Aussie Meat Pie

Meat Pie with ketchup

I have been craving an Australian Meat Pie every cold winter since I've been in the U.S. Now that I have confidence in making pie I thought it was high time to find a recipe. This is an easy recipe because it is a skillet meal placed in premade dough crusts (shortcrust and phyllo). You could also do what I did and use your usual flaky pie crust for the base and top of the pie.
This is a departure from my usual post as it is a savory recipe, but that's how much I wanted to share it.

Aussie Meat Pie

Ingredients

1 tablespoon olive oil
1 large brown onion, finely chopped
1lb (500g) lean ground beef
1 tablespoon corn starch
3/4 cup beef stock
3/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon barbecue sauce
1 teaspoon Vegemite
2 sheets frozen, ready-rolled shortcrust pastry, thawed
2 sheets frozen puff pastry, thawed
1 egg, beaten

Pinch pepper

Instructions

1. Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add beef. Cook for 4 minutes, stirring with a wooden spoon, or until browned.
2. Mix corn starch and 1 tablespoon of stock to form a paste. Add remaining stock. Add stock, sauces and Vegemite to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool.
3. Preheat oven to 425°F (220°C). Place a baking tray into oven. Grease four 3" (8cm) base measurement pie pans or eight for jumbo muffins.
4. Cut 4 x 15cm circles from shortcrust pastry. Use to line bases and sides of pans. Spoon in beef filling. Brush rims with water. Cut appropriately sized circles from puff pastry using a cup as a guide. Place over meat. Press to seal. Trim. Brush with egg. Season with pepper.
5. Place pies onto hot tray. Bake for 20 to 25 minutes or until golden. Serve.

Tips

• I halved this recipe and it yielded four pies made in a jumbo muffin pan.
• Dark nonstick pans needn't be greased in this case.
• If some of the cups of a muffin pan are empty, fill with water for even heat distribution to the food.
• Serve with ketchup.

Original Source: Taste.com.au