How to make the best Australian meat pie?
“Australia’s love of this snack has led to its elevation into countless modern varieties of the classic. Local bakeries, found in almost every neighbourhood in Australia, usually offer several varieties of meat pie,” ~ Australia Tourism
Forming part of our Western Australia feature is Vera Abitbol of 196 Flavors traditional home-made Australian meat pie recipe. Vera is an “expert” with over 30 years of experience in the kitchen. She has mastered the basics of cooking and often offers advice on various groups and culinary sites.
Typically there is nothing more Australian when it comes to food than Australian meat pie. Vera agrees, “Meat pie is an emblematic dish of Australia and New Zealand. Every hour, 50,000 pies come out of Australian ovens and kitchens.” That is a tremendous number!
Vera is great with guiding you through this recipe, and adds, “There were no surprises during the preparation of this recipe except that I highly recommend you to correctly glue the top layer of dough so that the filling is enclosed, and that it cooks without drying. My second piece of advice is for busy moms to perhaps prepare this recipe with pre-made dough. Valuable advice for busy dads as well!”
Australian meat pie recipe
- Preparation time: 1 hour 45 minutes
- Rest time: 1 hour
- Cooking time: 1 hour 40 minutes
INGREDIENTS (FOR 4 PEOPLE)
For the dough
- 2 ½ cups flour
- 8 tablespoons butter
- 1/4 cup milk, warm
- 1/4 cup water, warm
- ½ teaspoon salt
For the filling
- ½ lb beef, minced or cut into fine pieces
- 2 oz bacon, finely chopped
- 2 tablespoons butter
- 1 large onion, finely chopped
- ½ cup red wine
- ½ cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon cornstarch
- 1 tablespoon water
- ½ bunch parsley, finely chopped
- 2 pinches of grated nutmeg
- Freshly ground pepper
To brush the dough
- 1 egg yolk
- 1 tablespoon milk
- Bring water and milk to boil. Add the butter and melt. Mix the flour and salt separately and add the liquid. Knead the dough on a lightly floured surface and form a smooth, soft dough. Cover the dough and refrigerate for 1 hour.
- Sear the meat in butter and set aside. Sauté the bacon and then the onion. Add the meat and sauté for 5 minutes over medium / high heat, stirring constantly. Deglaze with red wine and stir well. Add broth, Worcestershire sauce and nutmeg. Cover and braise for 1 hour. Dissolve the cornstarch in the tablespoon of water, and add to the meat. Add parsley. Add salt and pepper. Simmer for another 2 minutes. Turn off the heat. Remove excess sauce and set aside. Cool meat completely. Preheat convection oven to 350 F. Roll dough to about 1/8 inch thick on a lightly floured surface. Cut four 6-inch diameter circles with cookie cutter. Place circle of dough inside buttered molds. Fill with meat and a little sauce. Reserve remaining sauce. Fold the edges over the filling. Gather the remaining dough and roll it again. Cut four 5-inch diameter circles with cookie cutter. Make a small x with a knife at the center of each circle. Place on the filling, and press edges so that the two layers of dough adhere. Beat the egg yolk and milk. Brush the pies and the edges with the mixture. Bake in the middle of the oven for 40 minutes. Serve hot with ketchup on top. Serve the reserved sauce separately.
Australian meat pie website details:
196 flavors is a unique culinary blog created and designed by Vera and Mike. It is the only bilingual (French and English) world cuisine food blog, which allows a greater number of foodies as curious as the duo to discover unique, unusual and above all authentic recipes.
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<p>If there is one thing that I have learnt, it is the more I see, the more there is to see!<br /> My name is Tracy Burrows and I am the managing editor of Out There Global, a community driven travel platform for both cost effective and luxury travel ideas around the world. From Jan 2014 – Dec 2016 I managed the LatestSightings.com blog (a United Nations World Summit Award Winner: Culture & Tourism 2016 & National Geographic partner). I was also consulting editor at MOZambique Magazine, and contributor at Sawubona. Prior to my career I obtained a tourism marketing degree, and graduated from a 2 year ‘Hospitality Management in Development Program’ in California. Following this I acquired a journalism diploma and since it’s been all about travel and writing! And my nourishment from all those who have impacted me: family; friends; and strangers alike. Thank you for joining our journey!I</p>