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Classic Australian Meat Pie
A quintessential Australian meat pie featuring a rich, savory ground beef filling encased in flaky puff pastry. Perfect for a hearty meal or a convenient hand-held snack.
🧂 Ingredienser
- 500 g Ground beef(80/20 lean-to-fat ratio is ideal for flavor and moisture.)
- 1 medium Onion(Finely chopped.)
- 2 cloves Garlic(Minced.)
- 250 ml Beef stock(Good quality beef stock for depth of flavor.)
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons All-purpose flour(For thickening the filling.)
- to taste Salt
- to taste Black pepper
- 2 sheets Puff pastry(Thawed according to package directions.)
- 1 large Egg(Beaten, for egg wash.)
- for serving Tomato sauce (ketchup)(Optional, but traditional for many.)
👨🍳 Fremgangsmåte
- 1
Heat a large skillet or pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess fat.
⏱️ 8-10 minutes - 2
Add the finely chopped onion and minced garlic to the skillet with the beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. You should smell the garlic becoming fragrant.
⏱️ 5-7 minutes - 3
Stir in the tomato paste and cook for 1 minute, allowing it to deepen in color and flavor. Sprinkle the flour over the meat and onion mixture and stir well to coat everything. Cook for another minute to toast the flour.
⏱️ 2 minutes - 4
Gradually pour in the beef stock and Worcestershire sauce, stirring constantly to prevent lumps. Bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 15-20 minutes, stirring occasionally, until the sauce has thickened to a rich, gravy-like consistency. Season with salt and pepper to taste.
⏱️ 15-20 minutes - 5
While the filling simmers, preheat your oven to 200°C (400°F). Lightly grease 6 individual pie tins or a muffin tin. Unroll the thawed puff pastry sheets. Cut out circles large enough to line the tins, pressing them gently into the base and up the sides. Cut out smaller circles or shapes for the lids.
⏱️ 10 minutes - 6
Spoon the cooled meat filling evenly into the pastry-lined tins. Brush the edges of the pastry with the beaten egg wash. Place the pastry lids on top and crimp the edges to seal. Cut a small slit in the top of each pie to allow steam to escape.
⏱️ 5 minutes - 7
Brush the tops of the pies with the remaining egg wash for a golden sheen. Place the pies on a baking sheet (to catch any drips) and bake in the preheated oven for 20-25 minutes, or until the pastry is puffed up, golden brown, and crisp.
⏱️ 20-25 minutes - 8
Allow the pies to cool slightly before serving. Serve hot, with tomato sauce on the side if desired.
⏱️ 5 minutes
💡 Profesjonelle tips
- ✓For a more traditional look, serve with a dollop of tomato sauce (ketchup) on top of the pie.
- ✓These pies are designed to be hand-held, making them ideal for picnics or casual gatherings.
- ✓A popular choice for watching sports ('footy food') or as a quick lunch.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- For a 'chunky steak' pie, substitute diced stewing steak for the ground beef and simmer until tender.
- Add grated cheese to the filling before topping with pastry, or sprinkle on top during the last few minutes of baking.