Good ole Aussie Meat Pies are something my kids who live overseas crave. I personally can only eat a very specialist bakery version or this version. Enjoy...no jelly to be seen here, just delicious umami packed, meaty filling. If you want to make the puff pastry, you really won't regret that decision either, though it does them make it difficult to ever buy frozen puff pastry again.
Shortcrust Pastry...always easy in the Thermomix, but if you are Thermomix-less, feel free to buy or simply make by hand. Remember the colder your butter/hands/workbench the better. I have a fantastic book Ratio by Michael Ruhlman which you should all rush out and buy...you will never need a recipe for pastry again, but for those of you without that book, this is for you; 2 to 1. Flour to butter. Then of course there is always salt and a little icy water bringing it all together. But it is that easy. You heard it here!
Try some of these other pastry recipes. Practice makes perfect!
Lemon Cheesecake Puff with Berries
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- 1 Handful flat leaf parsley
- 2 garlic cloves
- 1 brown onion peeled and halved
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- 15 Grams cornflour or cornstarch
- 500 Grams beef fillet, diced
- 1 Tablespoon worcestershire sauce
- 2 Tablespoons Tamari or soy sauce
- 1 Tablespoon fish sauce
- 100 - 120 Grams sliced mushroom (optional)
- 1 Batch Puff Pastry or 2 sheets commercial puff pastry Recipe
- 200 Grams Cake flour Recipe
- 100 Grams unsalted butter cubed and chilled BUY
- Pinches pink salt flakes BUY
- Just enough icy water to bring together
Place parsley into Thermomix bowl and chop 4 sec/speed 7. Set aside.
Place garlic, onion and oil into Thermomix bowl and chop 3 sec/speed 8. Sauté 5 min/Varoma/speed 1.
Add parsley, cornflour, beef, sauces and mushrooms to Thermomix bowl and cook 10 min/100ºC/speed 1.
Cool completely before making pies.
Pre-heat oven to fan forced 200ºC
Place flour, butter and salt into Thermomix bowl and blend 3 sec/speed 6.
Add water through hole in lid as you continue to blend on speed 5 until pastry forms a ball. Remove from bowl and mold into flat disc. Chill whilst you make filling.
Roll shortcrust pastry out to 2mm thickness and line 6 large muffin holes in ‘Texas’ size muffin tin. Double line the base of each pie, by re rolling pastry and cutting to suit. Place in freezer until use.
Fill lined pie shells with cold mixture, top with puff pastry top. Cut cross slit in pastry and cook for 30-35 minutes until golden and puffy. Allow to cool slightly before removing from tray.
If you prefer to skip the whole shortcrust base thing, do so, use the ceramic pie dish (or dishes for individuals) and just use Puff Pastry as a topper...as shown. YUM!
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