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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Read all 6 reviews
By amazinaussies
Poopsicle,*****
on January 13, 2012
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I made this and it was really bad. I ate like 5 bites and was done. I didn't like this recipe at all!
By debbiebam
on April 05, 2011
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Delicious! Very easy dish with so much flavor.
By phyllismc_12982321
Lithia Springs, 49
on July 06, 2010
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I've had chef Addington's Aussie meat pie at 8 Mile Creek while he was there. It is fabulous! 8 Mile Creek is an authentic aussie restaurant/pub in NY's NoLita neighborhood. Owned by 2 Australian Brothers and named after a small town of "ill repute" back in their native Australia, they employed Addington to create versions of the meat pie, pavlova, and other fine dishes that would tempt NY's Australian expats, of which there are many in that area (which has been dubbed "Little Australia" by some.
This is the best meat pie I've ever tasted, and the first time I had tasted pavlova. The restaurant has a great down-to-earth style and feel.
Addington is now Executive Chef at a new American/Aussie restaurant in Brooklyn called the 5 Leaves, where he serves up the most wonderful Aussie burgers, pavlova, sticky date pudding, and other treats.
I've eaten in several cities and countries, but have never had food as good as what Addington prepares.
Read all 6 reviews