Australian Meat Pie

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A basic recipe for an Australian Meat Pie flavored with bouillon, nutmeg, salt and pepper.
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 1 Ib ground chuck
    • 1 cube bouillon
    • 1 t salt
    • 1 t pepper
    • 1 cup water nutmeg
    • 3 t flour


Sauté meat until well browned. Drain off surplus fat. Add crumbled stock cube, salt, pepper and nutmeg. Add water. Bring to a boil and cook for a few minutes. Remove pan from heat, cool slightly and add flour to thicken. Return to heat and stir continuously until well thickened.

Pie Base: 1 1/2 cups flour, 112 t. salt, 1/2 cups shortening, 3 t. water

Sift flour and salt in a bowl. With a pastry blender, work in the shortening, Stir in the water, one tablespoon at a time, until the mixture holds together and forms a ball. Roll out dough and use a small saucer to cut in circles. Fill center with prepared meat filling. (A stick of packaged pie dough may be used instead of this recipe.)

Pie Top: 12 ox. puff pastry, egg glaze

Roll out puff pastry on light floured board. Use a small saucer to cut in circles. Wedge edges of base pastry, gently pressing tops into place. Pierce center with pointed knife. Brush well with glaze. Bake in 400° F oven for five minutes (Frozen puff pastry dough may be used).

Recipes From - The Gourmet Food And Cooking Resource