Aussie Meat Pie recipe......

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Aussie Meat Pie Serves 4 You need: 1 finely chopped onion 500g minced beef 1 cup water 2 beef stock cubes ¼ cup tomato sauce 2 tsp Worcestershire sauce salt and pepper oregano and nutmeg 3tbs plain flour 1 sheet short crust pastry 1 sheet puff pastry 1 egg for glazing Method: Cook onion and meat until meat is well browned. Add ¾ cup water, stock cubes, sauces and seasoning. Bring to the boil and simmer for 15 minutes. Blend flour and remaining water, add to meat, bring to the boil and stir for 5 minutes. Cool. Line a pie plate (sprayed) with the short crust pastry. Spoon in the cooled meat mixture. Moisten edges of pastry with water. Top with puff sheet, pressing down to seal the edges, trim and glaze with egg. Bake in a very hot oven, 230 degrees for 15 minutes. Reduce heat to 190 degrees for a further 25 minutes until golden. ---------------------------------------- Another Aussie Meat Pie 1 1/2-2 kg steak, trimmed and chopped into small cubes 3 bacon rashers (optional), chopped 2 onions, peeled and chopped 2 cups water 1/2 teaspoon black pepper and teaspoon salt (to taste) 1/2 teaspoon dried thyme (optional) 1 stick celery, finely chopped (optional) 3 tablespoons plain flour 1 batch shortcrust pastry 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 1 and 1/2 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). Shortcrust Pastry 3/4 cup plain flour. 3/4 cup self raising flour. pinch of salt. 100 gm cooking margarine or butter. 3 tablespoons of cold water. 1 teaspoon of lemon juice. The above ingredients make one batch of the shortcrust pastry for the meat pies. You might need to make more than one batch to complete the small pies. Place the flours and salt into a mixing bowl, rub in the margarine or butter with your fingertips, and mix into a dough with the water and lemon juice. Turn out onto a lightly-floured surface and knead lightly with a little flour. Let it rest for about 20 minutes before rolling it out into a sheet ready for the pie crust.