Foodie Fridays | Australian Meat Pies
I had the opportunity to visit Australia a few years ago and LOVED everything about it. I cannot wait to go back!
As a foodie I love learning more about local favorites and if you have ever been to Australia you know they LOVE their Australian Meat Pies and for good reason. They are DELICIOUS!
I cannot believe I haven't thought of doing this earlier on the Big Greeb Egg but here it is!
Simple and delicious! Enjoy & Share!
INGREDIENTS:
1 TBSP Olive Oil
1 Medium Onion Chopped
1 Lb Lean Ground Beef
1 TBSP Cornstarch
3/4 Cup Beef Stock
2 TBSP Tomato Paste
1 TBSP Worcestershire Sauce
1 Cube of Beef Bouillon
2-4 Sheets of Pie Pastry (depending on how many and what size)
2 Egg Yolks Beaten
DIRECTIONS:
Prepare Big Green Egg for Indirect Heat w/ ConvEGGtor at 425ยบ
1. Heat the oil in a skillet on Med-High and saute the onions til golden and soft, about 4 Minutes
2. Add beef and cook for about 4 minutes stirring and crumbling til cooked thoroughly. Drain any fat.
3. In a small bowl, whisk together 1 TBSP of Beef Stock and Cornstarch until smooth and set aside.
4. Add remaining stock, tomato paste, Worcestershire sauce and beef bouillon to skillet and stir until evenly combined.
5. Add in cornstarch mixture and stir evenly. Bring to a boil, reduce heat to simmer uncovered for 10 minutes until thick and remove from heat and let cool.
6. Roll out Pie Dough on a floured surface and place your pie dish top side down and cut out dough. This will be for the TOP.
7. Repeat the step adding about 1 inch to the edges all the way around and cut.
8. Place bottom dough in pie dish and push down and then edges up.
9. Scoop in filling and then with just a finger touch of water go around the outer edges of the dough.
10. Place top dough piece over and with a fork press edges together to seal.
11. Trim any excess dough and then using a brush, lightly brush the tops with egg.
12. Place pies on BGE for 20-25 minutes until cooked through.
13. Let cook for about 5 minutes before plating and serving!
Enjoy & Share!
Wassi's Meat Market:
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Instagram:
Twitter:
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As a foodie I love learning more about local favorites and if you have ever been to Australia you know they LOVE their Australian Meat Pies and for good reason. They are DELICIOUS!
I cannot believe I haven't thought of doing this earlier on the Big Greeb Egg but here it is!
Simple and delicious! Enjoy & Share!
INGREDIENTS:
1 TBSP Olive Oil
1 Medium Onion Chopped
1 Lb Lean Ground Beef
1 TBSP Cornstarch
3/4 Cup Beef Stock
2 TBSP Tomato Paste
1 TBSP Worcestershire Sauce
1 Cube of Beef Bouillon
2-4 Sheets of Pie Pastry (depending on how many and what size)
2 Egg Yolks Beaten
DIRECTIONS:
Prepare Big Green Egg for Indirect Heat w/ ConvEGGtor at 425ยบ
1. Heat the oil in a skillet on Med-High and saute the onions til golden and soft, about 4 Minutes
2. Add beef and cook for about 4 minutes stirring and crumbling til cooked thoroughly. Drain any fat.
3. In a small bowl, whisk together 1 TBSP of Beef Stock and Cornstarch until smooth and set aside.
4. Add remaining stock, tomato paste, Worcestershire sauce and beef bouillon to skillet and stir until evenly combined.
5. Add in cornstarch mixture and stir evenly. Bring to a boil, reduce heat to simmer uncovered for 10 minutes until thick and remove from heat and let cool.
6. Roll out Pie Dough on a floured surface and place your pie dish top side down and cut out dough. This will be for the TOP.
7. Repeat the step adding about 1 inch to the edges all the way around and cut.
8. Place bottom dough in pie dish and push down and then edges up.
9. Scoop in filling and then with just a finger touch of water go around the outer edges of the dough.
10. Place top dough piece over and with a fork press edges together to seal.
11. Trim any excess dough and then using a brush, lightly brush the tops with egg.
12. Place pies on BGE for 20-25 minutes until cooked through.
13. Let cook for about 5 minutes before plating and serving!
Enjoy & Share!
Wassi's Meat Market:
Facebook:
/
Instagram:
Twitter:
Foundation:
/
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