressing it gently into the base and up the sides. Trim any excess pastry from the rim. Prick the base of each pastry case a few times with a fork to prevent puffing during baking.
โฑ๏ธ 15 minutes - 6
Once the meat filling is completely cold, spoon it generously into each prepared shortcrust pastry case. The filling should come up to just below the rim of the pastry.
โฑ๏ธ 10 minutes - 7
Cut circles or shapes from the puff pastry sheets to fit as lids for your pies. Place the puff pastry lids over the filling, pressing the edges firmly onto the shortcrust pastry rim to seal. Trim off any excess pastry. You can use a fork to crimp the edges if desired. Cut a small 'X' or slit in the centre of each lid to allow steam to escape. Brush the tops evenly with the prepared egg wash for a golden, glossy finish.
โฑ๏ธ 15 minutes - 8
Place the pies on a baking tray and bake in the preheated oven for 25-30 minutes, or until the puff pastry is dramatically puffed, deeply golden brown, and crisp. The shortcrust base should also be cooked through. Let the pies rest for a few minutes before serving. Serve hot with a generous squeeze of tomato sauce (ketchup) directly onto the pie โ the authentic Aussie way!
โฑ๏ธ 25-30 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the meat filling is completely cold before assembling the pies. This is the most crucial step to prevent a soggy bottom.
- โUsing shortcrust pastry for the base and puff pastry for the lid provides the perfect texture contrast.
- โDon't be tempted to omit the Vegemite; it adds a unique savoury depth that defines an authentic meat pie.
- โThese pies are traditionally eaten by hand, making them perfect for picnics or watching sports.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a pinch of chilli flakes to the filling for a spicy kick.
- For a curry pie, add curry powder and a little diced apple to the filling.
- Make mini 'party pies' using smaller tins or muffin trays.
- Experiment with other fillings like steak and mushroom, or chicken and vegetable.