Mini meat pies are a quintessential part of Australian cuisine. These pies are usually made of a beef-and-gravy filling, a sturdy base, and a flaky golden brown top. What's not to love?
Method of preparing the Australian Beef Mini Pies:
Preheat the oven to 360°F (180°C).
Heat the oil in a skillet and cook the onions and garlic on medium heat until soft and fragrant.
To the same skillet, add the ground beef until browned. Then, pour red wine over the ground beef mixture and sprinkle nutmeg and smoked paprika on top. Stew for 1-2 minutes. Then, add in the chopped mushrooms and grated carrots.
Cook the beef mixture until all the liquid is gone. Then mix in the beef stock, tomato paste, and instant gravy. Give the pie filling a thorough stir, and then remove it from the heat.
Using a bowl, cut out 12 circles for the bottoms of your pies from the shortcrust pastry sheets. Then cut the tops out of the puff pastry.
Press the shortcrust circles into the muffin tin. Then fill the bases with the beef filling. Finally, cover the pies with the puff pastry tops and firmly press on the edges with your fingers to seal the pie and prevent it from leaking. Pierce the tops 4 times using a wooden toothpick
Brush the top of each pie with the beaten egg. Bake in the oven until the tops are golden brow. This should take around 25 minutes.
Australian meat pies are served hot with a sauce of your choice on the side. Ketchup, BBQ sauce, Worcestershire sauce and Takoyaki are considered to be classic pairings with these savory pies.
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