| Status Approved |
| Name |  Aussie Meat Pies |
| Category | Appetizers & Snacks, Australian, Meats, This and That |
| Serves/Yields | About 6 individual pies or 12 tart sized pies |
| Source | An old friend |
| Difficulty | Easy |
| Prep. Time | 30 minutes |
| Cook Time | About 2 hours 25 minutes total |
| Introduction |
| This is real Aussie tucker. These meat pies are usually served as a snack with ketchup (tomato sauce in Aussie). They freeze well and make a nice change from sandwiches in the lunch box. The Aussies eat them right out of hand. |
| Ingredients |
|
1lb chuck roast or blade steak
2 Tbsps all_purpose_flour
Several grinds black pepper
1 tsp salt
1/2 cup water
1 12 oz package frozen puff pastry dough, thawed
1 Beaten egg for glaze
|
| Directions |
| Step: 1 | Trim any fat and gristle from the meat. Slice meat against the grain into thin slices and then chop finely. Dust meat with flour, salt and pepper. Place meat in a large metal or glass bowl over a pan of boiling water or in a double boiler. Add the 1/2 cup water to the meat mixture.
|
| Step: 2 | Place enough boiling water to come halfway up sides of bowl, simmer for 2 hours or until the meat is very tender. Replace water in saucepan as necessary to maintain level.
Allow to cool completely. Preheat oven to 400F (200C)
|
| Step: 3 | Roll 3/4 of the puff pastry out to about 1/4 inch thickness.Cut rounds and place into individual foil pie or tart pans. Fill each crust 3/4 full of the cooled meat mixture.
Roll out remaining puff pastry dough and cut rounds to fit the tops of the pies.Moisten the edges of the top crusts and fit over the filling, crimping edges to seal well and hold the gravy in. Pierce the middle of each top crust to vent the steam.
|
| Step: 4 | Brush top crusts with the beaten egg.
Bake in preheated oven for 25 minutes or until pastry is puffed and golden. |
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