All Things Australian-Part 4: How To make a Singular Australian Meat Pie
Rate My Great Australian Singular Pie
The Australian Meat Pie
The History Of The Australian Meat Pie
The Australian meat pie has been part of Australian culture for generations. The meat pie is consumed at all major sporting events, birthday parties and even weddings and engagements. Although the pie has become known as part of the Australian way of life, it was originally introduced to Australia by the settlers from England and Ireland but it has since developed into a style of it's own.
Although today we tend to use a higher quality meat within our pies, historically the best meat available was mutton and this was combined inside the pie pastry with whatever vegetables were available.
Today the pie is eaten as a fast food item and it is even produced in mini versions, for those who like to eat a little less at a party.
The Australian pie is so deeply integrated in to Adelaide culture, that in the 60's the Pie Cart started up in Adelaide. The Pie Cart was so loved by the Adelaide people, that when it was shut down for a time late in 2007, the people protested and 13 months later it was able to return.
We love our meat pies
If you decide to make a singular meat pie please let me know or if there are any other comments you would like say, please place a comment in the comment box - I would love to hear from you :)
Preparation And Cooking Time
|Serving size: 1 singular pie 23 cm|
|Calories from Fat||1197|
|% Daily Value *|
|Fat 133 g||205%|
|Saturated fat 46 g||230%|
|Unsaturated fat 26 g|
|Carbohydrates 26 g||9%|
|Sugar 188 g|
|Fiber 19 g||76%|
|Protein 23 g||46%|
|Cholesterol 0 mg|
|Sodium 3200 mg||133%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Metric Conversion Calculator
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Gather Your Ingredients
- 500g Mince Meat or Other Meat (Rump or Blade) Your Personal Choice, If using other meat - Chop to personal preference size ( for a chunky pie, larger pieces)
- 1 Tablespoon Margarine or Butter
- 1/2 Cup Diced Mushrooms, Optional based on personal preference
- 1 Large Diced Carrot
- 1 Large Diced Brown Onion, A red onion is fine as well
- 6 Leaves Finely Chopped Thyme
- 2 Tablespoons Tomato Paste
- 3 Tablespoons Plain Flour
- 1 1/2 Finely Chopped Garlic Cloves, Crushing is also fine
- 2 Tablespoons Worcestershire Sauce
- 500 ml Beef Stock
- 1 Tablespoon Rich Gravy Powder, mixed with 1/4 cup of water during the cooking procedure
- 1/4 Cup Peas, Canned, Frozen or Fresh is fine
- 1 Egg, Beat Lightly
- 1/2 Teaspoon Salt, We don't need much, the Worcestershire sauce will give us our salt content.
- 1/2 Tablespoon Fine Black Pepper
- 1 Box Puff Pastry
- 6 Individual (Single Serve) Pie Tins, These can be disposable or ceramic dishes ( your preference)
How To Saute Vegetables
Let's Get Started
- Pre-heat your oven to 180 degrees Celsius. Cook your meat in a pan and then set aside for later. Do not over cook as your pies must go in the oven.
- Use the juices from your meat to assist with cooking your vegetables over a medium heat. In this we place our garlic, onion and carrot, along with our butter and saute until all the vegetables are soft.
- At this point you can add the mushrooms, if you have chosen to add them. We now evenly spread our plain flour over the vegetables and stir until mixed through.
- Now we can add our beef stock and stir this into our vegetable and flour mixture until any flour lumps break down into the stock. Now add the gravy mix (while adding the water slowly) stirring continuously.
- Now we can add our beef, peas, Worcestershire sauce, pepper, salt, thyme and tomato paste. Stirring all ingredients continuously as we add each ingredient.
- Now we set our combined ingredients to simmer slowly, whilst continuing to stir. If the mixture becomes to thick as it simmers, we may need to add a dash more water. The mixture needs to simmer until it has a thick consistency but not too thick.
- When you feel the right thickness has been reached, put the mixture to one side and allow it to cool down. This may take up to 45 minutes.
- Now we add the puff pastry in to our greased pie tins. Place a circle of pastry in the base of each tin, if the pastry hangs over the side - it is perfect. Add your mixture to each tin until it almost reaches the top edge. Then add another circle of pastry on top of each tin, the top pastry should sit on top of the bottom pastry edge. Trim both top and bottom layers of pastry, so that they sit together just on the edge of the tin. Use your fingers to pinch the two pastry sheets together or use a fork to push them together and this can also create a nice design, this will form your pie crust edge. Carefully slice the first initial of your name in to the middle of the pastry - this will stop the pie from exploding by allowing the air to escape.
- Once you have finished designing your pies, lightly brush them with the egg mixture. This will give your pies a beautiful golden glow. Cook for between 25-35 minutes or until golden brown.