Little Aussie Meat Pies

Nothing is more Australian than an Aussie meat pie, and these party pies are a must at an party.

You can’t get more Aussie than the meat pie.

Those who know me would probably be surprised that I would even venture near something that can only be applied to the face with your hands (no knife and fork, please), but the truth is, I have a soft spot for anything that has to do with puff pastry.

Bakeries throughout Australia serve up a variety of meat pies, typically made with a mince beef filling with some variations on offer, such as with mushrooms or onions, a cheesy pie lid, or perhaps with chunks of beef for something wonderful like a steak and pepper pie. As someone who grew up in a family-run bakery, I have sampled my fair share of meat pies and like mine with a good amount of gravy in the filling (nevermind any dribbles – that’s what napkins are for), with some mushy peas under the lid and generous dollop of Heinz tomato sauce on top.

Since moving to Switzerland, the absence of meat pies at lunch has often been felt, despite the more healthy and equally delicious local fare on offer. So I like to make a batch of meat pies now and then, squirrelling some away in the freezer for those times when only a hot meat pie will do.


Little Aussie Meat Pies Recipe


Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hour
Yield: 12 meat pies


Ingredients:

•     1 brown onion, finely chopped
•     5 rashers of bacon, thinly sliced
•     500 g (1 lb) minced beef
•     3 tablespoons Worcestershire sauce
•     1 tablespoon barbecue sauce (such as Heinz)
•     1 heaped teaspoon curry powder (I used green curry powder)
•     1 teaspoon freshly ground nutmeg
•     Sea salt and ground white pepper
•     250 ml (1 cup) beef stock
•     1 heaped tablespoon plain flour
•     shortcrust pastry
•     puff pastry
•     1 egg
•     1 tablespoon milk
•     poppy seeds or sesame seeds

Instructions:

1. Heat a frying pan over medium heat and gently cook the onions in some oil and with a sprinkle of sea salt until they are soft. Add the bacon and continue cooking until the bacon is crispy. Add the minced beef and cook until the beef is well browned. Add the Worcestershire sauce, barbecue sauce, curry powder, ground nutmeg, salt and pepper. Mix well and then add the beef stock. Simmer for about 5 minutes. Sprinkle the flour over the mixture and then mix it in well. Simmer over low heat for 15 to 20 minutes. Taste for seasoning. Set aside to cool.
2. Preheat the oven to 200°C (390°F).
3. Lightly grease a muffin tin. Cut the shortcrust pastry into rounds large enough to fill the muffin holes. Place the shortcrust pastry into the muffin holes and prick the base with a fork. Place a muffin case (preferably plain) on top of the shortcrust pastry and fill each muffin case with some baking beads or rice grains. Blind bake the pastry for about 10 minutes.
4. Fill the pastry cases with the filling. Cut pastry lids from the puff pastry and top each pie. Whisk together the egg and milk to make the egg wash and brush the top of each pie. Sprinkle with poppy seeds or sesame seeds. Bake for about 20 minutes or until golden.
5. Makes at least 12 meat pies.

See Full Recipe please visit : Little Aussie Meat Pies

Minced Beef Wellington

Minced Beef Wellington Recipe

Prep: 15 mins
Cook: 1 hr
Level: Easy
Serves: 6

Ingredients:

•     1 whole Medium Onion
•     1 whole Carrot
•     1 stalk Celery
•     1 whole Medium Sized Potato
•     4 sprigs Fresh Rosemary, Leaves Picked And Chopped
•     2 Tablespoons Olive Oil
•     2 cloves Garlic, Minced
•     1 pound, 1-⅔ ounces, weight Good Quality Minced Beef
•     1 teaspoon Salt And Pepper, Each
•     1 whole Large Egg, Lightly Beaten
•     1 pound, 1-⅔ ounces, weight Puff Pastry

Directions:

1. Preheat oven to 350 F
2. Peel then chop the onion, carrot and potato into one centimeter cubes. Also chop celery into one centimeter cubes.
3. Place all vegetables and rosemary leaves into a frying pan with olive oil. Over medium heat, fry and stir for about 8 minutes or until vegetables soften and color. Add the garlic in the last minute.
4. Put vegetables into large bowl and allow the mixture to cool completely.
5. Add the minced beef into the bowl the vegetables. Add salt and pepper and half the beaten egg. Scrunch and mix together.
6. Roll out pastry to the size of a small tea towel. Place the mince mix along one long side, in a sausage shape. Brush edges of the pastry with egg and roll pastry to cover the mince completely. Squeeze ends together.
7. Put the roll onto a baking tray and brush with remaining egg. Bake for an hour until golden. Slice and serve with gravy

 See Full Recipe please visit :  Minced Beef Wellington