Australian Meat Pie Recipe

Ingredients

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

 

 

Australian Meat Pie Recipe brought to you by Recipe Ideas


Categories: Dessert; Meat; Pie


The History of Recipes

It is actually possible to trace the history of written cooking instructions far back into ancient history, certainly as far back into recorded history as ancient Egypt, and quite possibly further than that. Interesting though that is, these, old records were just very simple hieroglyphic or cunieform recipes for preparing meals.

The truth of the matter is, the oldest recipe in existence, according to experts in ancient history is a series of ancient tablets in the Sumerian language which recount the preparation 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 `blissful`.

As we move into Roman times around 25BC a roman called Apicius compiled some scripts detailing recipes prepared by his fellow Romans. In his works, he describes how the roman meals were separated into appetizers, main course and dessert, a style of dining still practiced today. Aspicius also describes how the early Romans were skilled in the use of many spices and herbs, including some familiar names like bay, mint and asafoetida.

During the following few centuries, the rich and powerful families of the West competed to serve the most exotic meals, and as a consequence, the best cooks and their recipe collections increased in prestige. However, it was during the nineteenth century that fine cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, testing, and writing down recipes to allow everyone to enjoy them.

The revolution that is television gave us TV cooks and the recipe books that accompanied them.

Which brings us neatly to the present day and the internet revolution, permitting everybody to access massive numbers of recipes like the ones you can find on this site.

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We hope you enjoy this Australian Meat Pie recipe.

 


Australian Meat Pie Recipe, one of many tasty recipes brought to you by Recipes Ideas




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