Zutaten für Aussie Meat Pies
- 250g plain flour
- 150g lard
- 1 large egg
- 210ml cold water
- 1 sheet ready-made puff pastry
- beaten egg yolk, as needed
- 1 large onion
- 500g minced beef
- 2 tablespoons Worcestershire sauce
- Dark Soy Sauce, 0ml
- 1 teaspoon beef stock powder
- a pinch ground allspice
- 1 tablespoon cornflour
- 1 1/4 teaspoons salt
- 1 cup cold unsalted butter
- 1 tablespoon olive oil
- 2 cloves minced garlic
- 1/2 cup beef broth
- 1/4 cup ketchup
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 tablespoon tomato sauce
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Zubereitung von Aussie Meat Pies
- Preheat oven to 200°C (180°C fan/Gas Mark 6).
- **Make the pastry:** Sift 250g plain flour into a large bowl.
- Rub in 100g lard using your fingertips until the mixture resembles breadcrumbs.
- Beat 1 large egg with 2 tablespoons of cold water. Gradually add to the flour mixture, mixing until a dough forms. Add more water, a tablespoon at a time if needed, until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until smooth. Form into a ball, wrap in cling film, and refrigerate for at least 30 minutes.
- Divide the dough into 8 equal portions.
- On a lightly floured surface, roll out each portion of dough large enough to line an 11cm pie tin. Gently press the pastry into the tins, trimming away any excess.
- Place the lined pie tins on a baking tray. Line each pastry case with baking paper and fill with dried beans or rice.
- Blind bake for 8 minutes. Remove the paper and beans/rice and bake for a further 8 minutes, or until the pastry is lightly golden brown. Let cool completely.
- **Make the filling:** Heat 50g lard in a large pan over medium heat. Add 1 large chopped onion and cook, stirring occasionally, until softened (about 5 minutes).
- Add 500g minced beef and cook, breaking it up with a spoon, until browned.
- Stir in 2 tablespoons of Worcestershire sauce, 1 tablespoon of tomato sauce, 1 teaspoon of beef stock powder, 150ml water, and a pinch of allspice.
- Bring to a boil, then reduce heat and simmer gently for 20 minutes, or until the sauce has thickened slightly.
- In a small bowl, whisk together 1 tablespoon of cornflour with 2 tablespoons of cold water until smooth. Stir into the meat filling and cook until thickened.
- Spoon the cooled meat filling into the pastry cases.
- Cut 8 x 12cm circles from a sheet of ready-made puff pastry.
- Brush the edges of the pastry cases with a little beaten egg yolk.
- Top each pie with a puff pastry circle, gently pressing the edges to seal.
- Trim excess pastry and brush the tops with more beaten egg yolk.
- Cut two small slits in the center of each pie to allow steam to escape.
- Place the pies on a baking tray and bake for 15-20 minutes, or until the pastry is golden brown and the filling is heated through.
- Serve hot with tomato sauce.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
11g
Fat
103g
Carbs
19g
