Australian Beef Pie Recipes

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.

Steps:

• Preheat oven to 400 degrees F.
• Dredge beef in flour and sear in oil in a hot pan. Add the garlic and onion and saute for 4 more minutes. Add the spices, Worcestershire and soy sauce and cook until the liquid is almost dissolved. Add the stock and cook until the meat is coated in thick gravy. Transfer to a container and cool.
• Roll 2 sheets of pastry to 1/2-inch thickness. Line 8-inch tart molds with the rolled pastry. Line the pastry with tin foil and prebake for about 8 minutes. Let cool.
• Roll out the remaining pastry sheets and cut lids for the pies. Fill baked shells with the meat mixture and cover with the cut pastry lids. Attach lids with egg wash. Brush the tops with the remaining egg wash and sprinkle with black pepper.
• Bake for 8 minutes or until golden brown.

Steps:

• Preheat the oven to 425°F.
• To prepare the filling, heat the vegetable oil in a medium skillet over medium heat. Add the chopped onions and sauté until tender, about 8 minutes. Add the ground beef to the skillet, continuously breaking up the beef with a whisk to form small pieces. Cook until the beef has completely browned and is cooked through, approximately 10 minutes.
• When the beef is browned, transfer the beef mixture to a strainer and drain the excess juices. Set the beef aside. In a small mixing bowl, combine the brown gravy mix and water, whisking them together until they are thoroughly combined, with no clumps. Transfer the beef back to the skillet. Over low heat, add the brown gravy to the beef, mixing well. Stir the shredded cheddar cheese into the skillet, distributing it evenly throughout the beef-gravy mixture. Set the beef to the side while you prepare the pie shell.
• To prepare the pie shell, divide the ball of dough in half, setting one half to the side. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 12-inch circle. Fold the circle in half, place it in a deep-dish 10-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Spread the beef evenly across the bottom of the pie shell.
• To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 12-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times. Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
• To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 375°F and continue baking for 35 to 40 minutes, or until the pie is hot in the middle (this can be determined by inserting a knife into the center of the pie). Transfer the pie plate to a wire cooling rack and allow the pie to cool for 5 to 10 minutes before serving.
• Cooked Australian Beef Pie can be stored in the refrigerator for up to 3 days. An uncooked pie can be stored in the freezer for up to 2 months. Wrap the pie tightly in plastic wrap and store it in your freezer. For best results, thaw the pie in the refrigerator before baking as instructed.

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.