Meat Pie- Australia
This was so good. So far, this is my favorite dish. I didn’t have very high hopes for it, I had never made a pie crust before, and I hadn’t liked any of the meat pies I had tried over the years. I resolved to just make it and get it over with. But ohhhh, it was so good. Let’s make it! Well, I made it a few days ago, and it’s gone now. But you can make it!
2 cups plus 1 tablespoon all purpose flour
⅔ cup cold butter
½ cup cold water
1 teaspoon salt
8 oz Ground beef
5 cloves garlic
2 tbsps Worcestershire sauce
2 ½ cups beef broth
1 tbsp celery seed
1 tsp coriander seeds
1 ½ tsp paprika
Preheat oven to 475 F
Firstly, the crust! You can definitely use a frozen one, or your favorite pie crust recipe, but I like this one. It’s a good all purpose one! Dump the flour and salt into a large bowl,
along with the butter.
Now grab a pastry cutter if you have one, and cut it in. If you don’t it’s fine, I didn’t for the longest time. I always just used two forks, when I made things like biscuits and scones. It’ll take a few minutes, if you have any frustrations, now’s the time to get them out. Really let that butter have it! Show no mercy! The butter is asking for it! Anyways, once the butter has got what it deserves, pour in the water, 1 tablespoon at a time. Knead it,
all you need (get it? Need? Knead? Ha) is your bare hands. Once it’s all kneaded, divide it in half, flour a large cutting board, and roll it out. Get them both into circular balls of dough, lay them down, and one at a time, roll them out. The slap-roll technique is my favorite! I can never get it into a perfect circle,
so I use the method my genius of a grandfather does- I place a bowl on it and press down! However, for pie crust, I like to place the pie pan on top, and use a knife to trim the edges.
I get a perfect circle every dang time. It feels good! Grease a pie pan, lay one down,
crimp it, and set it in the oven for five minutes, just to par-bake it. I like to put a weight in the middle so it doesn’t shrink, such as dried beans in aluminum foil.
Now, ze filling!
Start by browning the beef.
Don’t add any seasonings yet, just a bit of oil or butter to help with moisture. Once it’s mostly done, remove it to a bowl and set it aside. It’s okay if it’s not all cooked, it’ll finish in the oven. I love browning ground beef. It makes me feel at peace with the world. Slice up an onion,
so that it’s slightly bigger than a dice.
Also chop up the garlic at this point!
You can add whatever other vegetables you want- carrots, potatoes, etc. Once the beef is out and the onion and garlic are all chopped, put in a little more oil/butter and add it in! Saute them until they’re golden,
and be sure to scrape up the black bits left behind by the beef. It’ll add peachy flavor! Well, not peachy as in like a peach. Peachy as in- never mind. The black bits make it taste good, okay? Good talk. Take the onion and garlic out of the pan, and pour in the broth. It’ll sizzle like mad, which is good! Add in the Worcestershire,
and a good shake of salt. Stir it around, let it come to a boil, and then add the onions and beef back in.
Let it boil again, and then pour everything, gravy and all into the crust. Carefully lay the other pastry on top,
and crimp the edges to seal it. Cut a few slits in the crust,
and bake it at 375 F for 35 minutes! Like I said, one of my favorites so far. And it’ll become one of your favorites, too!
Heres the printable recipe, with ingredients and instructions: Australia