Meat pie is considered a national dish in Australia and New Zealand. It is a famous snack that everyone enjoys. If the Americans eat hotdogs while watching games in stadiums, Aussies enjoy their meat pies.
1 tablespoon olive oil
1 large brown onion, finely chopped
500g beef chuck, minced
1 tablespoon corn flour
3/4 cup beef stock
3/4 cup tomato sauce
2 tablespoons Worcestershire sauce
1 tablespoon barbecue sauce
1 teaspoon Vegemite (optional)
1 tablespoon celery seed
Salt and pepper
4 sheets puff pastry
1 egg, beaten
Preheat the oven to 400 (F) degrees.
Dissolve the corn flour in a tablespoon of stock until it forms a thick paste. Â Combine it with the remaining stock, vegemite, tomato sauce, Worcestershire sauce, barbecue sauce and celery seeds; mix well.
In a pan, heat the olive oil under medium low heat. Saute the garlic and onions for two minutes before adding the beef. Fry it for 10 minutes or until it is brown. Pour in the stock mixture and let it boil. Season it with salt and pepper. After, reduce the heat to low and let it simmer for 10 minutes or until the sauce thickens. Transfer it to a container and let the filling cool.
With a rolling pin, roll out 2 sheets of pastry until it is 1/2 inch thick. Prepare palm sized tart molds. You can use bigger ones if you wish. Line the molds with the pastry and then line the pastry with foil. Prebake it for 8-10 minutes and let it cool.
Roll out the remaining pastry and cut out lids for the pies. Put generous amounts of filling in the prebaked crusts. Cover with the cut out pastry lids and seal it with the egg wash. Brush the lids with the remaining egg wash. Bake it for 8-10 minutes or until the pies are golden brown.
Let the pies cool for 5 minutes before serving.
Photo Courtesy Of: dave.palmater