Australian meat pies
Australian meat pies
Ingredients
Cooking time: 20 min.
Preparation time: 40 min.
Total Time: 60 min.
Servings: 4
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1 Tbs of olive oil
1 medium brown onion, finely chopped
400 grams of ground, lean beef or lamb
1 Tbsp of Wocestershire sauce
1 tsp Vegemite or 1 vegetable stock cube
4 sheets frozen, ready-rolled pie pastry, thawed
1 Tbsp of cornstarch
3/4 cup of beef stock
1/8 cup of tomato paste
1 egg, beaten
4 small pie tins
Tomato sauce (ketchup)
Preparation
Cook meat and minced onion until meat is well browned.
Add ¾ beef stock, vegemite or vegetable stock cubes, Wocestershire sauce, and tomato paste, bring to the boil then simmer for 15 minutes.
To thicken mixture, blend cornstarch and the 2 tablespoons beef stock, add to meat, bring to the boil and simmer for 5 minutes. Cool.
Line individual tins with crust pastry and spoon in the cooled meat mixture.
Top with pastry, pressing down to seal the edges, trim and glaze top with egg.
Bake at 375 degrees for 30-35 mins until golden brown.