AUSTRALIAN MEAT PIES
These terrific little meat pies are often referred to as Australia's national food. Great for munching on during sporting events, or just for a fresh new dinner idea. Cool pies well before serving, as filling will be very hot. Eat by hand or with knife and fork, as desired.
Provided by TIARE1
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 1h15m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 27.6 g, Cholesterol 38.8 mg, Fat 24.8 g, Fiber 1.7 g, Protein 10.4 g, SaturatedFat 7.1 g, Sodium 358.8 mg, Sugar 0.8 g
AUSSIE KEY LIME PIE
Aussies love meringues and these combine perfectly with an American Key Lime Pie! Am I selling ice to Eskimos here??? This lovely, creamy Key Lime Pie is adapted from a Delia Smith recipe and I've added an optional meringue topping made from the left-over egg whites. The secret to this pie's velvety texture is not to overcook it. Otherwise it's simple to make and you can, of course, omit the meringue topping if time is an issue. Another benefit of this pie is that it can be made well ahead - or even frozen - so it's a great dinner party or picnic recipe. Try it!
Provided by Kookaburra
Categories Pie
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 437.1, Fat 25.5, SaturatedFat 12.5, Cholesterol 127.5, Sodium 322.5, Carbohydrate 47.8, Fiber 0.5, Sugar 38.6, Protein 6.4
AUSSIE LIME PIE
Make and share this Aussie Lime Pie recipe from Food.com.
Provided by cookinrooky
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch glass pie pan.
- 2. In a medium bowl, mix together oats, coconut, flour, and sugar. In a separate bowl, mix together melted butter or margarine, corn syrup, and baking soda until frothy.
- 3. Add corn syrup mixture to oat mixture and stir until ingredients are thoroughly combined. Press mixture evenly into bottom and sides of pie pan.
- 4. In a medium mixing bowl, combine condensed milk, lime juice, egg yolks, and lemon rind. Beat on medium speed 1 minute. 5. Pour mixture into pie crust.
- 6. Bake in preheated oven for 20 minutes, until firm in center. Do not allow to brown on top. Chill before serving.
Nutrition Facts : Calories 446.8, Fat 20.4, SaturatedFat 12.6, Cholesterol 141.8, Sodium 325.7, Carbohydrate 60.8, Fiber 1.3, Sugar 44.1, Protein 7.7
AUSTRALIAN MEAT PIE
This is The Australian Traditional Meat pie! usually eaten for lunch for just watching the aussie rules footy. You can make 1 big meat pie or more little ones from this recipe!
Provided by elke7612
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven at 220 degrees Celsius.
- Brown meat and onion.
- Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg.
- Boil and cover for 15 minutes.
- Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix.
- Let cool.
- Grease a pie dish and line with puff pastry.
- Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on; press edges down with a fork.
- Trim edges and glaze top with milk or beaten egg.
- Bake in a very hot oven, 220 degrees Celsius for 15 minutes.
- Reduce heat to 180 degrees Celsius and bake for 25 more minutes, or until golden brown.
- Serve with veggies, fries, or salad.
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