Aussie Meat Pie
1 onion finely chopped
500g beef mince
1 cup water[b](250 ml)[/b]
2 beef stock cubes
1/4 cup, 60 ml, tomato sauce - [b]Ketchup[/b]
2 tsp Worcestershire sauce
1 pinch salt and pepper to taste
3 tbs plain flour
1 sheet shortcrust pastry
1 sheet puff pastry
1 egg to glaze
Cook meat and onion in frypan until meat is well browned.
Add [b]180 ml[/b] water, stock cubes, sauces and seasonings.
Bring to the boil and simmer for 15 minutes.
Blend flour and the [b]remaining[/b] water, add to meat, bring to the boil and simmer for 5 minutes. Cool.
Line a 20 cm, 8" pie plate with the shortcrust pastry.
Spoon in the cooled meat mixture. Moisten edges of pastry with water.
Top with puff pastry, pressing down to seal the edges, trim and glaze with egg.
Bake at 230 C, 450 F, for 15 minutes. Reduce heat to 190 C, 375 F, and bake for a further 25 minutes until golden.
Serve with Tomato Sauce, [b]Ketchup[/b]😁
500g beef mince
1 cup water[b](250 ml)[/b]
2 beef stock cubes
1/4 cup, 60 ml, tomato sauce - [b]Ketchup[/b]
2 tsp Worcestershire sauce
1 pinch salt and pepper to taste
3 tbs plain flour
1 sheet shortcrust pastry
1 sheet puff pastry
1 egg to glaze
Cook meat and onion in frypan until meat is well browned.
Add [b]180 ml[/b] water, stock cubes, sauces and seasonings.
Bring to the boil and simmer for 15 minutes.
Blend flour and the [b]remaining[/b] water, add to meat, bring to the boil and simmer for 5 minutes. Cool.
Line a 20 cm, 8" pie plate with the shortcrust pastry.
Spoon in the cooled meat mixture. Moisten edges of pastry with water.
Top with puff pastry, pressing down to seal the edges, trim and glaze with egg.
Bake at 230 C, 450 F, for 15 minutes. Reduce heat to 190 C, 375 F, and bake for a further 25 minutes until golden.
Serve with Tomato Sauce, [b]Ketchup[/b]😁
