Meat pie is considered the Australian national dish. Aussie meat pie is a cultural fast food that’s a meal in a handful. The individual pies are filled with ground chuck and a tomato-based onion gravy. For variety, optional additions to the recipe include items such as cheddar cheese and bacon; there are also vegetarian-friendly recipes. This English transplant is now becoming an international favorite, with several meat pie shops now open in the United States.
- 900 gm cooked Basic mince
- 2 tbsp corn flour
- 1/2 cup beef stock
- 110 gm tomato sauce
- 2 tbsp Worcestershire sauce (make sure it has no anchovies or it can’t be served with meat)
- 2 tbsp barbecue sauce
- 1/2 cup flat-leaf parsley leaves, roughly chopped
- 2 sheets frozen ready-rolled large size short crust pastry, thawed
- 2 sheets frozen ready-rolled large size puff pastry, thawed
- 1 egg, beaten
- Place mince into a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until warm.
- Combine corn flour and 2 tablespoons of stock to form a paste. Stir in remaining stock. Add to mince with sauces and parsley. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Refrigerate until cold.
- Place a baking tray into oven. Preheat oven and tray to 220°C. Grease 8 x 8cm (base) pie pans. Cut short crust pastry into quarters. Use to line pie pans. Use 1/2 cup mince mixture to fill each pie. Brush pastry edges with water. Cut puff pastry into quarters. Place over mince. Press to seal. Trim all edges. Brush with egg. Sprinkle with sea salt flakes and pepper.
- Place pies onto hot tray. Bake for 20 to 25 minutes or until golden. Serve.