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Recipe Name: Australian Meat Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Pies Comments:
Preparation Time:
Number of Servings: 1

750 Gram(s) Minced steak, ground beef
2 Beef stock cubes
Salt, pepper to taste
2 Cup(s) Water
1 Pinch(s) Nutmeg
2 Tablespoon(s) Plain flour
1 3/4 Water extra
1 Teaspoon(s) Soy sauce
Pie Base
1/2 Teaspoon(s) Salt
60 Gram(s) Beef dripping
Pie top
375 Gram(s) Purchased puff pastry
1 Egg yolk
Filling: Place meat into pan and stir over low heat until well
browned. Pour off fat. Add crumbled stock cubes, water, salt, pepper
and nutmeg. Stir until boiling, reduce heat, cover and simmer 20
minutes. Remove from heat. Combine flour and extra water, add to meat
and stir until combined. Return to heat and stir until meat boils and
thickens. Add soy sauce (for colour) and simmer for 5 - 10 minutes.
Allow to cool. Pie Base: Sift flour and salt. Place water and dripping
into saucepan, stir until dripping melts. Remove from heat. Make a
well in centre of flour and add liquid. Stir until combined. Turn out
onto a lightly floured surface. Roll out pastry to line 8 greased pie
tins. Cut excess pastry from edges. (Hold pie tins upside down and
trim upside down). Fill centre with cold meat filling. Pie Top: Roll
out puff pastry and cut rounds for top of pies. Wet edges of base
pastry and gently press tops in place. Trim around edges with sharp
knife. Pierce centre with a sharp knife. Brush tops with combined egg
yolk and water. Bake in hot oven for 5 minutes or until golden brown.
Reduce heat to moderate and cook for a further 10 minutes. Note: If
you buy pie tins especially - never wash them, wipe them out with
paper towel. File

Nutrition (calculated from recipe ingredients)
Calories: 5771
Calories From Fat: 2547
Total Fat: 283.4g
Cholesterol: 773.2mg
Sodium: 10613.9mg
Potassium: 3115.4mg
Carbohydrates: 634.9g
Fiber: 17.3g
Sugar: 51.2g
Protein: 172.7g

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