Aussie Meat Pie - the true hand warmer

The classic Aussie meat pie

Otherwise known as hand warmers the classic Aussie pie is a staple food in Australia. They like their pies gourmet and with a home made feel and taste.
Here at Eat Square we emulate their attention to detail in each of our pies. This recipe is the classic and tastes great. Serve with a splodge of tomato ketchup and enjoy!

Ingredients

Makes 4, 10cm pies

500g beef, diced small
60g plain flour
2 tablespoons vegetable oil/ Lard
2 cloves garlic, finely chopped
1 onion, finely diced
1/2 tablespoon freshly ground black pepper
1/2 tablespoon ground coriander
1/2 tablespoon celery salt
25ml Worcester sauce
25ml soy sauce
500ml beef or chicken stock
I quantity of home made rich short crust pastry (as seen here)
1 egg, beaten, to glaze crust
Salt
Crushed black pepper

Tomato Ketchup to serve if required

Method

Preheat oven to 180`c

Dredge beef in flour and sear in oil in a hot pan. Add the garlic and onion and sauté for 5 more minutes. Add the spices, Worcester and soy sauce and cook until the liquid is almost dissolved. Add the stock and cook slowly until the meat is coated in thick gravy. Check seasoning and add salt as needed. Transfer to a container and cool.

Roll the pastry to 1/2cm thickness. Line 4, 10cm tart moulds with the rolled pastry.
Roll out the remaining pastry sheets and cut lids for the pies. Fill the shells with the meat mixture and cover with the cut pastry lids. Attach lids with egg wash. Brush the tops with the remaining egg wash and sprinkle with crushed black pepper.

Bake for 30 minutes or until golden brown and pastry is cooked through. You want to have a crisp bottom and avoid uncooked or soggy pastry.

TIP: You can line the tins with pastry and blind bake before adding the filling and top if you find you are not getting a crisp bottom.