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
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
We can track the history of meal recipes back into history, in fact as far into history as the Egypt of the Pharoahs, and maybe further still. Having said that, generally, these old records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe in existence, according to historians are a few tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Progressing into The time of the roman empire 25BC a man called Apicius compiled a few scripts showing how to cook the recipes cooked by wealthy Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, main course and dessert, a very modern way of dining. Aspicius also tells us how the chefs of Roman times made use of a good variety of spices and herbs, including some that we all recognise like thyme, fennel and parsley. For the centuries that followed, the wealthy families of Wesstern Europe strove to serve up the most extravagent banquests, and as a consequence, the best cooks and their recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe books really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down recipes to allow everyone to enjoy them. By the time we get to the 20th century, recipe publications are greatly in demand as a result of more people being able to read, people having more leisure time and having more money. The introduction of the TV brought us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Australian Meat Pie recipe.
