Ingredientes para Aussie Meat Pie
- 1 large onion
- 500g lean ground beef
- 1 cup water (240ml)
- 2 beef stock cubes
- 1 tablespoon tomato sauce
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon black pepper
- Ground Oregano
- Nutmeg
- 1/2 cup (60g) all-purpose flour
- 1 sheet shortcrust pastry
- 1 sheet puff pastry
- 1 egg (for egg wash)
- 1 teaspoon salt
- milk (optional, for brushing pastry)
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Cómo preparar Aussie Meat Pie
- Finely chop 1 large onion. Brown 500g ground beef in a large skillet over medium-high heat until well browned, breaking it up with a spoon. Drain off any excess fat.
- Add 3/4 cup (180ml) water, 2 beef stock cubes, 2 tablespoons Worcestershire sauce, 1 tablespoon tomato sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- In a separate bowl, whisk together 1/2 cup (60g) all-purpose flour and 1/4 cup (60ml) cold water until smooth.
- Stir the flour mixture into the meat mixture. Bring to a boil, stirring continuously until the sauce thickens.
- Boil for 5 minutes, then remove from heat and let cool completely.
- Lightly grease a 9-inch pie plate. Line the plate with your choice of shortcrust pastry (approximately 1 sheet).
- Spoon the cooled meat filling into the pastry-lined pie plate.
- Moisten the edges of the bottom pastry with water.
- Top with a sheet of puff pastry (approximately 1 sheet), pressing the edges firmly to seal.
- Trim and crimp the edges decoratively. Cut several slits in the top pastry to allow steam to escape.
- Brush the top pastry with milk or egg wash for a golden glaze.
- Bake in a preheated oven at 400°F (200°C) for 15 minutes. Reduce the oven temperature to 375°F (190°C) and bake for a further 25 minutes, or until the pastry is golden brown and the filling is bubbling.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
12g
Fat
74g
Carbs
19g
