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Classic Australian Meat Pie
A quintessential Australian handheld savory pie, featuring a rich, thick minced beef filling encased in flaky pastry. This iconic snack is a staple at sporting events and bakeries across the nation.
đ§ Ingredienser
- 500 g Ground beef(80/20 lean to fat ratio is ideal for flavor)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 250 ml Beef stock(low sodium preferred)
- 2 tbsp Worcestershire sauce
- 2 tbsp Tomato paste
- 2 tbsp All-purpose flour(for thickening the gravy)
- 1 tbsp Vegetable oil(or other neutral cooking oil)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 sheets Puff pastry(thawed according to package directions)
- 1 sheet Shortcrust pastry(store-bought or homemade, for lining pie tins)
- 1 Egg(beaten with 1 tbsp water for egg wash)
đšâđł Instruktioner
- 1
Heat vegetable oil in a large skillet or pot over medium-high heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
â±ïž 8 minutes - 2
Add the ground beef to the skillet. Break it up with a spoon and cook, stirring occasionally, until it is browned all over and no pink remains. Drain off any excess fat.
â±ïž 10 minutes - 3
Sprinkle the flour over the browned beef and onions. Stir well to coat everything and cook for 1 minute, allowing the flour to toast slightly. This will help thicken the gravy.
â±ïž 1 minute - 4
Gradually pour in the beef stock, stirring constantly to prevent lumps. Add the Worcestershire sauce and tomato paste. Bring the mixture to a simmer.
â±ïž 2 minutes - 5
Reduce the heat to low, cover the skillet, and let the filling simmer gently for at least 20 minutes, or until the gravy has thickened considerably. Stir occasionally to prevent sticking. Season with salt and pepper to taste.
â±ïž 20 minutes - 6
Remove the filling from the heat and let it cool completely. For best results, chill the filling in the refrigerator for at least 30 minutes. Cold filling prevents the pastry from becoming soggy.
â±ïž 30 minutes (minimum chilling time) - 7
Preheat your oven to 200°C (400°F). Lightly grease 6 individual pie tins or a muffin tin. Line each tin with a piece of shortcrust pastry, pressing it gently into the base and up the sides. Trim any excess pastry.
â±ïž 10 minutes - 8
Spoon the cooled meat filling evenly into the pastry-lined tins. Ensure the filling is not packed too tightly.
â±ïž 5 minutes - 9
Unroll the puff pastry sheets. Cut out circles or squares large enough to cover the top of each pie tin. Place the puff pastry over the filling, pressing the edges to seal them to the shortcrust pastry. You can crimp the edges with a fork for a decorative finish.
â±ïž 5 minutes - 10
Brush the tops of the puff pastry with the egg wash. Cut a small slit in the center of each pie to allow steam to escape during baking.
â±ïž 2 minutes - 11
Bake in the preheated oven for 25-30 minutes, or until the puff pastry is puffed up, golden brown, and crisp, and the filling is bubbling.
â±ïž 25-30 minutes - 12
Remove the pies from the oven and let them cool slightly in the tins before carefully removing them. Serve hot.
â±ïž 5 minutes
đĄ Proffstips
- âEnsure the meat filling is completely cold before assembling the pies to prevent the pastry from becoming soggy.
- âThe gravy should be very thick, almost like a paste, before cooling. This ensures a rich, non-runny filling.
- âServe with your favorite tomato sauce (ketchup) or a dollop of mashed potatoes and mushy peas for a more substantial meal.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a 'Chunky Steak Pie', substitute some of the ground beef with finely diced steak.
- Add sautéed mushrooms, peas, or a sprinkle of cheese to the filling for extra flavor.
- Use a combination of shortcrust and puff pastry for the base and lid, or vice versa.