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
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: Australian; Meat; Pie
The History of Recipes
We are able to follow the history of written recipes far back into history, in truth as far back as ancient Egypt, and potentially, even further back. Having said that, in the main part, these early records were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a number of documents which described recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, entrees and afters, something we still use today. Aspicius also recounts how the Roman chefs were skilled in the use of a good variety of aromatic flavors, including a few you will know like bay, fennel and parsley. During the following few hundred years, the powerful and rich houses tried to offer the most exotic meals, and as a consequence, the best chefs and their recipe collections became highly prized. Nevertheless, it was during the 1800s the formal cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and writing down recipes to help cooks of their time. The arrival of television gave us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Australian Meat Pie recipe.
