Australian Meat Pie Recipe

1 1/2 lb steak, minced
1 tsp soy sauce
2 beef stock cubes
1 salt and pepper
1 1/2 cup water
1 pinch nutmeg
2 tbsp flour
1/4 cup water, (extra) ----pie base-----
2 cup flour
2/3 cup water
1/2 tsp salt

BEEF DRIPPINGS PIE TOP

1 package puff pastry, (12 oz. size)
1 egg yolk
1 tsp water


Directions

Recipe by: Bob Wells #326 Making the filling:
Place meat into the pan, stir over low heat until meat is well
browned. Drain off any surplus fat. Add crumbled stock cubes, water,
salt, pepper and nutmeg, stir until boiling, reduce heat, cover,
simmer gently for 20 min, remove from heat. Combine extra water and
flour, stir until flour mixture is smooth. Add flour mixture to
meat, stir until combined. Return to heat, stir until meat boils and
thickens. Add soy sauce (to give brown colour), stir until combined.
Simmer, uncovered, 5 to 10 min; remove from heat allow to become cold.

Making the pie base: Sift flour and salt into basin. Place water and
dripping into saucepan, stir until dripping melts; remove from heat.
Make a well in centre of dry ingredients, add liquid, stir until
combined. (2a. If you're in a hurry, just use premade (bought)
pastry. It works ok, too. -JN)

Turn out onto lightly floured surface, knead lightly. Roll out pastry
to line eight greased pie tins. [We use "real" aluminium 6 or 8 in
pie casings - JN] Cut excess pastry around sides of pie plates using
a sharp knife. Fill centres with cold meat filing.

Pie crust: Roll out puff pastry on lightly floured surface, cut out
rounds for top of pies, use a saucer as a guide. Wet edges of base
pastry, and gently press tops into place, trim around edges with a
sharp knife. Brush tops with combined egg-yolk and water.

Cooking: Bake in hot oven 5 minutes or until golden brown, reduce
heat to moderate, cook further 10 min.

Reference: Australian Women's Weekly Home Library: Cooking Class
Cookbook, p70. (reproduced without permission).

Servings: 1 servings

Categories: Dessert; Meat; Pie

The History of Recipes Transcribed cooking instructions as an idea can be observed way back into ancient history, in fact as far as the early Egyptians, and maybe even further. In practice though, in the main part, these old records were just basic pictorial instructions for preparing food. Fascinatingly, the most ancient recipe in existence, according to academics are some clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Moving our culinary historical trip onwards, we have two books dating from the 1300s - a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the curry that appears on menues today, but rather descriptions of the types of meals prepared for the nobility of that period. Over the following few centuries, the wealthy families of Europe strove to lay on the best banquets, and as a consequence, chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and recording the recipes of their peers. When we get to the 1900s, recipe books were starting to become popular due to more people being able to read, increased leisure time and having more disposable income.

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