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Old 01-25-2005, 02:44 PM   #1
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Aussie Meat Pies

I lived in Australia for about 11 years and have been living back in the U.S. for about 4 years now.

ONE thing I miss about living in Oz is the availability of great neighbo(u)rhood Pie Shops...

Does anyone know of a good web site or have any particularly good recipes for meat pies? I like most flavo(u)rs, but was pretty partial to:
Steak and Kidney (haven't seen any kidney in local stores here)
Bacon and Mushroom
Curry
Chicken

Help me... I'm jonesing.

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Old 01-25-2005, 08:29 PM   #2
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Heh, not to make you feel bad but that is exactly what I'm having for lunch :).

Recently they actually passed regulation on how much 'meat' a meat pie had to have. So no more lips and a***holes, sawdust etc etc :P.

Here is a stock standard meat pie recipe, havent made it for ages so I have forgotten how they compare to your store bought ones (Love my Mrs. Mac's pies)

MEAT PIE
Filling
750g minced steak
2 beef stock cubes
1tsp soy sauce
1 1/2 cups water
2 tbsp plain flour
salt and pepper
1/4 cup water (extra)

Pie base
2 cups plain flour
2/3 cup water
1/2tsp salt
1tbsp beef dripping

Pie top
1 ready made packet puff pastry
1 egg yolk
1tsp water

For the filling, place meat in a saucepan,stir over low heat until meat is well browned,drain of any surplus fat,add crumbled stock cubes,water, salt and pepper,nutmeg.Stir until boiling,reduce heat,cover and simmer gently for 20 minutes,remove from heat.Combine extra water and flour,stir till smooth,add the flour mixture to the meat,stir till combined,return to heat, stir till meat boils and thickens,add soy sauce,mix thoroughly.Simmer uncovered for 5-10 minutes,rmove from heat and allow to cool.

For the base, Sift the flour and salt together in a bowl.Place water and dripping in a saucepan,stir till dripping melts,remove from heat.Make a well in the centre of dry ingredients,add the liquid,stir till combined.Turn out on a lightly floured board,knead lightly.Roll out pastry to line 8 greased pie tins(around the same size tin as a pot pie comes in )cut off excess pastry from the sides of the tins,fill the base with cold meat filling.

For the pie lid, roll pastry out on a lightly floured board,cut into rounds for top of pies (use a saucer as a guide for size) wet edges of base pastry and gently press tops into place,trim edges with a sharp knife.Brush tops with combined egg yolk and water.Bake in a hot oven for 5 minutes until golden brown,reduce heat to moderate and bake a further 10 minutes.

And of course, top with tomato sauce. Or put some mashed potato on top of a cooked pie and place it under a grill to brown the top, then add sauce :).

For a curry version, simply add an amount of curry powder in with the beef mixture, probably around a tablespoon or so (but I'm estimating, so go by your own preference/opinon)

For a chicken pie, they are generally not made with mince but small chunks of chicken meat (breast or thigh) and follow the same directions for the stock-standard meat pie.

For the bacon and mushroom, I would say reduce the amount of mince beef slightly and add a suitable quantity of cooked bacon and mushrooms to the mixture.

Enjoy!
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Old 01-25-2005, 09:34 PM   #3
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Thanks, Haggis...

I haven't made them before so I think the stock standard variety (along with the variations as you suggested) will do me just fine.

Where do you live, anyway? I think I saw that you're in the Hunter Valley somewhere... Most of my time was spent in that area. I had a house at Warners Bay then, later, another up in Thornton and did a lot of work in the Maitland/Cessnock area (as well as Newcastle of course).

Great wine area. I used to love going to the Hunter for tastings/picnics, etc...
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Old 01-25-2005, 10:39 PM   #4
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Nah I'm a Sydney boy. I believe one of the other Aussies here is from the Hunter.
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Old 04-10-2005, 10:42 PM   #5
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Do they have descent meat pies in Australia or did they steal them from New Zealand.....The good ones that is.
Signed a kiwi
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Old 04-11-2005, 12:44 AM   #6
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This is an interesting recipe. Do the meat pies from England also use soy sauce or do you guys think this is something only in Australia/NZ?
So basically, the recipe is braised beef/chicken/whatever thickened with flour with pastry dough on bottom and puff on top. I'll have to try this out someday.
Here in the states, we call them Pot Pies. I've never made it but I would think the whole thing is made with pastry dough. And for some reason, every pot pie I've had has peas in it. Weird. But I like the puff pastry for the top. I think I'll make some of this sometime.
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Old 04-11-2005, 04:03 AM   #7
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Generally the only time you see peas with a meat pie is in a pie floater. It involves putting a meat pie in a bowl and surrounding/covering it with a thick pea soup.

A speciality of Melbourne and South Australia.
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Old 04-11-2005, 05:12 AM   #8
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Scottish pies are great! Mutton pies, steak pies, Forfar bridies. I suspect the Aussies and Kiwis pinched the recipes from us... (Ducking, to avoid the pies from other posters)

Some use a cold water pastry - ie the famous 'Scotch pies' (Scotch is allowed to be used in the context of food or drink, it's just the natives who get indignant when we are called Scotch!) aka mutton pies (although they use lamb today).
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Old 04-11-2005, 07:53 AM   #9
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We make our meat pies with ordinary pie crust, top and bottom. The filling is comprized of diced potatoes, diced carrots, chopped onion, and goround beef. Thre is no gravy, but these are yummy with a butter and a bit of ketchup on top. Sometimes, my mother would throw diced rutabega in the pie as well.

Pot pies, here in the U.S., have a gravy in them and are about 4 inches in diameter. My meat pie is a full sized pie from which wedges are cut and served.

I gotta think that there are as many meat pie recipes out there as there are cooks. Mine is just another version of a meal loved 'round the world.

Wonder what my version would taste like with chunks of grilled steak in them? Wish I had lots more time and money. I'd make some tonight. But if I spent all my cash on goodies, I'd never get enough cash saved for a trip to San Diego in June.

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Old 04-11-2005, 10:33 AM   #10
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Quote:
Originally Posted by Goodweed of the North
Pot pies, here in the U.S., have a gravy in them and are about 4 inches in diameter.
I have to admin, sometimes I have a big craving and my local grocery store (Trader Joe's and Alberson's) have Pot Pies for $1.00. Better than a .99c burger at McD's
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