AU
Australia
Featured recipe
Oceania
AU
A classic Australian hand sized pie filled with rich beef and gravy under a crisp golden pastry lid.
30 min
45 min
6 pies
Medium
1 hr 15 min
1 tbsp olive oil 1 medium yellow onion, finely diced 1 lb (450 g) ground beef 2 tbsp all purpose flour 1 cup (240 ml) beef stock 2 tbsp tomato paste 1 tbsp Worcestershire sauce 1 tsp soy sauce 1/2 tsp dried thyme 1/2 tsp black pepper 1/2 tsp salt 2 sheets shortcrust pastry 2 sheets puff pastry 1 large egg 1 tbsp water
1. Cook onion in oil for 5 minutes. 2. Add beef and brown for 6 to 8 minutes. 3. Stir in flour for 1 minute. 4. Add stock, tomato paste, Worcestershire sauce, soy sauce, thyme, pepper, and salt. 5. Simmer for 10 to 12 minutes until thick, then cool for 15 minutes. 6. Heat oven to 400°F (200°C) and grease six pie tins. 7. Line tins with shortcrust pastry and add filling. 8. Cover with puff pastry and seal the edges. 9. Beat egg with water and brush over the tops. Cut a small vent in each. 10. Bake for 22 to 25 minutes until deep golden.
SCHNAX TIP
Cool the beef filling before assembling so the pastry stays crisp.