Directions: |
Directions:Fry the onion in the lard, when soft add hamburger (called mince in Australia) meat. Stir until brown, add sauce and stock cube. Add water and spice then simmer for twenty minutes. Stir in blended corn flour with the extra water, stir until mixture boils and chickens. Let cool to room temperature.
Make pastry cases this way: Rub lard into sifted flour until like bread crumbs. Mix with egg and enough water to make dry dough. Turn onto a floured board, knead till smooth. Wrap in plastic stretch wrap, place in fridge for 30 minutes.
Roll out dough between greaseproof paper, very thin. Grease and line four 14 cm. pie tins with the pastry. Prick base with a fork, trim excess pastry off top of tins. Place in fridge for 20 minutes.
Bake in a moderate oven for 15 minutes, until lightly brown. When cool spoon the meat filling into the pastry cases.
Cut four 16 cm rounds for lids, out of the puff pastry. Wet the underside before gently pressing the lids on. Cut two slits for steam and brush with the egg yolk. Bake in a moderate oven 15 minutes until golden brown. |
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Notes: |
Personal
Notes: This recipe is special, not only because they are very Australian, but also because they come from my Aussie cookbook - Presbyterian Church of the Tweed Favourite Fellowship Recipes. This was our home Church for almost 6 years and the people were wonderful and we miss them greatly.
There is nowhere in Australia you could go where you can't get an Aussie meat pie. This is the basic recipe but my big favourite is meat pie with mushy peas. What happens is you have the basic meat pie and then you mash up cooked green peas and put them on the top. If you want a deluxe pie then you add mashed potatoes as well as mushy green peas to the top. Some people add the peas to the inside top of the pie just before they put the lid on. Whichever way you do it, the Aussie meat pie is a staple in Oz.
I'm still trying to get my head back into North American mode - took me quite a while to remember that mince meat in Australia is called hamburger meat over here. A rasher of bacon is just one strip of bacon. When I refer to 400 grams that is approximately 16 oz. One ounce = 25 grams.
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