National Dish of Australia Meat Pie

National Dish of Australia Meat Pie

Servings

8

Ingredients

Pie Crust (Base)
flour 2 cups
water 2/3 cups
salt ½ tsp.
beef fat 2 oz.
Pie Filling
ground beef ¾ lb.
pinch nutmeg 1
beef bouillon cubes 2
water 3 ¾ cups
flour 2 tbsps.
soy sauce 1 tsp.
Salt and pepper to taste
Pie Crust (Top)
puff pastry 14 oz.
egg yolk 1
water 1 tsp.

Australia’s national dish is a savory Meat Pie pastry with a base and top crust that sandwiches a generous helping of minced meat.

Directions for Preparing Australia Meat Pie

Pie Crust (Base)

  1. Sift the flour and salt in a bowl.
  2. Heat the beef fat in a saucepan, stirring occasionally until the fat melts.
  3. Make a well in the flour and salt mixture and pour the melted beef fat.
  4. Combine the fat and the dry ingredients on a floured board.
  5. Roll out the pastry.
  6. Grease 8 pie tins and line the base of each tin with the pastry. Trim excess pastry from the edges.



Pie Filling

  1. Cook the ground beef in a pan. Remove the excess fat by pouring it out.
  2. Crumble the bouillon cubes and add to the pan.
  3. Add salt, pepper and nutmeg to flavor the beef and, pour in 2 cups of water and stir well.
  4. When it starts boiling, reduce the heat, cover the pan and allow it to simmer for twenty minutes.
  5. Add the flour and 1 ¾ cups of water.
  6. Stir as it thickens and then add the soy sauce to give the meat more color.
  7. Simmer for ten minutes and set aside to cool.
  8. Add the meat filling to each of the pie tins previously prepared with pastry.

Pie Crust (Top)

  1. Prepare the puff pastry by rolling it out on a floured board.
  2. Cut circular shapes of pastry for the top of each meat pie.
  3. Moisten the edges of the base crust with a little water and press the top crust into place.
  4. Trim the edges and pierce the center of each pie.
  5. Bake the pies for five minutes at 350°F.
  6. Brush the tops of the pies with an egg yolk wash and bake them further for ten minutes at moderate heat.



The great Aussie meat pie, though a cultural icon, was not developed here, but it has long held pride of place in the affections of Australians both young and old. First records of the Aussie meat pie come from early colonial days, when they were sold by vendors from street-carts – most famously by the Flying Pieman whose athletic feats are the stuff of legend. Nowadays meat pies are ubiquitous, found in sports club canteens, service stations and gourmet bakeries. The meat and gravy filled, flaky pastry case has earned its place in Australian culture.

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