Aussie Meat Pies Recipe

Ingredients for Aussie Meat Pies

• Plain Flour
• 100g lard (for pastry) + 50g lard (for filling)
• 1 large egg (for pastry)
• 2 tbsp cold water (for pastry) + 150ml water (for filling) + 2 tbsp cold water (for cornflour mix)
• Premade Puff Pastry
• 1 egg yolk, beaten (for egg wash)
• Onions
• Minced Beef
• Worcestershire Sauce
• Dark Soy Sauce
• Beef Stock Powder
• Ground Allspice
• 1 tbsp cornflour

How to Make Aussie Meat Pies

1. Preheat oven to 200°C (180°C fan/Gas Mark 6).
2. **Make the pastry:** Sift 250g plain flour into a large bowl.
3. Rub in 100g lard using your fingertips until the mixture resembles breadcrumbs.
4. 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.
5. 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.
6. Divide the dough into 8 equal portions.
7. 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.
8. Place the lined pie tins on a baking tray. Line each pastry case with baking paper and fill with dried beans or rice.
9. 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.
10. **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).
11. Add 500g minced beef and cook, breaking it up with a spoon, until browned.
12. 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.
13. Bring to a boil, then reduce heat and simmer gently for 20 minutes, or until the sauce has thickened slightly.
14. 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.
15. Spoon the cooled meat filling into the pastry cases.
16. Cut 8 x 12cm circles from a sheet of ready-made puff pastry.
17. Brush the edges of the pastry cases with a little beaten egg yolk.
18. Top each pie with a puff pastry circle, gently pressing the edges to seal.
19. Trim excess pastry and brush the tops with more beaten egg yolk.
20. Cut two small slits in the center of each pie to allow steam to escape.
21. 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.
22. Serve hot with tomato sauce.