LOCATION: Recipes >> Entrée Pies >> Meatpies 06
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Meatpies 06
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Australian Meat Pie
1 oz. butter or margarine
2 sm. onion, finely chopped
2 lbs. chopped sirloin
2 Tbsp. plain flour
2 1/2 cup bouillon or stock
1 tsp. dried thyme
2 Tbsp. Worcestershire sauce
1/4 cup chopped parsley
Salt and pepper to taste
Pinch nutmeg
1 egg, beaten
Melt butter in saucepan. Add onions and fry over moderate heat
until onions soften. Add beef and fry pressing down with fork
until beef is browned. Drain, sprinkle flour over beef, stir an
continue cooking for a further 2 minutes. Remove pan from heat.
Gradually add stock. Return pan to the heat and stir constantly
until mixture boils and thickens. Add all remaining ingredients.
Cover pan and simmer over a low heat for 30 minutes. Line pie tin
with pastry. Prick the base several times with a fork. Using a
knife trim off excess pastry. Spoon filling in. Brush around edge
with beaten egg. Top with pastry pressing edges together. Cut a
hole in center of pie. Brush with remaining egg. Cook at 400
degrees for 25 minutes or until golden brown.
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