Australian Meat Pie

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The pie is the main gastronomic hallmark of the country. Usually small in size, about 10 centimeters in diameter, a puff pastry pie stuffed with minced meat or minced meat. The Australian meat pie was invented in 1947 in a small bakery in Australia. Bendigo. And it was destined to become one of Australia's most iconic recipes, the famous classic national pie that has gained high popularity. Most often they are produced industrially. This is the whole fast food industry in Australia. Pies are sold everywhere from gas stations to upscale cafes. It is considered a traditional dish of the AFL Grand Final (Australian Football Championship final, a very popular event).

Australian Meat Pie

Ingredients: beef, bacon, butter, onion, red wine, beef broth, Worcestershire sauce, ketchup, cornstarch, water, parsley, grated nutmeg, salt, ground black pepper, egg, puff pastry, dough sand

Cooking method:

Prepare all the necessary ingredients.

Ready-made dough must be defrosted in advance according to the instructions. I used puff pastry. I prepared shortbread myself: chop 150 grams of cold butter into pieces, add 300 grams of sifted flour with a pinch of salt and hands grind into crumbs, add 1 raw yolk and knead the dough until it begins to gather into ball. You should not knead for a long time. Wrap the ball in cling film and put it in the fridge.

Fry meat in oil and set aside. Fry the bacon, add finely chopped onion, fried meat and simmer for 5 minutes, stirring constantly.

Add red wine, broth, Worcestershire sauce (I cooked without it) and nutmeg. Cover and simmer for an hour. Dissolve corn starch in a tablespoon of water and add to meat. Add chopped parsley, salt and pepper. Simmer for 2 more minutes, then turn off the heat. Drain excess sauce into a separate bowl and leave the meat to cool.

Roll out the shortcrust pastry to a thickness of about 3 mm on a lightly floured surface. Cut out four circles with a diameter of 15 cm. Place the circles of dough in pre-oiled round baking dishes (diameter 12 cm) so that the dough completely covers the bottom and edges of the form.

Fill with meat and add some sauce. Reserve the remaining sauce for serving the pie. You can use other forms as I did. Then you should calculate the number of layers from the dough and, accordingly, the size.

Roll out the puff pastry to a thickness of about 3 mm. Cut out four circles with a diameter of 12 cm. Using a knife, cut out a small x in the center of each circle. Put on top of the filling and mold two layers of dough around the edges. Beat the egg, grease the pies.

Bake in a preheated oven at 180C for 40 minutes. Serve hot with ketchup on top. In a separate bowl, serve the remaining sauce from the meat.

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