WM-Action: Australien – Aussie Meat Pie

Being the only Australian for miles (just kidding we’re everywhere), I have found myself fielding the same question a lot these last couple of weeks: No, I have absolutely no idea how Australia managed to squeeze into the World Cup! But considering our impressive soccer history and the group that we are in, I’m expecting a lot of „Geplänkel“ from you Germans later this month. To make myself feel better I thought I’d do something we are really good at, and make some meat pies. Now, I made both the traditional beef meat pie and another personal favourite of mine – The Spud Deluxe. I’ve labelled all the ingredients and methods for each so you can chose to make either or both.

Aussie Meat Pie

Meat Pie

 Ingredients

  • ~ 700g Beef mince meat (you could also use the „gemischt“ variety if you like)
  • 1 sheet puff pasty
  • 1 sheet of shortcrust pastry
  • 1 large onion
  • 1 egg
  • 1 tablespoon cornflour
  • ¾ cup beef stock
  • ½ cup tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon barbeque sauce
  • 1 teaspoon of Vegemite – I know its pretty hard to find in Germany so you can use some Soy Sauce instead
  • Olive oil

 Ingredients for the spud deluxe

  • 4-5 potatoes
  • 100g bacon
  • A couple of slices of cheese (whichever variety you prefer)

Preparation

First thing is first, heat a saucepan big enough to fit all the meat in over a medium-high heat. Add some olive oil and throw in the cut up onion. Cook until the onion becomes soft. Then place all the meat in the pan, season with a little bit of salt and pepper and cook until the meat is beginning to brown. Usually 5-10 minutes depending on how much meat you use, or in our case how shit your stove is. While the meat is cooking, put the cornflour in a bowl together with about 2 teaspoons of the beef stock. Stir well until you form a paste and then add the rest of the beef stock. When your beef is nice and golden brown pour in the beef stock and all the outher sauces. Stir well, reduce the heat and simmer for 5-10 minutes or until the mixture thickens. Then take the pan off the heat and allow to cool.

Meat Pies just before i threw them in the oven

Meat Pies just before i threw them in the oven

While the meat is cooling, pre-heat the owen to 200ᵒC and grease the inside of your baking tray. I used a cupcake tray (because I made two types of pies) but you can use a pie pan or just a big simple baking tray if you like. Use the shortcrust pastry to line the bottom and sides of your tray. Then, grab your meat mixture and simply pour it into your pan and cover it with the puff pastry over the top.

Spud Deluxe Receipe

Almost identical as the beef recipe, the main difference is that you need to peel the potatoes and put them on the boil before you begin cooking the meat. Once the potatoes are cooked, add a little bit of milk and butter to make potato mash. Then cook the bacon. Once the beef and bacon are done, fill your cupcakes/pans half way with the meat. Then put in some cheese and the bacon and finally fill with the potato mash. Cover with the puff pastry.

coverd Meat Pies

coverd Meat Pies

 

Beat the egg in a bowl and brush over the top of the pie/s to give it a nice golden colour and pop it in the oven for about 20 minutes or until golden. Best enjoyed with more tomato sauce over the top and a cold German beer.

Take it easy, Bob

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