Food Network: Australian Meat Pie

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Australian Meat Pie
Recipe courtesy Ken Addington, Executive Chef, Eight Mile Creek

Ingredients
3 pounds beef chuck, diced 1/2-inch cubes
1/2 cup flour
3 tablespoons vegetable oil
2 cloves garlic, chopped
1 onion, diced
1 tablespoon freshly ground black pepper
1 tablespoon ground coriander
1 tablespoon celery seed
1/4 cup Worcestershire sauce
1/4 cup soy sauce
4 cups beef or chicken stock

4 sheets puff pastry
1 egg, beaten, to glaze crust
Black pepper

Directions
Preheat oven to 400 degrees F.

Dredge beef in flour and sear in oil in a hot pan. Add the garlic and onion and
saute for 4 more minutes. Add the spices, Worcestershire and soy sauce and cook
until the liquid is almost dissolved. Add the stock and cook until the meat is
coated in thick gravy. Transfer to a container and cool.

Roll 2 sheets of pastry to 1/2-inch thickness. Line 8-inch tart molds with the
rolled pastry. Line the pastry with tin foil and prebake for about 8 minutes. Let

cool.

Roll out the remaining pastry sheets and cut lids for the pies. Fill baked 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 black
pepper.

Bake for 8 minutes or until golden brown.