Frank's Recipes! Australian Meat Pie

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Australian Meat Pie

Filling
750g good minced steak
2 beef stock cubes
salt,
pepper
2 cups water
pinch nutmeg
2 tablespoon plain flour
1.75 cups water, extra
1 teaspoon soy sauce

Pie Base
2 cups plain flour
1/2 teaspoon salt
2/3 cup water
60g butter

Pie Top
375g puff pastry
1 egg yolk
1 teaspoon water

To make the filling:
Place meat into pan, stir over low heat until meat is well browned. Brain off any surplus fat. Add the crumbled stock cubes, water, salt, pepper and nutmeg, stir until boiling. Reduce heat and cover, simmer for 20 minutes. remove from the heat. Combine the extra water and flour and mix until smooth. Add the flour mixture to the meat and stir until combined. return to the heat, stir until meat boils and thickens. Add the soy sauce and stir. Simmer, uncovered, for 5 - 10 minutes. Remove from heat and allow to become cold.

To make the pie base:
stir flour and salt into the basin. Rub in the flour. Add water until a dough forms. Knead a few minutes. Rest for 30 minutes in the fridge. Roll out pastry and line 8 - 10 greased pie tins. Cut excess pastry around sides of dish using a sharp knife. Fill centres with cold meat filling.

To complete pies:
Roll out puff pastry (if necessary) and cut out rounds for top of pies. Wet the edges of the base pastry and gently press tops into place. Trim around edges and pierce centre with a pointed knife. Brush tops with combined egg yolk and water. Bake in hot oven for 5 minutes, or until golden brown, and then reduce heat to moderate and cook another 10 minutes.

Danekas Restaurant, Sydney