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 Hello ladies and gents this is the Viking telling you that today we are talking about

Meat Pie

1980-Aussie-Meat-Pie

AUSTRALIA

The closest thing to a national dish (besides Vegemite, which is a thick food paste usually spread on toasted bread), meat pies are made with a shortcrust base and contain minced meat. Sometimes meat pies have onion, mushrooms and other ingredients inside. Whether it’s for lunch or as a snack, meat pies are quintessentially Australian – and don’t forget the tomato sauce.

Ingredients

  • 1 onion finely chopped
  • 500g beef mince
  • 1 cup water
  • 2 beef stock cubes
  • 1/4 cup tomato sauce
  • 2 tsp Worcestershire sauce
  • 1 pinch salt and pepper *to taste
  • 3 tbs plain flour
  • 1 sheet shortcrust pastry
  • 1 sheet puff pastry
  • 1 egg to glaze

Method

  1. Cook meat and onion until meat is well browned.
  2. Add ¾ cup water, stock cubes, sauces and seasonings.
  3. Bring to the boil and simmer for 15 minutes.
  4. Blend flour and the remaining water, add to meat, bring to the boil and simmer for 5 minutes. Cool.
  5. Line a pie plate with the shortcrust pastry.
  6. Spoon in the cooled meat mixture. Moisten edges of pastry with water.
  7. Top with puff pastry, pressing down to seal the edges, trim and glaze with egg.
  8. Bake at 230C for 15 minutes. Reduce heat to 190C and bake for a futher 25 minutes until golden.

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