Saturday, February 2, 2008

True Blue Aussie Meat Pie

Mention the word "pie" to an Aussie and he or she will be thinking about meat pies. The Aussie meat pie is equivalent to the American hamburger as the classic fast food. Gourmet meat pies include "steak and onion", "beef and mushroom", and the ever popular "South Sydney" (pie, peas and ketchup) named in honor of the South Sydney Rugby League footy team for their green and red jerseys. We've developed a family-size recipe that is the closest we have come to that classic Aussie flavor.

(photos l-r: wikitravel "Sydney at Night", wikipedia "Australian Meat Pie")

1 tablespoon olive oil
1 cup chopped onion
1 1/2 lb. lean ground beef
1 cup stout or dark ale
1/2 cup tomato sauce (ketchup)
1/4 teaspoon oinion salt
1/4 teaspoon celery salt
1 beef bouillon cube
Grated nutmeg
2 tablespoons flour
1/2 cup water
1 pie pastry (shortcrust) for 10 -inch pie
1 sheet puff pastry

1. Heat oil in large skillet over medium heat; add onion. Cook until onion begins to soften; add beef. Continue cooking until meat is browned. Add stout, ketchup, onion salt, celery salt, beef bouillon cube and nutmeg to taste. Bring mixture to a boil; cover. Reduce heat to low; simmer 15 minutes. Spoon flour into cup and add water, mixing well. Stir into meat mixture. Continue cooking until meat mixture is thickened. Remove from heat; refrigerate 2 hours or until chilled.

2. Heat oven to 450 degrees. Line 10-inch pie pan with shortcrust pastry; brush edges with water. Add meat mixture. Cut 11-inch circle from puff pastry; place over meat. Press edges of pastry to seal; cut vent hole in center. Bake 10 minutes. Reduce oven temperature to 350 degrees. Continue baking 30 to 40 minutes or until golden brown. Let stand 15 minutes before cutting. Serve with mashed potato, mushy peas and ketchup.