Australian Meat Pie

Name: Australian Meat Pie
Total time: 3 h
Yield: 6 servings
Ingredients: 3 cups All-purpose flour, for the pastry; 1½ tsp Table salt, divided; 225 g Unsalted butter, cold, cubed; 2 Eggs (large), 1 for the pastry, 1 beaten for glazing; 1 tbsp Vegetable oil; 1 Yellow onion, finely chopped; 900 g Ground beef (80/20); 3 tbsp All-purpose flour, for the gravy; 2 tbsp Tomato paste; 2 tbsp Worcestershire sauce; 1½ cups Beef broth; 1 tsp Ground black pepper; ½ cup Ketchup, for serving (optional)

3 hrServes 6$52.76

Ground beef and onion are simmered in beef broth with Worcestershire sauce, tomato paste, and plenty of black pepper, thickened into a rich gravy, cooled, and baked in homemade shortcrust pastry until golden. This version is one large pie with a shortcrust lid; bakery pies often have a puff pastry top. It is served with tomato sauce (ketchup).

Ingredients

3 cupsAll-purpose flourfor the pastryBuy 1 bag
1½ tspTable saltdividedBuy 1 canister
225 gUnsalted buttercold, cubedBuy 1 package
2Eggs (large)1 for the pastry, 1 beaten for glazingBuy 1 carton
1 tbspVegetable oilBuy 1 bottle
1Yellow onionfinely choppedBuy 0.32 lb
900 gGround beef (80/20)Buy 1 package
3 tbspAll-purpose flourfor the gravy
2 tbspTomato pasteBuy 1 can
2 tbspWorcestershire sauceBuy 1 bottle
1½ cupsBeef brothBuy 1 carton
1 tspGround black pepperBuy 1 jar
½ cupKetchup (optional)for servingBuy 1 bottle

Method

For the pastry, whisk 3 cups of the flour with 1 tsp of the salt, rub in the butter until crumbly, then mix in 1 egg and 4 to 6 tbsp ice water to make a dough; wrap and chill 30 minutes.
Heat the oil in a large pan, soften the onion, then add the beef and cook, breaking it up, until browned.
Stir in the remaining 3 tbsp flour for 1 minute, then the tomato paste, Worcestershire sauce, broth, pepper, and remaining salt, and simmer, stirring, until thick, about 20 minutes; cool completely.
Heat the oven to 400°F (200°C). Roll out two-thirds of the pastry to line a 23 cm pie dish, fill with the cold filling, and cover with the remaining pastry; seal, crimp, and cut a steam hole.
Brush with the beaten egg and bake until deep golden, 40 to 45 minutes; rest 10 minutes and serve with ketchup if you like.