Food trip 2019 has finally arrived to Australia and I decided to prepare this tasty Aussie meat pie.
Recipe idea I got from this page:
https://adorefoods.com/traditional-australian-meat-pie-recipe/
I have decided to change recipe a little as usually. I baked the pies in muffin form instead of pie forms.
Dough:
5 dl flour
250 g cold butter
1 tsp salt
2 tbsp sugar
2 eggs
Mix flour, salt and sugar. Add chopped butter and mix into the crumb. Add eggs ene by one and knead mix into the dough. Wrap to food film and place to refridgerator for at least 30 minutes.
Other ingredients:
2 tbsp olive oil
1 medium onion finely chopped
1 large carrot finely diced
400g ground beef and pork mix
1 tbsp flour
3 tbsp ketchup
1 tbsp Worcestershire sauce
250 ml beef stock
400 g puff pastry
1 large egg lightly beaten
Over medium high heat heat olive oil in a large skillet. Sauté onion and carrot, stirring for 5 minutes, until softened. Add the ground meat and cook until well browned. Sprinkle over flour, stir well and cook for another 2 minutes.
Stir in ketchup, Worcestershire sauce and beef stock. Bring to the boil, reduce heat to medium and simmer until thickened. Season with salt and pepper. Remove from heat and allow to cool completely.
Preheat oven to 200C. Lightly grease your muffin tray.
Roll out the dough to thickness 0,5 cm and cover muffin tins with dough and trim excess. Bake blind 10 minutes and more 10 minutes without covering. Divide cooled filling between pie cases.
Roll puff pastry sheets to 0,5 cm thick and cut rings with size enough to cover the muffin tins. Brush puff pastry rings with beaten egg and cover pies, pressing edges together to seal. Brush top with egg and cut slit in the centre to allow steam to escape. Place on tray and bake for 25-30 minutes until puffed and golden.
