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24th January
2011
written by Nibblish
This entry is part of 2 in the series Australia day

In the lead up to Australia day, I thought I would try make one of the most iconic Aussie food myself. You wouldn’t think a Frenchie like me would be able to produce a decent traditional pie, but I’ve quite a bit of experience eating pies back in the UK and more recently at Harry De Wheels down at Woolloomooloo! Mmm… ‘Tiger’…

Ingredients (4 pies)

1 tablespoon olive oil
1 large brown onion, chopped
2 cloves of garlic, crushed
500g lean beef mince
1 small bunch of parsley, finely chopped
3 fresh tomatoes, chopped
5 mushrooms, chopped
1 tbsp cornflour
3/4 cup beef stock
1/3 cup tomato sauce
3 tbsp Worcestershire sauce
1 tbsp barbecue sauce
1 tsp Vegemite
4 sheets frozen, ready-rolled shortcrust or puff pastry
1 egg yolk
Sea salt and freshly ground pepper

Instructions

1. Heat oil in a heavy bottom saucepan over high heat and cook the onion and garlic until soft. Add mince and cook until browned, which should take about 4-5 minutes.

2. Add cornflour to the meat and stir in the stock, sauces and Vegemite. When it starts boiling again, reduce the heat and let it simmer for 8 minutes or until thick. Let it cool down.

3. Preheat oven to 220°C. Grease and flour 4 individual round pans to make it non stick.
Cut 4 large circles of pastry, just enough to cover the bases and go slightly over the sides of the pans and prick several times with a fork. if you don’t have enough space to cut the top circles out of the remaining pastry, knead the remaining dough back into a ball and roll it out flat again on a lightly floured surface. Use one of the pans to shape and cut of the top circles.

4. Fill each base with a fourth of the mince mixture. Brush rims with water and place the top circles over the meat. Press hard to seal the sides and trim the excess of pastry. Brush with the egg yolk.

5. Season with salt & pepper and bake for 30 to 40 minutes or until golden.

You may want to serve it with mash, mushy peas, gravy and a side salad! Feel free to be creative and try swap mince meat for chunky steak, add a bit cheese or more mushrooms.

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2 Comments

  1. 04/02/2011

    Can’t wait to try this, your instructions seem easy enough to follow so I will give it a shot!

  2. Alex Anton
    20/05/2011

    Can this recipe get better?
    The olive oil will assure a profund and long lasting taste and combined with parsley, will do for a wonderful dish.
    Mushrooms are protein rich, just the right food for sports.
    I could cook it under steam, or with a pan, of course, not a teflon pan, as teflon is toxic if over heated…but non the less, great recipe.

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