Introduction
Meat Pie is a quintessential Australian dish, popular at sporting events and family gatherings. This hearty pie typically consists of a rich filling made with minced meat, onions, and gravy, all encased in a flaky pastry crust. Variations can include vegetables and different meats, but the classic version features beef or lamb. Often enjoyed with tomato sauce, Meat Pie is a comforting and satisfying meal that embodies the essence of Australian cuisine.
Ingredients
- 1 lb (450g) minced beef (or lamb)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Optional: 1/2 cup frozen peas or diced carrots
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 5-6 tablespoons cold water
- Tomato sauce (for drizzling)
- Optional: Fresh herbs for garnish
Instructions
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Make the Pastry:
- In a mixing bowl, combine the flour and salt. Add the chilled butter and rub it into the flour until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.
- Turn the dough out onto a floured surface and knead gently until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
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Prepare the Filling:
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the minced meat to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the beef broth, Worcestershire sauce, tomato paste, dried thyme, salt, and pepper. Bring to a simmer and cook until the mixture thickens, about 10 minutes. If using, add peas or carrots and stir to combine.
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Assemble the Pies:
- Preheat your oven to 400°F (200°C). Roll out the pastry on a floured surface until about 1/8 inch thick. Cut out circles large enough to line your pie tins, leaving some overhang.
- Place the pastry circles in greased pie tins and fill each with the meat mixture. Roll out the remaining pastry for the tops, covering each pie and sealing the edges. Cut small slits in the tops to allow steam to escape.
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Bake:
- Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and flaky.
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Serve:
- Allow the pies to cool for a few minutes before serving. Drizzle with tomato sauce and garnish with fresh herbs if desired.
Health Tips
- Meat Pie can be high in calories and fat, especially with a rich filling and pastry. For a healthier version, consider using lean meat, whole wheat pastry, and adding more vegetables to the filling.
Serving Suggestions
- Meat Pies are best enjoyed warm and can be served with a side salad or mashed potatoes for a complete meal.
Tips
- Flavor Boost: Consider adding a splash of red wine to the filling for extra depth of flavor.
- Texture: For a creamier filling, add a tablespoon of sour cream or cream cheese before filling the pies.
- Make-Ahead: These pies can be assembled ahead of time and frozen. Bake from frozen, adding a few extra minutes to the cooking time.
