Categories: Beef       1 serving

  -----filling-----
1 1/2 lb Steak; minced
1 ts Soy sauce
2    Beef stock cubes
      Salt and pepper
1 1/2 c  Water
1 pn Nutmeg
2 tb Flour
1/4 c  Water; (extra)
 

 -----pie base-----
2 c  Flour
2/3 c  Water
1/2 ts Salt
2 oz Beef drippings
 

-----pie top-----
1 pk Puff pastry; (12 oz. size)
1    Egg yolk
1 ts Water

Making the filling:
Place meat into the pan, stir over low heat until meat is well  browned. Drain off any surplus fat.  Add crumbled stock cubes, water, salt, pepper and nutmeg, stir until boiling, reduce heat, cover, simmer gently for 20 min, remove from heat.  Combine extra water and flour, stir until flour mixture is smooth.  Add flour mixture to meat, stir until combined. Return to heat, stir until meat boils and thickens. Add soy sauce (to give brown colour), stir until combined.   Simmer uncovered, 5 to 10 min; remove from heat allow to become cold.
 
Making the pie base: Sift flour and salt into basin.  Place water and dripping into saucepan, stir until dripping melts; remove from heat.  Make a well in centre of dry ingredients, add liquid,  stir until combined. (If you're in a hurry, just use pre-made (bought) pastry. It works ok, too.)
 
Turn out onto lightly floured surface, knead lightly.  Roll out  pastry to line eight greased pie tins.  [Preferably use "real" aluminum 6 or  8 in pie casings. ] Cut excess pastry around sides of pie plates using a sharp knife.  Fill centres with cold meat filing.    

Pie crust: Roll out puff pastry on lightly floured surface, cut out rounds for top of pies,  use a saucer as a guide.  Wet edges of base pastry, and gently press tops into place, trim around edges with a sharp knife. Brush tops with combined egg-yolk and water.
 
Cooking: Bake in hot oven 5 minutes or until golden brown, reduce heat to moderate, cook further 10 min.
 
Reference: Australian Women's Weekly Home Library: Cooking Class Cookbook, p70.  (reproduced without permission).
 
Mmmmmmmmmm . . . 

RECIPESOURCE: Australian Meat Pie
Recipe by: Bob Wells #326 <wel@EUROCONTROL.DE>

Ingredients

    * 500g / 1lb chuck or blade steak
    * 2 tablespoons flour
    * Freshly ground black pepper
    * 1 tsp salt
    * 1/2 cup water
    * 1 x 375g / 12 oz packet frozen puff pastry,

       thawed
    *  Beaten egg to glaze

 

Directions

  1. Trim gristle and fat from steak, cut into thin shreds, then chop very finely. Dust with flour, salt and pepper and place in the top of a double boiler or pudding pan.

  2. Place enough boiling water to come halfway up sides of bowl, simmer for 2 hours or until the meat is very tender. Replace water in saucepan as necessary to maintain level.

  3. Allow to cool completely.

  4. Roll out pastry dough thin and cut 3/4 of it to fit individual round, oblong or square pie tins. Line tins with dough, and fill about 3/4 full with meat filling. Cut lids from remaining dough, dampen edges and put into place .

  5. Cut a vent in the top of each pie for steam to escape. Chill for 15 minutes, then brush with beaten egg. Bake in a preheated hot oven (200 C / 400 F) for 25 minutes or until pastry is puffed and golden. Serve with tomato sauce (ketchup).

AUSTRALIAN RECIPES

Melt butter in pan, add chicken, cook until well browned on both sides, remove from pan. Add onions to the same pan, cook, stirring until soft.

Blend cornflour and apricot nectar, add to pan, stir until sauce boils. Reduce heat, season with salt and pepper, add dried apricots. Return chicken to pan, cover, simmer until chicken is tender, stirring occasionally.

Add the capsicum and cook for 5 minutes, turn heat down, stir in sour cream.

Serves 4

A dessert of a large soft-centred meringue filled with whipped cream and fruit.  Usually shortened to "pav". There is some disagreement who invented this famous Australian cake.  It might have been a chef from St. Kilda in Melbourne, or – a more romantic story – a station cook in Western Australian, who named it after Anna Pavlova, a Russian ballerina.  He thought her dancing to be as

light and airy as this cake.

4 egg whites
1 cup very fine sugar
2 heaped teaspoons cornflour
½ teaspoon vanilla essence
1 cup whipped thickened cream
2 passionfruit
3 kiwis
2 bananas
200 g (7 oz) strawberries

Preheat oven to 180°C (350°F). Grease a 18 cm (7 inch) round baking pan and dust lightly with a little corn flour.
Beat the egg whites until soft peaks form and gradually beat in the sugar. Beat until the mixture is thick and the sugar is dissolved. Carefully fold in the corn flour and vanilla essence. Spoon into the baking pan . Reduce the oven heat to 150°C ( 300°F) and place in oven. Bake for 1 hour. Let stand for 5 minutes before turning onto a serving plate. Allow to cool completely before decorating with the whipped cream and sliced fruit.

250 g (8¾ oz) butter
1/3 cup fine sugar
60 g (2 oz) macadamia nuts
1½ cups plain flour
½ cup desiccated coconut

Beat butter and sugar until light and fluffy. Coarsely grind macadamia nuts. Add to mixture and mix. Stir in the flour. Spoon heaped tablespoons of the mixture onto a lightly greased baking or biscuit tray. Flatten slightly with a fork and sprinkle each biscuit evenly with coconut.

Bake at 180°C (350°F) for fifteen minutes or until lightly brown. Allow biscuites to stand on the trays for about five minutes before removing to a wire rack.
 

Makes 25.

This bread made by bush settlers may be baked on the open fire or in a regular oven. As is typical of hand-me-down recipes, there are as many versions as there are bush babies. One recipe we read says to use beer instead of milk, then wrap the dough around a stick and cook over an open fire.

• 2 cups self-rising flour
• 1/2 teaspoon salt
• 2 tespoons sugar
• 3 tablespoons butter
• 1 cup milk

Mix the flour, salt and sugar together in a bowl. Cut in the butter until fine crumbs form. Add milk to make a soft dough. Knead lightly on floured board until smooth. Shape into round loaf, brush with milk, and bake at 375 degrees F. for 30 to 40 minutes, or until the loaf makes a hollow sound when tapped.

ANZAC stands for ‘Australian and New Zealand Army Corps’. It is not quite clear, whether the first ANZAC biscuits were baked in WW1 or WW2.

1 cup flour
1 cup rolled oats
¾ cup desiccated coconut
¾ cup brown sugar
½ teaspoon baking powder
120g (4¼ oz) butter
2 tablespoons golden syrup

Combine flour, oats, coconut, sugar and baking powder. Melt butter and add golden syrup. Stir over low heat until syrup has melted. Add butter mixture to dry ingredients, mixing until smooth.
Roll mixture into small balls. Place on greased baking tray and flatten slightly. Bake in preheated oven at 150°C (300°F) for about 15 minutes.
Makes 35.

1 cup dates, pitted and chopped
1 cup boiling water
2 tablespoons butter
1 cup brown sugar
3 large eggs
1½ cups self raising flour
 

Pour the water over dates in a saucepan and let stand. Cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well. Gently fold in the flour. Add the date mixture and pour into a lightly greased 18cm (7") square or round cake tin. Bake in a preheated oven at 180°C (350°F) for 35 minutes.

For sauce

2 tablespoons unsalted butter
1 1/2 cups packed light brown sugar
1 cup heavy cream
1/2 teaspoon vanilla

To make toffee sauce, combine remaining ingredients in a saucepan, bring to the boil and simmer for 5 minutes, stirring all the time. Cut pudding into squares and place each square in the centre of a warm plate. Pour hot toffee sauce over each serving and serve with cream or ice cream.

Serves 6 - 8

2 tablespoons butter
¼ cup fine sugar
3 tablespoon self raising flour
rind and juice of 2 lemons
2 eggs
1 cup milk.

Preheat oven to 190°C (375°F). Cream butter and sugar until light and fluffy. Stir in flour, lemon juice and rind. Separate eggs and beat egg yolks and milk into the mixture. Beat egg whites until soft peaks form. Fold into the mixture. Pour into a greased oven proof dish, stand dish in a water bath. Bake in oven for 45 minutes. Serve with cream or ice cream.
 

Serves 4

Combine flours and icing sugar in a bowl, rub in butter and water. Knead dough until smooth, refrigerate for 30 minutes.

Grease a 23cm (9") pie plate,. roll pastry between sheets of baking paper, until large enough to line prepared plate. Place pastry in plate, trim edge. Place plate on lightly greased oven tray. Cut leaf shapes from leftover pastry, place around plate on tray, Cover pastry in plate with paper, fill with dried beans or rice. Bake at 190°C (375°F) for 10 minutes. Remove paper and beans, bake further 10 minutes. Remove leaves from the tray.

Combine remaining ingredients, mix well. Pour filling into pastry case, bake at 180°C (350°F) for about 50 minutes. Decorate pie with leaves.

Bring the vegetable stock to the boil. Add pumpkin, onion and garlic, simmer for 20 minutes or until soft. Puree soup in a blender until smooth. Return soup to the pot to reheat, season with nutmeg, salt and pepper. Pour the soup into bowls. Decorate with a dollop of cream.
 

Serves 4