#Yummy #Aussie #Meat #Pie #recipe
Your family's favorite food and drink !
Aussie Meat Pie recipe
Prep: 40 mins Cook: 3 hrs 40 minsFilling cooling: 4 hrs Total: 4 hrs 20 mins Mains Australian
Recipe video above. The great Australian meat pie - made at home! Buttery shortcrust base filled with slow cooked fall apart chunky beef smothered in a rich gravy, topped with puff pastry. Legendary! {See notes for beef mince version}
Ingredients
PIE BASE - CHOOSE ONE (NOTE 1):
1 1/2 batches homemade shortcrust pastry
3 frozen shortcrust pastry sheets, thawed (300g/10oz)
2 refrigerated pie crusts (US/Can)
PIE LID:
3 frozen puff pastry sheets, just thawed (300g/10oz) (Note 2)
1 egg , lightly whisked
FILLING:
1.25 kg / 2.5lb beef chuck , 2.5cm/1" cubes (Note 3)
1/2 tsp each salt & pepper
2 - 3 tbsp olive oil
1 onion , diced
4 garlic cloves , minced
5 tbsp flour , plain/all purpose
1 1/4 cups (315 ml) beef stock, low sodium (Note 4)
3 cups (750 ml) red wine , dry full bodied (Note 5)
2 tbsp tomato paste
1 tsp Worcestershire sauce
2 tsp black pepper , coarsely ground
2 bay leaves
Instructions
FILLING:
1.Sprinkle beef with 1/2 tsp salt and pepper.
2.Heat 1 tbsp oil in a large heavy based pot over high heat. Add 1/3 of the beef and brown aggressively all over, then remove. Repeat with remaining beef, adding more oil if needed.
3...........................
4...........................
Get Full ==> Recipe
Aussie Meat Pie recipe
Prep: 40 mins Cook: 3 hrs 40 minsFilling cooling: 4 hrs Total: 4 hrs 20 mins Mains Australian
Recipe video above. The great Australian meat pie - made at home! Buttery shortcrust base filled with slow cooked fall apart chunky beef smothered in a rich gravy, topped with puff pastry. Legendary! {See notes for beef mince version}
Ingredients
PIE BASE - CHOOSE ONE (NOTE 1):
1 1/2 batches homemade shortcrust pastry
3 frozen shortcrust pastry sheets, thawed (300g/10oz)
2 refrigerated pie crusts (US/Can)
PIE LID:
3 frozen puff pastry sheets, just thawed (300g/10oz) (Note 2)
1 egg , lightly whisked
FILLING:
1.25 kg / 2.5lb beef chuck , 2.5cm/1" cubes (Note 3)
1/2 tsp each salt & pepper
2 - 3 tbsp olive oil
1 onion , diced
4 garlic cloves , minced
5 tbsp flour , plain/all purpose
1 1/4 cups (315 ml) beef stock, low sodium (Note 4)
3 cups (750 ml) red wine , dry full bodied (Note 5)
2 tbsp tomato paste
1 tsp Worcestershire sauce
2 tsp black pepper , coarsely ground
2 bay leaves
Instructions
FILLING:
1.Sprinkle beef with 1/2 tsp salt and pepper.
2.Heat 1 tbsp oil in a large heavy based pot over high heat. Add 1/3 of the beef and brown aggressively all over, then remove. Repeat with remaining beef, adding more oil if needed.
3...........................
4...........................
Get Full ==> Recipe
