Difference between revisions of "Meat Pie"
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* 1 batch [[shortcrust pastry]] | * 1 batch [[shortcrust pastry]] | ||
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# Fry the [[bacon]] and [[onion]] over a low heat until the [[onion]] is soft. | # Fry the [[bacon]] and [[onion]] over a low heat until the [[onion]] is soft. | ||
# Add the chopped [[steak]]. | # Add the chopped [[steak]]. | ||
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[[Category:Australian Meat Dishes]] | [[Category:Australian Meat Dishes]] | ||
[[Category:Savory pie Recipes]] | [[Category:Savory pie Recipes]] | ||
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[[Category:Beef steak Recipes]] | [[Category:Beef steak Recipes]] | ||
[[Category:Beef chuck and blade Recipes]] | [[Category:Beef chuck and blade Recipes]] | ||
Latest revision as of 16:35, 15 July 2012
Ingredients
- 1½ – 2 kg chuck steak, trimmed and chopped into small cubes
- 3 bacon rashers (optional), chopped
- 2 onions, peeled and chopped
- 2 cups water
- ½ teaspoon black pepper
- ½ – 1 teaspoon salt
- ½ teaspoon dried thyme (optional)
- 1 stick celery, finely chopped (optional)
- 3 tablespoons plain flour
- 1 batch shortcrust pastry
Procedures
- Fry the bacon and onion over a low heat until the onion is soft.
- Add the chopped steak.
- Pour in the water and season with the salt, pepper, and thyme.
- Then add the celery.
- Cover and simmer for about 1½ hours.
- Mix the flour with a little water to a smooth, runny mixture (roux), then stir this into the meat mixture.
- Stir until the mixture thickens.
- Pour into a deep pie dish.
- If you are making small pies, then line small pie dishes with the pastry and fill them with the meat mixture.
- Wet the rim of the pie with milk or beaten egg.
- Place a layer of pastry on top of the pie to form a lid.
- Trim the lid to the shape and size of the pie dish.
- Press the edges together with a fork to seal.
- Make some steam holes in the top and glaze with beaten egg or milk.
- Bake in a hot oven for 30 – 40 minutes (maybe less for the smaller ones).
