The concept of the pie traces way back to the Neolithic period, when barley, semolina, and grains were made into a paste, filled with honey and baked over hot coals. The Greeks then developed the pie filled with meat. It is believed that the meat pie was brought to Australia during the colonization period, as it was hugely popular in Europe at the time and provided good nutritional value for settlers, with basic and largely available ingredients.
Australian Meat Pie
Course: MainCuisine: AustralianDifficulty: Medium4
servings15
minutes40
minutes300
kcal55
minutesThe concept of the pie traces way back to the Neolithic period, when barley, semolina, and grains were made into a paste, filled with honey and baked over hot coals. The Greeks then developed the pie filled with meat. It is believed that the meat pie was brought to Australia during the colonization period, as it was hugely popular in Europe at the time and provided good nutritional value for settlers, with basic and largely available ingredients.
Ingredients
1 onion finely chopped
500g beef mince
1 cup water
2 beef stock cubes
1/4 cup tomato sauce
2 tsp Worcestershire sauce
1 pinch salt and pepper *to taste
3 tbs plain flour
1 sheet shortcrust pastry
1 sheet puff pastry
1 egg to glaze
Directions
- Cook meat and onion until meat is well browned.
- Add ¾ cup water, stock cubes, sauces and seasonings.
- Bring to the boil and simmer for 15 minutes.
- Blend flour and the remaining water, add to meat, bring to the boil and simmer for 5 minutes. Cool.
- Line a pie plate with the shortcrust pastry.
- Spoon in the cooled meat mixture. Moisten edges of pastry with water.
- Top with puff pastry, pressing down to seal the edges, trim and glaze with egg.
- Bake at 230C for 15 minutes. Reduce heat to 190C and bake for a futher 25 minutes until golden.
