Recipes and meal plans for people who work 9-5

Aussie Meat Pies

Aussie meat pie

Aussie Meat Pies

These family-sized Australian meat pies are easy to make, savoury and delicious, with only 15 minutes active prep time. Add some grated/shredded cheese  to the mince mixture to make a meat and cheese pie, or a couple of handfuls of thinly sliced mushrooms to make meat and mushroom pies.

Top with tomato sauce (ketchup) for an authentic Aussie eating experience.

Smart cooking tips:

Make ahead by preparing to the baking stage and freezing.  Cook from frozen on the day required.

Save time by using purchased pastry sheets and pre-sliced mushrooms.

Aussie Meat Pies

These Australian meat pies are easy to make and delicious, with only 10 minutes active prep time.  

Make ahead by preparing to the baking stage and freezing.  Cook from frozen on the day required.  

Add some grated/shredded cheese  to the mince mixture to make a meat and cheese pie, or add  a handful of thinly sliced mushrooms to make meat and mushroom pies. 

Course Dinner, lunch, Snack
Cuisine Australian
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4
Author Susan

Ingredients

  • 1 onion finely chopped
  • 500 g lean ground beef
  • 1 cup water
  • 2 beef bouillon cubes crumbled
  • 1 ⁄4 cup tomato sauce ketchup
  • 2 teaspoons Worcestershire sauce
  • pepper
  • 1 ⁄2 teaspoon ground oregano
  • 1 pinch nutmeg
  • 3 tablespoons plain flour
  • 1 sheet shortcrust pastry thawed
  • 1 sheet puff pastry thawed
  • beaten egg for glazing

Instructions

  1. 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.
  2. 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.
  3. Line a lightly greased pie plate with the shortcrust pastry.
  4. Spoon in the cooled meat filling.
  5. Moisten edges of pastry base with water. Top with puff pastry sheet, pressing down gently to seal edges. Trim and score edges, cut a few small slits on the top of the pie to let steam escape. Glaze.

  6. Bake in very hot oven for 15 minutes, reduce to moderately hot and cook a further 25 minutes or until pastry is golden.

Recipe Notes

This recipe was first published on www.notquitevegetarian.com - Smarter cooking for busy people.

Recipe:   Susan Wareham
Photograph: CSKK

Leave a Reply