Kerry's Meat Pie Recipe

PASTRY

1/4 lb butter
3/4 cup flour, white
3/4 cup flour, self-raising
1 water, ice cold

FILLING

2 lb lamb or beef (pre-cooked cubes)
2 medium brown onions
1/4 cup seasoned flour (flour with basil, o, regano and pepper
1/2 lb mushrooms
6 tomatoes
1 capsicum (green pepper), sliced
1 cup bread crumbs
1/2 cup tomato sauce


Directions

MAKE PASTRY: Cut butter and flour with two knives
until mixture contains particles the size of small
peas. Sprinkle with cold water until pastry clings
together. Shape into ball and place in refrigerator
for 1/2 hour.

Roll out to cover pie dish (about 8 inch). Leave
enough pastry for a top. Pre-bake the pie shell for 10
minutes at 350 degrees F. To prevent crust walls from
collapsing, fill with dry beans for the first five
minutes.

MAKE THE FILLING: fry onions and meat, continuing
until onion is lightly browned. Add flour mix, sliced
tomatoes, sliced capsicum, tomato sauce and bread
crumbs to pan. Continue until capsicum is softened.
Add mushrooms and fry for 1 minute more.

Place the fried mix into the pre-baked pie shell,
cover with pastry lid and cook in moderate oven for 20
minutes. Serve hot .

NOTES:

* Australian baked meat pie -- This recipe is an
original creation of my wife, Kerry.

: Difficulty: moderate.
: Time: 30 minutes preparation, 30 minutes cooking
and cooling. : Precision: measure the ingredients.

: Michael Gigante
: Royal Melbourne Institute of Technology, Melbourne
Vic., Australia : seismo!munnari!cidam.oz!mg
: mg%cidam.oz@seismo.css.gov -or-
mg%cidam.oz@australia (CSNET)

: Copyright (C) 1986 USENET Community Trust

Servings: 4 servings

Categories: Australian; Meat; Pie

The History of Recipes We can track the history of meal recipes back into the far past, in fact as far into history as early Egypt, and maybe even further. In practice though, in the main part, these early recipes were just very basic pictorial instructions for food preparation. In fact, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in ancient Sumerian 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 people feel blissful. Progressing into The time of the roman empire 25BC a man called Apicius created a few documents showing how to cook the recipes enjoyed by his fellow Romans. He describes how the meals of wealthy Romans were split into appetizers, main course and dessert, a style of dining still practiced today. He also describes how the ancient cooks used a wide range of spices and herbs, including a few that will be familiar to modern cooks like basil, rue and asafoetida. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from Arab countries, including spices such as parsley and basil. The introduction of these new tastes created a torrent in publications on food, many of which are now in academic collections. For the centuries that followed, the rich families of Wesstern Europe strove to serve up the most extravagent meals, and as a consequence, chefs and their recipe collections were highly sought after. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. By the time we get to the 20th century, cooking publications are greatly in demand mostly as a result of more people being able to read, increased leisure time and being a little richer.

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