The Great Aussie Meat Pie Recipes

Steps:

• Brown mince.
• Add onion finely diced and brown.
• Drain off fat.
• Add stock cubes crumbled, 1-½ cups of water, salt and pepper and stir until boiling.
• Reduce heat and cover, simmering for an additional 30 minutes.
• Remove from heat.
• In a cup combine flour and extra water and stir until smooth.
• Add flour mixture to meat and stir until combined.
• Return to heat, stir until it comes to a boil and is thickened.
• Add Worcestershire sauce.
• Simmer uncovered for 10 minutes then remove from heat and refrigerate.
• Once cool fill in bottom of piecrust.
• Put top on and pierce the centre with a knife.
• Combine egg yolk with a bit of water and brush over the top.
• Follow directions on frozen pie crusts or bake at 400 for 5 minutes (or until golden brown) then reduce heat to moderate (200) and cook for an additional 10 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. (Drain and discard grease.) Add 3/4 cup water, ketchup, Worcestershire sauce, bouillon cubes, oregano, and black pepper. Bring to a boil, reduce heat, and simmer until combined, about 10 minutes.
• Mix 1/4 cup cold water and cornstarch together in a bowl to form a paste; stir into meat mixture. Cook until thickened, about 5 minutes more. Remove from heat.
• Use a 4-inch biscuit cutter to cut the pie crusts into 12 circles. Line each muffin cup with a circle, pressing into the bottom and sides. Fill each with the meat mixture. Use a 3-inch biscuit cutter to cut puff pastry dough into 12 circles. Top each filled muffin cup with with a circle and seal edges together. Brush pastry tops with beaten egg.
• Bake in the preheated oven until crusts are brown and flaky, 15 to 20 minutes. Cool in pan before removing pies, about 10 minutes.

Steps:

• Pre-heat oven at 220 degrees Celsius.
• Brown meat and onion.
• Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg.
• Boil and cover for 15 minutes.
• Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix.
• Let cool.
• Grease a pie dish and line with puff pastry.
• Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on; press edges down with a fork.
• Trim edges and glaze top with milk or beaten egg.
• Bake in a very hot oven, 220 degrees Celsius for 15 minutes.
• Reduce heat to 180 degrees Celsius and bake for 25 more minutes, or until golden brown.
• Serve with veggies, fries, or salad.

Steps:

• Cook onion and meat until meat is well browned. Add 3/4 cup water, stock cubes, sauces and seasonings, bring to the boil, cover and simmer 15 minutes.
• Blend flour with remaining water to make a smooth paste. Add to the meat and bring to the boil, stirring continuously; boil 5 minutes, cool.
• Line a lightly greased pie plate with the shortcrust pastry.
• Spoon in the cooled meat filling.
• Moisten edges of pastry base with water. Top with puff pastry sheet, pressing down gently to seal edges. Trim and score edges. Glaze.
• Bake in very hot oven for 15 minutes, reduce to moderately hot and cook a further 25 minutes or until pastry is goldn.

Steps:

• Heat oil in pan, add onion and garlic stirring until soft.
• Add meat and cook until browned.
• Add stock, sauces and puree. Bring to boil and simmer for 20 minutes.
• Stir through peas and conflour blended with water, bring to the boil and boil for 2 minutes until thickened.
• Cut 8 12cm circles from shortcrust pastry. Line 8 greased pie tins with pastry, lightly prick with a fork. Cover with non-stick baking paper and fill with rice to blind bake in 200°C oven for 8 minutes. (Place pie tins on baking sheets).
• Remove paper and rice and bake a further 6 minutes. Cool.
• Divide filling mixture amongst shells and then cut out 8 10cm rounds from the puff pastry.
• Brush edges of pies with egg and press pastry lids on top. Cut two slits on top to allow steam to escape. Brush tops with egg.
• Cook in 190°F oven for a further 20 minutes.