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Counting down to Australia Day with a Traditional Australian Meat Pie recipe, of course 🙂 Nothing better when is so cold outside
We are expecting a blizzard (this starts to look like a bad joke, last year was another one around the same time) and I am currently baking batches of pies to have just in case the power goes off.
Not quite the way we get ready for Australia Day. No backyard party, no sausage sizzling on the barbie or a chilled beer. You know what?! No worries…
Australia Day is about celebrating all those things that are great about Oz! This year will include traditional pies served with mash potatoes and peas or ketchup, sausage rolls, lamingtons and of course, pavlova. All those recipes that require some baking time will have a place at our table.
Have you ever tried one of these ? You don’t know what you are missing on 🙂
A traditional Australian meat pie has beef (either minced or cubed) onion, garlic, some veggies (potatoes and carrot) and tomato sauce/mash potatoes, gravy and mushy peas. My version doesn’t include gravy as I really don’t like it, but has all other must have ingredients.
Now, I can just sit back, relax and enjoy the snow, hoping the power will stay on. If it goes off, no worries at all, have plenty of these beauties to enjoy and surprise my neighbors with 🙂
Take care and stay safe!
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 1 large carrot finely diced
- 1 &1/4 lb. 750g ground beef (beef mince)
- 1/4 cup all purpose flour
- 1/4 cup tomato sauce
- 1 tablespoon Worcestershire sauce
- 1½ cups beef stock
- 2 tablespoons chopped parsley
- 1 pack puff pastry
- 1 large egg lightly beaten
- Mash potatoes and mushy peas to serve
Over medium high heat heat olive oil in a large skillet. Sauté onion and carrot, stirring for 5 minutes, until softened. Add the ground beef, increase heat to high and cook for 8-10 minutes, stirring with a wooden spoon to break up lumps, until well browned. Sprinkle over flour, stir well and cook for another 2 minutes.
Stir in tomato sauce, Worcestershire sauce and beef stock. Bring to the boil, reduce heat to medium and simmer for 10-15 minutes or until thickened. Season with salt and pepper and stir through chopped fresh parsley. Remove from heat and allow to cool completely.
Preheat oven to 400f/ 200C. Lightly grease your 3 inch/ 7-8cm (base) pie tins and place onto a large baking tray.
Roll out the puff pastry sheets to 0.5 inch/ 5mm thick. Cut out 6 different 5 inch/ 15cm rounds from the pastry and line tins, trimming excess. Cut 6 different 14cm rounds for tops, reforming and rolling pastry if necessary.
Divide cooled filling between pie cases. Brush edge of pastry with beaten egg and cover with pastry tops, pressing edges together to seal. Brush top with egg and cut two slits (or a cross) in the centre to allow steam to escape. Place on tray and bake for 25-30 minutes until puffed and golden. Serve with mashed potato and mushy peas. Add gravy too, if you wish.