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
Transcribed cooking instructions as a concept can be found back into ancient history, in truth as far back into history as the ancient Egyptians, and possibly even further than that. However, sadly, these old recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
As our culinary historical trip moves to more modern times we have a couple of interesting cookery books dating from the 14th Century - a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books are not about the curry that appears on menues today, but instead accounts of the types of food prepared for the upper classes. When we get to the 1900s, cooking publications were increasing in popularity mostly due to better eduction, people having more free time and having more money to spend. |
We hope you enjoy this Australian Meat Pie recipe.
