Aussie Bushmans Pie Recipes

Steps:

• Toss steak in combined flour, stock powder & pepper.
• Heat oil in frypan, cook steak and onions until browned.
• Add remaining ingredients and simmer for approx 10 mins or until tender.
• Set aside to cool.
• To make pies follow pie maker instructions, If you don't have instructions I have listed below what I do.
• Pre heat Pie Maker.
• I use shortcrust for the base of the pie and Flaky pastry for the top.
• When pie maker is up to temperature, place shortcrust pastry in the pie mould.
• Place a 1/3 of a cup of filling in the mould.
• Top with puff pastry.
• Cook for 6-10 mins or until pastry is golden brown. Cooking time can vary with different piemakes.

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:

• If not using a prepared crust: Preheat oven to 180C (350F).
• Process biscuits in a food processor then add melted butter.
• Pulse several times until butter is well mixed with biscuit crumbs. (Alternatively, place biscuits into a plastic bag and crush with a rolling pin. Tip biscuit crumbs into a mixing bowl, then stir in melted butter.)
• Place a loose based 23cm (9") flan dish on an oven tray.
• Tip crumb mixture into the flan tin.
• Using your hands, press crumbs firmly into the base and sides of the tin.
• Place flan tin (on its oven tray) onto the centre shelf of the oven and cook for 10-12 minutes until the crust is golden brown.
• Meanwhile, in a small mixing bowl and using an electric mixer, beat together the egg yolks and the lime zest until the yolks thicken and the beaters leave a 'trail' in the mixture (about 2 minutes).
• Now add the condensed milk.
• Beat until mixture thickens and beaters leave a 'trail' in the mixture (about 4-5 minutes).
• Add the lime juice and mix briefly to combine.
• When the crust is ready, remove it from the oven and pour in the filling.
• Reduce the oven temperature slightly to about 170C (325F).
• Place the pie on the centre shelf of the oven and cook for 10-15 minutes being careful not to overcook it.
• Remove pie (on its tray) from oven when the centre is JUST set.(This gives a smoother textured pie.)
• Allow the pie to cool, then cover and chill in the refrigerator. (Note: If topping with meringue, simply cover the pie with plastic wrap and place in the refrigerator to chill. However, the plastic wrap tends to stick and ruin the smooth surface so, if not hiding this with a topping, cover it with an upturned dinner plate.)
• Meringue Topping (optional): Reset (or preheat) oven to 150C (300F).
• Grease two baking sheets/oven trays/cookie trays.
• In a small mixing bowl beat egg whites until soft peaks form (make sure your beaters are scrupulously clean and dry).
• Gradually add sugar, beating between each addition.
• Beat until mixture is thick and glossy.
• Spoon mixture into a piping bag fitted with a medium sized fluted piping tube.
• Pipe small meringues, about 5cm (2") high onto greased trays.(Alternatively, drop spoonfuls of the mixture onto the trays).
• Place trays on centre shelves of oven and immediately reduce temperature to 140C (275F).
• Cook for one hour (1 1/4 hours if you prefer a completely dry center), but do not remove meringues from oven.
• Turn off heat and leave overnight (or at least until the oven is completely cool).
• If not serving the pie immediately, store meringues at room temperature in an airtight jar or tin. They will keep well for several days.
• When ready to serve the pie, spread a thin layer of whipped cream over the top and decorate with meringues.
• (Serve extra meringues separately or store for later use).