Inherited from the British meat pie tradition, the meat pie became an Australian culinary symbol in the 20th century, today being a national street food associated with sporting events.
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Australian Meat Pie
Traditional Australian meat pie with puff pastry, complete step-by-step recipe.
- Australia
- MAIN COURSES
- medium
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 18 g
- Carbohydrates 32 g
- Fat 26 g
Story behind the dish
Preparation
Australian Meat Pie is an Australian preparation with medium difficulty. Reserve about 80 minutes in total (30 for mise en place and preparation, 50 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of minced beef.
- Have ready: 1 onion.
- Have ready: 2 tablespoons of tomato paste.
- Have ready: 250 ml of meat broth.
- Have ready: 1 tablespoon Worcestershire sauce.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Sauté the chopped onion until translucent
Sauté the chopped onion until translucent, add the minced meat and brown well. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Add the tomato paste and Worcestershire sauce.
Add the tomato paste and Worcestershire sauce, cook for 2 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour the broth
Pour in the broth, bring to a boil and simmer for 20 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Dissolve the cornstarch in a little cold water and add it to thicken…
Dissolve the cornstarch in a little cold water and add it to thicken the filling, cook for 5 more minutes, let cool. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Line individual molds with shortcrust pastry
Line individual molds with shortcrust pastry, fill with the cold meat mixture and cover with a puff pastry lid, sealing the edges. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Paint with beaten egg
Paint with beaten egg, make a small cut in the center and bake at 200°C for 25-30 minutes until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Chef's tips
- Let the filling cool completely before filling the tartlets or the pastry will soften.
- Combining shortcrust pastry on the base and puff pastry on the top is the classic Australian technique to achieve both textures.
Variations
- Meat pie with peas added to the filling
- Version with cheddar cheese in the filling
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