![]() Brown in small batches – don’t crowd the pot otherwise the beef will stew in its own juices and will never brown! If this happens, just take some out.īeef mince version – use recipe tweaks in the notes to give the sauce a flavour boost (because mince doesn’t brown like using cubes of beef)Ĭhunky vs beef mince – no question, chunky is superior in flavour and overall eating experience! Just can’t achieve the same sauce flavour using mince (but still so SO tasty!) I like to make the shortcrust pastry because I feel like there’s high returns for small effort (using a food processor, it’s a 5 minute job).īut I always use store bought puff pastry – I’ve made it once, and it’s probably the only time I ever will in my life! Meat Pie recipe tipsīrown the beef VERY well – this is key to ensure your filling has a rich complex flavour and is a deep dark brown colour. If you’re in the US or Canada, use refrigerated pie crusts (the rolled up type). In Australia, shortcrust pastry comes frozen in square sheets. The base of meat pies is made with shortcrust pastry and the lids are made with puff pastry. For convenience, use store bought for both if you wish. The sauce needs a flavour bump because it will be missing the flavour boost you get from browning cubes of beef – this step is key to a really great meat pie sauce! Meat Pie pastry After an old school beef mince version?įor a beef mince version, just swap the chuck beef for beef mince and read the recipe notes for how to tweak the recipe. The old school version is made with beef mince (ground beef) but the flavour of chunky beef pies is better because you can brown the pieces beautifully which forms the flavour base for the sauce. This is for a chunky meat pie – pieces of beef slow cooked until fall apart tender which makes an intensely deep, rich flavoured gravy. Here’s what goes in the meat pie filling. Then puff pastry for that classic flaky meat pie lid we love and know so well! Meat Pie Filling I use shortcrust for the base because it won’t go soggy and has the strength so you can pick the pie up with your hands. ![]() Puff pastry pie topping – the crowning glory of the Aussie meat pie experience is that flaky golden puff pastry topping! Store bought, all the way for me. Meat Pie Filling – just like making a beef stew, it’s cooked long and slow so the beef becomes ultra tender and the sauce develops incredible deep, rich flavours and Don’t have pie tins? Use large muffin tins or ramekins, or make one giant pie! I got mine from Woolies. Pie crust base – shortcrust pastry (homemade or store bought) fitted into pie tins then blind baked so they don’t go soggy once filled. Here’s an overview – and the video below is quite helpful. It’s not the fastest recipe in the world – truthfully, it’s quite fiddly – but I absolutely promise it’s worth it. Your hunt for a meat pie fix is officially over!! How to make meat pies So today’s meat pie recipe is dedicated to all Aussies living overseas. That moment is something that every (non-vegetarian) Aussie is very familiar with.Īnd it’s a moment that Aussies who have moved abroad miss so much. That moment when you bite through the buttery, flaky golden puff pastry and the molten filling comes oozing out, and you frantically fan your mouth while mumbling “hot, hot, hot!!!”, cursing yourself for not letting it cool down but on the other hand you just don’t bloody care about third degree mouth burns because the pie is SO SO SO GOOD…. It’s way better than your everyday bakery and will rival some of the best meat pie makers in town – Bourke Street Bakery included! Bonus: old school beef mince meat pie recipe included. For a Family Size Meat Pie – see here! Australian meat pie recipe!!įrom midnight post-pub feasting to footy games, quick lunches on the run to essential road trip pit stops, Aussies never need an excuse to get stuck into meat pies! The great Australian Meat Pie!! Shortcrust pastry filled with slow cooked chunky pieces of beef in a rich gravy topped with golden puff pastry, this meat pie recipe requires patience but you will be regarded as a bloody legend by everybody fortunate enough to try one!
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