Aussie Meat Pie
- Prep time 40Min
- Cook time 1Hr, 10Min
- Technique Bake
- Meat Beef
- Cut Clod/Chuck
- Serves 4
Getting into the kitchen and making cake with your family is always the best way to enjoy the holiday. The crust is crispy, golden, biting into the meat and delicious sauce. The cake after baking will be very fragrant, hot with smoky filling and irresistible aroma.
Ingredients
- 500g chuck eye
- 1 onion
- 2 beef broth
- Anise flower
- Cinnamon
- 1/4 cup ketchup
- 2 teaspoons Worcestershire sauce
- 3 tablespoons flour
- 1 piece of shortcrust pastry
- 1 piece of puff pastry
- 1 egg
Method
Pre-processing
- Dry the beef then ground or mince
- Sliced onion
- Season the meat with a little salt and pepper
- Marinate the meat for about 30 minutes
Processing
- Put the pan on the stove.
- Cook the meat over medium heat for about 5 minutes until it's medium rare.
- Add the onion and continue cooking for another 5 minutes.
- Add ¾ cup of water, broth cubs, sauce, and seasoning.
- Add anise flower and cinnamon for flavor.
- Bring to a boil and simmer for 15 minutes.
- Blend flour and the remaining water, add to meat, bring to the boil and simmer for 5 minutes. Let cool.
- Spread the layer of shortcrust pastry on the bottom of the pan.
- Pour in the cooled meat mixture and moisten the edges of the cake with water.
- Coat the puff pastry on top, press down to seal the edges, spread 1 layer of egg on top.
- Bake at 230C for 15 minutes. Reduce heat to 190C and bake for another 25 minutes until golden.
