Regarded as quintessential National Australian dish,
this delectable treat was surprisingly easy to make.
Most likely that you already have the ingredients at home
This is my first entry for mykitchenmyworld blog event, a blog that will take your journey around the globe, to savor the world cuisines, perhaps one from a remote country whose food is unheard of. This blog event is such a great idea, to bring the world closer to us through its food and cuisine.
When I saw "AUSTRALIA" on the announcement for the second week challenge, Pavlova was the first thing come into my mind. But, do I really need another dessert to bake when I just made my Pithiviers four days ago?
So, I started research online for some ideas, unfamiliar with Crocodile, Kangaroo, Emu, Green Ants, Witchetty Grubs. (I wonder whether they still eat those insects?) And their spices, Mountain pepper and Wattle seeds to name a few. My choice came to the humble meat pie, It was not only easy to make and I happened to have all ingredients available at home. Basic pastry and puff pastry - I always have them in my freezer; left over meat that I bought the other day for Goulash; onion - (what would a kitchen be without onion?)
Unlike Steak (and kidney) pie from England, Australian meat pie, served with ketchup. It is normally eaten as a snack, especially while watching a sporting event.
Here are some links for those of you who want to learn more about Australian Meat Pies, and some have the recipe.
After spending hours online, it seems to me that the recipe for the meat pies are a little bit different from each other, though they all have the same basic ingredients such as meat and onion. Some recipe add herbs and vegetables, some just very simple (please correct me if I am wrong about this) ones contain only onion, meat, stock and a little bit flour to thickened the sauce.
Since they don't seem to have any rule as to what to put into the meat pies, I have created my own recipe using ingredients that were already available in my kitchen. I do hope if there is any Australian reader reading the recipe, you will let me know that this meat pie doesn't deserve its title as:
Australian Meat Pies
You will need:
6 individual pie dish/pie tin (mine is about 5"x 1 1/2")
2 batches of basic pastry, for the pie base
2 sheets puff pastry, for the pie top
2 1/2 pounds beef chuck, cut into small cubes
flour for dredging
1 - 2 tablespoons olive oil
1 onion, diced
2 clove garlic, minced
2 tablespoon flour
1 tablespoon tomato paste
pinch of nutmeg
2 cans beef stock
1 tablespoon finely chopped parsley
salt and pepper
1 egg, separate the yolk and the white. Put them into 2 separate bowls, cover with plastic and refrigerate until needed
- Dredge the meat with flour, on a skillet over medium high heat brown the meat both side, transfer to a plate lined with paper towel. Pour off excess oil, leave about one tablespoon in the pan
- Return the pan to the top of the stove, add onion and cook until translucent, add garlic continue to cook for another minute
- Transfer the onion and garlic to a bigger pot with a lid, return the pot back on top of the stove. Add the meat and tomato paste and flour, stir to combine
- Pour beef stock or chicken stock into the pot, as soon as it comes to a boil turn the heat to the lowest setting cover the pot with the lid and simmer for 1 1/2 to 2 hours until the sauce thickens and the meat is tender, stir occasionally to prevent the sauce sticking to the bottom of the pan. Taste to see if it needs salt and pepper, add parsley, stir and turn of the heat
- Cool completely before filling the pastry.
Roll out the basic pastry to 1/8 inch thin, transfer to individual pie dish, trim off excess pastry. Spoon the meat equally into 6 pie dishes, set aside while you work on the puff pastry
Roll out the puff pastry little bit thinner then the pie base, using the pie dish as a template. Cut with a knife into 6 circles.
Lay each puff pastry on each pie, press to adhere the pastry. Transfer the pies in to the refrigerator and let rest for at least an hour or overnight.
Preheat oven to 375F. Take the pies from refrigerator. Brush each of them with egg wash (egg yolk with 1 - 2 teaspoon of milk) Bake for 35 - 45 minutes