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LOCATION: Recipes >> Entrée Pies >> Meatpies 28

Print this Recipe    Meatpies 28

Aussie Meat Pie

1 onion finely chopped
500 g lean minced beef
1 cup water
2 beef stock cubes, crumbled
1/4 cup tomato sauce
2 teaspoons Worcestershire sauce
pepper to taste
1/2 teaspoon ground oregano
1 pinch nutmeg
3 tablespoons plain flour
1 sheet ready rolled shortcrust pastry thawed
1 sheet ready rolled puff pastry thawed
1 beaten egg for glazing.

Cook onion and meat until well browned. Add 3/4 cup of water, stock,
cubes, sauces and seasoning. Bring to the boil, cover and simmer
for 15 minutes. Blend flour with remaining water to make a smooth
paste.

Add to the meat and bring to the boil, stirring continuously. Boil
for 5 minutes, then leave to cool. Line a lightly greased pie
plate or individual dishes with the shortcrust pastry. Spoon in
the cooked meat filling. Moisten the edges of pastry base with
water.

Top with puff pastry, then press down gently to seal the edges,
and trim and score the edges. Glaze and bake in a hot oven for 15
minutes, then reduce to moderately hot and cook for a further 25
minutes or until pastry is golden.

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