Australian meat pie

 The Australian meat pie can be a surprisingly quick dish. Undoubtedly it can be delicious when using the right ingredients. And of course it is very very nourishing. It can be even considered to be healthy since it taste the best with tomato sauce rich in potassium…

Australian meat pie

 Makes 8-10

300 g packet of puff pastry

600 pork neck or minced meat

2 onions, chopped

few sprigs of fresh thyme, chopped, or 3 tspns dried thyme

4 Tbsps oil

salt, pepper

2 Tbsps breadcrumbs

2 eggs, slightly beaten

(ok, this is this better version of pies…)

1.      Mince the meat if you bought the solid piece of meat. Heat the oil and fry the onions until golden. Add minced meat, thyme, salt and pepper, according to taste. Cool down.

2    Mix in 1 slightly beaten egg and breadcrumbs.

3.      Cut out 12 cm-diameter pastry circles. You will probably get about 8-10. At four edges of the each circle cut out small triangles reaching their peaks only half way down to the center.  Remember not to smash nor the circles neither the leftovers. Now arrange every fan-looking circle in a muffin tin whole, stick together the edges on the walls of the mould. Fill up with the stuffing. Brush with egg and plaster with the leftover cuts of the pastry sticking together slightly.

4.      With a toothpick make a few wholes in the top of every meat pie, brush with an egg and bake in 200 degrees for 25-30 minutes.

5.      Cool down the pies for a minute, and take out of the mould. You may need to separate the pies from the mould by levering it with a thin knife around the mould. Serve hot or warm and absolutely with a nice tomato sauce!

 Information on the Australia in the Modern World conference is available here.