Sunday, 22 July 2012

Aussie Meat Pie

Great to have an Aussie meat pie (large version) with your own home-made puff pastry and mushy peas...


- 500g of beef (I use a combination of beef mince and chilled beef cut into small pieces)
- 1 tbls oil
- 1 large onion diced
- 2 cups of button mushrooms sliced small
- 1 tbls BBQ sauce
- 2 tbls Worcestershire sauce
- 3 tbls Tomato sauce
- 1 tbls basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup of beef stock (with 2 stock cubes)
- 3 small sweet potatoes peeled and cut in half
- 1/2 cup of grated mozzarella cheese
- 2 sheets of puff pastry
- 1 egg yolk beaten with 1 tbls milk for an egg wash

For the mushy peas
- 1 can processed peas
- 1 tbls butter
- 1/2 teaspoon salt
- 2 tbls cream


Fantastic aroma from the beef
Heat the oil in a medium saucepan and add the onions cooking till translucent then the mushrooms and cook for a while on medium heat.  Then add the meat and brown.  Add the rest of the sauces and spices, cover and let simmer for an hour or so. 

Separately boil the potatoes for 25-30 minutes and when a knife can cut them easily, cut into small cubes and add to the meat mixture.  Allow to cook together with the beef for a while then remove from the heat and let it cool completely (30-40 minutes).

Pre-heat the oven to 210C, for fan-forced maybe a little less hot - you can see that my pie is a little burnt in places.  Maybe 200 or 190C is enough.

Roll the pastry onto the pin to transfer to the dish

Grease a 9" pie dish and roll out a sheet of puff pastry to line the bottom of the dish.  Add the meat filling, top with grated cheese and cover with another shet of patry.  Trim or fold the edges, push the side diwn with the back of a fork, cut 2 slits in the middle of the pie with a sharp knife and then top with the egg wash.

Put the pie in the oven for 35 minutes, checking occasionally to see that it's not burning on top.

With 5 minutes left to cook, add the butter to a small saucepan and melt, add the peas and the salt and then mash the pease and cook for a few minutes on medium heat to make the peas mushy.  Add the cream and drop the heat.  Stir it up and serve with a slice of that fantastic meat pie.


Pie ready to go into the oven

Pie ready to be topped


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