Aussie Beef And Beer Pie Recipes

Steps:

• Heat oven to 160C/140C fan/gas 3. Using a flameproof casserole dish with a lid, soften onion and celery in the butter. Stir in the flour until it has disappeared, then stir in the beef and Worcestershire sauce. Crumble in stock cubes and add thyme. Pour over ale, bring to a simmer, then cover and cook in the oven for 2½ hrs. Remove lid and cook for another 30 mins - this should thicken the sauce nicely.
• Increase oven to 200C/180C fan/gas 6. For the pastry, whizz the flour, suet and 1 tsp salt in a food processor until there are no suet lumps. Keeping the motor running, dribble in 1 tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.
• Roll out half the pastry and use to line a 20-22cm pie dish. Using a slotted spoon, spoon in all of the meat, then pour over some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remaining pastry to cover the pie. Trim the edge with a small, sharp knife, then crimp or fork the edges to seal. Make a small heart from cuttings. Brush top of the pie and heart with beaten egg, then dip heart into poppy seeds and stick to top. Bake for 30-40 mins until golden brown and crisp. Reheat sauce and serve with the pie along with some mash and greens.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. (Drain and discard grease.) Add 3/4 cup water, ketchup, Worcestershire sauce, bouillon cubes, oregano, and black pepper. Bring to a boil, reduce heat, and simmer until combined, about 10 minutes.
• Mix 1/4 cup cold water and cornstarch together in a bowl to form a paste; stir into meat mixture. Cook until thickened, about 5 minutes more. Remove from heat.
• Use a 4-inch biscuit cutter to cut the pie crusts into 12 circles. Line each muffin cup with a circle, pressing into the bottom and sides. Fill each with the meat mixture. Use a 3-inch biscuit cutter to cut puff pastry dough into 12 circles. Top each filled muffin cup with with a circle and seal edges together. Brush pastry tops with beaten egg.
• Bake in the preheated oven until crusts are brown and flaky, 15 to 20 minutes. Cool in pan before removing pies, about 10 minutes.

Steps:

• Season meat with salt and pepper.
• Heat the oil in a large saucepan over medium heat.
• Add the beef and saute stirring occasionally, for 5 minutes or until golden brown.
• Add the onion, garlic and thyme and cook, stirring, for about 10 minutes or until onion is caramelize and soft (careful that the garlic doesn't burn).
• Sprinkle flour on onions, stirring well to combine.
• When flour is absorbed, stir in the tomatoes and beer.
• Cover and bring to a simmer; reduce heat to low and cook until tender, approximately 1 hour.
• Set aside for 30 minutes to cool.
• Preheat oven to 425 degrees F.
• Place a baking sheet on the middle shelf.
• Cut the pastry sheet into quarters and line 4 round 5-inch tins with the pastry, allowing the sides to overhang.
• Brush the edges with egg.
• Divide the beef mixture evenly among the pastry shells.
• Cut each puff pastry sheet in half diagonally.
• Top the pies with puff pastry and trim excess and press the edges to seal.
• Brush the pies with egg.
• Cut a small cross in the center of each pie.
• Place the pies on the baking tray and bake for 25 minutes or until golden and puffed.
• Serve with tomato sauce (ketchup).

Steps:

• Preheat oven to 200.C.
• Saute onion & bacon until onion softens & bacon is cooked, set aside.
• Add mince to pan and cook until browned, add mushrooms and cook until soft.
• Return onion & bacon to pan and add flour, cook stirring for 3 minutes.
• Add wine & beer & simmer until most of the liquid has reduced to a sauce consistency.
• Add worcestershire sauce & parsley.
• Spoon mixture into individual pie dishes, cover with pastry, (brush with egg or milk if you like) & bake about 20 mins or until pastry is well risen, golden & crisp.
• NB/ If you choose to make fully enclosed pies, pastry top & bottom, allow mixture to cool before spooning into pastry otherwise it will become soggy.