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LOCATION: Recipes >> Entrée Pies >> Meatpies 19

Print this Recipe    Meatpies 19

This recipe makes 8 individual pies.

750g (1 1/2lb.) minced steak
2 beef stock cubes
2 cups water
pinch nutmeg
2 tablespoons plain flour
1 3/4 cups water, extra
1 teaspoon soy sauce

2 cups plain flour
1/2 teaspoon salt
2/3 cup water
60g (2oz) beef dripping

375g (12oz) packaged puff pastry
1 egg yolk
1 teaspoon water

Place meat into pan, stir over low heat until meat is well browned.
Drain off any surplus fat. Add crumbled stock cubes, water, salt,
pepper and nutmeg, stir until boiling, reduce heat, cover, simmer
gently 20 minutes, remove from heat.

Combine extra water and flour, stir until flour mixture is smooth.
Add flour mixture to meat, stir until combined. Return to heat,
stir until meat boils and thickens. Add soy sauce (to give brown
colour), stir until combined. Simmer, uncovered 5 to 10 minutes;
remove from heat, allow to become cold.

Sift flour and salt into basin. Place water and dripping into
saucepan, stir until dripping melts; remove from heat. Make a
well in centre of dry ingredients, add liquid, stir until combined.
Turn out onto lightly floured surface, knead lightly. Roll out
pastry to line 8 greased pie tins. Cut excess pastry around sides
of dishes using a sharp knife; slant knife, while cutting pastry.
Fill centres with cold meat filling. Roll out puff pastry on
lightly floured surface, cut out rounds for top of pies; use saucer
as guide. Wet edges of base pastry, and gently press tops into
place, trim around edges with sharp knife. Pierce centre with
pointed knife. Brush tops with combined egg-yolk and water. Bake
in hot oven 5 minutes or until golden brown, reduce heat to moderate,
cook further 10 minutes.


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