Fair Dinkum Aussie Meat Pies Recipe

How to make it

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• Prep all your stuff: Slice, dice, etc. for the filling. Get the short crust and puff pastry ready, etc.
• Pie filling:
• 1. Place the olive oil and onion in a pot. Add the meat and brown it.
• 2. Add water until it covers the meat by an inch or so. Bring to a boil and skim the scum off the top.
• 3. Add the peas and carrot.
• 4. Add the vinegar, Worcestershire sauce, salt, and pepper and cook on low for another hour or so.
• 5. Remove the meat and veggies and let the broth thicken.
• 6. Add the cornstarch mixed with a bit of water and stir in to thicken.
• 7. Once the mixture is thickened, add the meat and veggies back in, and taste to see if you like it. If not, adapt to your own tastes!
• 8. Set filling aside to cool. Then put your pies together and bake!
• Short Crust Pie Dough Directions:
• 1. Preheat the oven to 375 degrees.
• 2. Place the flour and salt in a bowl. Add the softened chunks of butter and mix together with your fingers.
• 3. Combine the vinegar with the water and add to the bowl. Mix until all ingredients are sticking together.
• 4. Place the mixture onto a counter dusted with flour, and knead the dough a few times—ONLY A FEW TIMES. It’s OK to still see streaks of butter; that’s what makes it flaky.
• 5. If you are making meat pies, divide the dough into 6 balls, cover with plastic wrap, and refrigerate for 30 minutes.
• Puff pastry Directions:
• WARNING: Puff pastry needs at least 24 hours of advance work. Other than that, it’s not too hard.
• Part one:
• 1. Mix the flour and salt in a bowl and toss in the butter, which should be softened slightly. Mix together gently with your fingers.
• 2. Add the vinegar to the water; add the vinegar-water to the dough and mix it together.
• 3. Put it out on the counter (with some flour to dust) and gently knead to make the dough smooth.
• 4. Flatten the dough into a round flat ball and wrap it in plastic then put it in the fridge for 20 minutes.
• 5. Take the 16 tablespoons of butter out of the fridge and let it soften a bit.
• 6. Get out some parchment paper and roll out the butter between the sheets to a half-inch-thick 4-inch square (or so).
• 7. Get the pastry out and roll it out on a lightly floured surface to make a 4 x 8″ rectangle. Put the butter at one end and fold it over to cover it. It’s like you are making/wrapping a butter present!
• 8. Now the fun begins (the making a book part). Roll the dough out in a long 4 x 18″ sheet. Fold both ends in toward the center as if you are making a “gatefold.” (I found that a spatula helps if it gets stuck.) And then fold it again so you have a “book.” Wrap it up in plastic and then put it in the fridge.
• 9. Wait 30 minutes and then do it again, making sure that the “spine” of the book is always on the left (that’s how you know you are rotating properly).
• 10. Now go to bed. Or whatever. Wait “24 hours,” give or take.
• 11. Do this whole rolling, folding, and wrapping thing two more times (waiting 30 minutes between each). Let the dough warm up a tiny bit after you take it out from the long refrigerator rest.
• 12. Refrigerate for 30 minutes before doing the final rolling and cutting for your pie lids.
• 13. Roll out for the final time. Be gentle when you cut…don’t want to smooch all those lovely layers!
• 14. Make the lid slightly larger than your pie top because it might shrink a bit when you cook it.
• 15. Use the egg wash (1 raw beaten egg and a bit of water) to glue it together and polish the top.
• To make it into a pie:
• 1. Preheat the oven to 375 degrees.
• 2. Roll out the short crust and fill individual pie containers.
• 3. Add the filling.
• 4. Cut the puff pastry for the top.
• 5. Use an egg wash (1 raw egg beaten with a bit of water) to glue the top and sides together and coat the top crust lightly.
• 6. Poke a few holes in the top crust so steam can escape.
• 7. Bake for about 35 minutes!
• The above will give you a SERIOUSLY FAIR DINKUM AUSSIE PIE. See Photo
• Aussies usually put tomato sauce (catsup) on their meat pies. I don’t but suit yourself.

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