Australian Meat Pie

  Posted on March 7, 2012  by Leslie Blythe  1 comment

My friend, Sharon, who lives in Brisbane, Australia sent me an article about how the Australian meat pie is taking over Manhattan. Meat pies are apparently hitting “trend status” in the US. It’s exotic, inexpensive, and easy and fun to eat. Pie Face has hit New York big. People are lining up and loving it. They have many different kinds, your basic beef pie, Thai Chicken Curry, Mexican, Breakfast, Tandori vegetable, etc. There is great versatility, you can really put anything in it, some sort of protein, onions, carrots, peas, whatever you want.

Australian Meat Pie

Serves2 (8-inch) meat pies

3 lbs beef chuck, diced ½-inch cubes
½ cup flour
3 Tbs vegetable oil
2 cloves garlic, chopped
1 onion, diced
1 Tbs freshly ground black pepper
1 Tbs ground coriander
1 Tbs celery seed
¼ cup Worcestershire sauce
¼ cup soy sauce
4 cups beef or chicken stock
4 sheets puff pastry
1 egg, beaten, to glaze crust
Black pepper

Preheat oven to 400˚.

Dredge beef in flour and sear in oil in a hot pan. Add the garlic and onion and saute for 4 more minutes. Add the spices, Worcestershire and soy sauce and cook until the liquid is almost dissolved. Add the stock and cook until the meat is coated in thick gravy. Transfer to a container and cool.

Roll 2 sheets of pastry to ½-inch thickness. Line 8-inch tart molds with the rolled pastry. Line the pastry with tin foil and prebake for about 8 minutes. Let cool.

Roll out the remaining pastry sheets and cut lids for the pies. Fill baked shells with the meat mixture and cover with the cut pastry lids. Attach lids with egg wash. Brush the tops with the remaining egg wash and sprinkle with black pepper.

Bake for 8 minutes or until golden brown.