Wednesday, 25 September 2013

Aussie Meat Pie

Aussie Meat Pie

1 tablespoon olive oil
1 large brown onion, finely chopped
500g  beef mince
1 tablespoon cornflour
3/4 cup beef stock
3/4 cup tomato sauce
2 tablespoons worcestershire sauce
1 tablespoon barbecue sauce
2 sheets frozen ready rolled shortcrust pastry, thawed
2 sheets frozen puff pastry, thawed
1 egg, beaten

·        Heat oven to 220c.  Grease a 20cm pie dish

·        Heat oil in a saucepan over medium high heat.  Add onion.  Cook for 3 minutes or until soft. Add mince.  Cook for 4 minutes, stirring with a wooden spoon, or until browned.

·        Mix cornflour and 1 tablespoon of stock to form a paste.  Add  remaining stock and all of the sauces to the mince.  Bring to the boil then reduce the heat . Simmer for 8 minutes or until thick.  Cool

·        Place a sheet of shortcrust pastry into the pie dish.  Fill with mince.  brush rims with water.  Place a sheet of puff pastry over meat.  Press to seal. Trim. Brush with egg.

·        Place in oven and bake for 20 to 25 

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