An Aussie Tradition

I have a surplus of mince (ground beef) in the freezer and was looking for something vaguely interesting to do with it for dinner when I stumbled over this recipe. I'm not a big fan of the Aussie Meat Pie (yeah, I'm a heathen, I know. I don't like Vegemite that much either!) but figured that a home-made one had to be much better than a gristly, fatty and horribly salty store-bought one so thought I'd give it a try. This was a winner with all at the table. Even Offspring #2 gave me the 'thumbs up' and a big food-filled grin!

Meat Pie
from Tasty Mince Recipes

Shortcrust Pastry

3/4 cup plain flour

1/3 cup self-raising flour

90g butter, chopped

1 1/2 tablespoons iced water

Filling
1 tablespoon oil
2 rashers (strips) bacon (I used ham, no bacon in the fridge)
1 small onion, finely chopped
750g beef mince (ground beef)
2 tablespoons plain flour, extra
1 1/2 cups beef stock
1/2 cup tomato paste
2 tablespoons Worcestershire sauce
2 teaspoon dried mixed herbs
1 tablespoon dry mustard powder (didn't have any so I used a tablespoon of wholegrain mustard, could have added more)



Puff Pastry Topping
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten



1. To make shortcrust pastry:
Sift flours into a large mixing bowl, add butter. Using fingertips, rub butter into flour for 2 minutes or until the mixture is a fine crumbly texture. Add almost all the water, mix to a firm dough, adding more water if necessary. Turn onto lightly floured surface, knead 1 minute or until smooth. Store, covered with plastic wrap, in refrigerator for 30 minutes. Roll pastry between two sheets of plastic wrap until it is large enough to cover base and sides of a 24cm pie plate.



2. To cook Filling:
Preheat oven to moderately hot, 210C. Heat oil in heavy-based pan; add bacon and onion. Stir fry over medium heat for 5 minutes or until lightly browned. Add beef, stir-fry over high heat for 4 minutes or until well-browned and liquid has evaporated. Use a fork to break up lumps as mince cooks. Add flour, stir over heat 1 minute.



3. Add stock, tomato paste, sauce, herbs and mustard; bring to boil, reduce heat to a simmer, cook uncovered for 8 minutes or until almost all liquid has evaporated, stir occasionally, cool. Spoon into pasty shell.



4. To make puff pastry topping:
Brush edge of pie shell with egg, cover pie with puff pastry sheet, trim, press to seal. Make cuts around edge, cutting all the way through. Brush all over with egg. Use any puff pastry trimmings to make leaf shapes (I had a tiny heart cutter so used that instead) to place on top, if desired. ake four cuts around top of pie to allow steam to escape. Bake for 14 minutes. Reduce heat to moderate (180C) and bake a further 20 minutes or until crisp and golden.