The humble meat pie is an Australian national dish. Made with all manner of fillings from beef, lamb and chicken to Kangaroo, it is easy to make, it's cheap, and it tastes great either on it's own or with any number of side dish combinations. This is a large pie and will feed a family no problem. Add some side dishes to stretch it out when you have guests...it'll disappear in no time.
Ingredients - Filling
- Olive oil
- 1 kg Minced Beef
- 2 cloves of Garlic, crushed
- 1 large Onion, chopped
- 1 large Carrot, finely chopped
- 2 cups of Beef Stock
- 2 tbsp Plain Flour
- 1 tbsp fresh Thyme Leaves
- 2 tbsp Worcestershire Sauce
Method - Filling
Heat some oil in a large pot, big enough to hold all the ingredients and brown the minced beef in batches, adding more oil when needed. Set aside.
Heat some more oil and cook the onion, carrot and garlic until browned. Return the meat to the pot and add the flour. Cook stirring for about one minute to make sure you get rid of that flour taste. Remove the pot from the heat and gradually add the stock a little at a time. Start by adding just one cup of stock and then top up with the remainder until the mix is not dry and will simmer gently.
Return the pot to the heat and add the Thyme Leaves and Worcestershire Sauce bringing it to the boil. Season with salt and pepper to taste.
Reduce the heat to as low as you can get, cover and simmer for one hour. Keep checking and stirring so that it doesn't stick to the base of the pot. For the last 15 minutes or so, remove the lid and let the mixture thicken so as it is suitable for filling a pie.
Allow the mixture to cool completely.
Pastry - Ingredients
- 2 cups of Plain Flour
- 150 g cold butter, chopped
- 3 - 4 tbsp Iced Water
- 1 Egg Yolk
- 1 tbsp of Milk and 1 egg yolk whisked together to glaze the Pie.
Method - Pastry
Sift the flour into a large bowl and add the butter. Using your fingertips rub the butter into the flour until it resembles breadcrumbs.
Add the egg yolk and 2 tbsp of the iced water. Using a knife, in a cutting motion mix until it comes together in beads, adding a little more iced water if necessary.
Lightly flour the bench and tip the mixture out and gather it together to form a smooth dough.
Wrap in clingwrap and place in the fridge for half an hour minimum or until you need to roll it out to prepare the pie.
Method - Assembly
Pre heat your oven to 200C.
Divide the pastry into two pieces and roll out one of them to fit the base and up the sides of a 23 cm pie dish. Rolling the pastry between 2 sheets of baking paper I find makes it easier.
Line the dish with the pastry and fill with the cold meat filling smoothing it out evenly to the edges.
Roll out the second piece of pastry to fit the top, and using your fingers or a pastry brush, dampen the edge of the pastry with water and lay it over the top of the pie.
Use a fork to press around the edge to seal the pie and then use your knife to trim off the excess pastry. You can then use the extra pastry to make decorative shapes for the top. Just roll it out again and make whatever shapes or cut outs you like.
Cut a few slits in the top of the pie to allow the steam to escape while cooking, and then glaze the pie with the egg yolk and milk mix.
Bake the pie in the pre heated oven for 30 - 40 minutes, or until the top is golden and the middle is hot.
You can eat this just on it's own topped with tomato sauce/ketchup, or you could serve it with mashed potato and gravy on the side, or with crunchy fries and a garden salad with an ice cold beer.