Classic Meat Pie

Posted on
in Recipes, Meats, Submit

Classic Meat Pie

Posted on
in Recipes, Meats, Submit

There’s nothing more Australian than a dog’s eye with a coldie and a bit of dead horse on a scorching summer’s day. This take on the classic hearty ‘meat poi’ is fragrant with fresh herbs and orange rind.

Meat pie

  • 700g chuck steak
  • 4 tbslp olive oil
  • salt and pepper
  • 2 large onions
  • 2 cloves garlic
  • 50g butter
  • 2 tblsp flour
  • 1 tblsp Worcestershire sauce
  • 250ml red wine
  • 250mL beef stock
  • 1 x tin tomatoes
  • 1 sprig rosemary
  • 1 piece orange rind
  • 1 bay leaf
  • Puff pastry

Cube beef. Heat heavy pan with 2 tblsp oil, fry until brown, season. Heat remaining oil cook onion and garlic, season. Add butter and flour, cook few minues. Add beef red wine rosemary, orange, bay leaf and remaining liquid. Stew on a low heat, stirring occasionally, for 1 ½ hours.

Heat oven to 180ºc. Line a pie dish with pastry and bake in the oven for about 10 minutes to brown it up (to avoid a sloppy pie base). Fill with stewed meat and top with more pastry. Pop in the oven and bake for around 25 minutes, or until the pie is golden.