Australian Meat Pie
Serves 4
2 teaspoons vegetable oil
1 pound ground beef (ground round preferred)
1/2 onion, finely chopped
2 cups beef broth
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons all-purpose flour
1 unbaked pie crust
1 sheet puff pastry, 1/8" thick
1 egg, beaten
Heat a medium skillet on medium-high heat. Add oil and swirl to coat the bottom of pan. Add ground beef and cook, stirring occasionally, until meat is browned, about 6-8 minutes. Add onion and cook for 2-3 minutes, stirring occasionally. Add beef broth, ketchup, Worcestershire sauce, salt, and black pepper. Cover and cook on medium-low for 15-20 minutes, until meat is tender. Mix flour with 1/4 cup cold water. Add flour mixture to meat mixture and cook on medium-high for 3-5 minutes, until mixture is thick and bubbly; reserve. Preheat oven to 425° F. Using a rolling pin, roll out and divide pie crust pastry to fit four 5-inch pie tins. Place pastry crusts into pie tins. Spoon meat mixture evenly into pie crusts. Divide and cut puff pastry to fit the top of the pies. Brush the edges of the pie crusts with water and place the puff pastries on top. Cut a few slits into the top of each pie to let steam escape. Brush the tops of the pies with beaten egg. Place pies on a baking sheet and bake for 10 minutes. Reduce oven temperature to 350° F and bake for an additional 30 minutes, or until pie tops are golden brown. Cool slightly before eating and use caution while eating, filling can be hot!
