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Australian Meat Pie
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Rating: 4.0/5 (67 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: Australian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 1235
% Daily Value**
Total Fat 70g
Saturated Fat 18g
Unsaturated Fat 21g
Cholesterol 184mg
Sodium 1347mg
Total Carbohydrate 89g
Dietary Fiber 3g
Sugars 1g
Protein 58g
Vitamin A  2%Vitamin C  0%
Calcium  5%Iron  44%
Potassium  18%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Australian Meat Pie

Recipe Tags: Meat Recipes

Date Added: July 19, 2017
From my college semester abroad I became very fond of meat pies.


1 1/2 lb Steak minced
1 teaspoon Soy Sauce
2 Bouillon Cubes Beef
1 1/2 cup Water
1 Nutmeg pinch
1 cup Water
2 cup Flour
1/2 teaspoon Salt
2 oz Beef Drippings
12 oz Puff Pastry
1 Egg yolk
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1. Making the filling: Place meat into the pan, stir over low heat until meat is well browned.

2. Drain off any surplus fat.

3. Add crumbled stock cubes, water, salt, pepper and nutmeg, stir until boiling, reduce heat, cover, simmer gently for 20 min, and remove from heat.

4. Combine extra water and flour; stir until flour mixture is smooth. Add flour mixture to meat, stir until combined.

5. Return to heat, stir until meat boils and thickens.

6. Add soy sauce (to give brown color), stir until combined. Simmer, uncovered, 5 to 10 min; remove from heat allow to become cold.

7. Making the pie base: Sift flour and salt into basin. Place water and dripping into saucepan, stir until dripping melts; remove from heat.

8. Make a well in center of dry ingredients, add liquid, and stir until combined.

9. Turn out onto lightly floured surface, knead lightly. Roll out pastry to line eight greased pie tins.

10. Cut excess pastry around sides of pie plates using a sharp knife. Fill centers with cold meat filing.

11. Pie crust: Roll out puff pastry on lightly floured surface, cut out rounds for top of pies, use a saucer as a guide.

12. Wet edges of base pastry, and gently press tops into place, trim around edges with a sharp knife. Brush tops with combined egg-yolk and water.

13. Cooking: Bake in hot oven 5 minutes or until golden brown, reduce heat to moderate, cook further 10 min.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Soy, Gluten, MSG, Beef allergies.
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