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Meat Pie There are HEAPS of recipes for the good old meat pie. This is just one of them. Meat pies are as common as daylight in Australia. They are so readily available in supermarkets and bakeries that they are not often made from scratch. Meat pies can be made with any sort of filling, the most common one however is made with minced beef.
You will need
1 onion, chopped
750g (1 1/2 LB) mince (lean, ground hamburger)
1 1/2 cups beef stock
1/2 cup tomato sauce (ketchup)
pinch nutmeg
2 Tbsp flour blended with a little water
375g (12oz) packet shortcrust pastry, thawed
1 sheet ready rolled puff pastry,thawed
seasoning to taste
Method
Saute the onion, and meat in a frying pan until browned,
draining off any excess fat. Add the beef stock, tomato sauce and seasoning, cover, bring
to a boil, then simmer for 15 minutes. Stir in the blended flour, and allow the mixture to
thicken then cool. Lightly grease a 23cm (9") deep pie dish and line with the
shortcrust pastry. Spoon in the cool filling, moisten the edges with water, and top with
the puff pastry, pressing gently to seal. Trim and score the edges, brush the top lightly
with a beaten egg and make a slight cut in the center of the pastry. Bake at 230C (425F)
for 10 minutes then reduce heat to 180C (350F) and bake a further 30 minutes. Serves 4 - 6
