Aussie Meat Pies

While I certainly am revelling in cooking cuisine from all around the world, I haven’t turned my back on my native cuisine – Australian. I’m sure some people would say that Australia doesn’t have a unique or identifiable cuisine, unlike Thai, Italian, Mexican and Indian. One of the great things about Australia, however, is that it is a very multicultural country, and this is particularly reflected in its culinary tastes. Most Australians eat a variety of different cuisines on a regular basis, and Asian food in particular has a high level of prominence in the Australian food experience. I think it’s a wonderful reflection of how multicultural and diverse Australian society is, particularly in Sydney and Melbourne. And may I say, the quality of Asian food in Australia is drastically higher than it is in North America.

Saying all that, Australia definitely has its own unique dishes and flavours, and I don’t believe anything comes close to a meat pie when considering the fundamental Australian dishes. As I continue to cook food from all around the world, I am endeavouring to cook as many national dishes as possible, as national dishes are a reflection of the nature of that society and culture, and the people of that culture have a strong relationship with those foods. This is certainly the case with Aussie meat pies, which have a ubiquitous presence throughout all of Australia, both in the cities and the “bush”. Meat pies definitely reflect Australian values – they are unpretentious, perfect for socialising with mates, and are wonderful when paired with beer and sport. It doesn’t get much better than going to the footy or the cricket with your mates and having a meat pie and a couple of beers. A prominent visitor to Australia (who I can’t recall at the moment but it may have been Bill Clinton) once said that no one does weekends like Australians. I agree with that statement because, contrary to popular belief outside Australia, Australians are amongst the hardest workers in the world, with some of the longest working hours in the world. As such, we enjoy our weekends, which are invariably filled with sport, socialising and, at the heart of all of these, food.

I absolutely love my meat pies, and along with lamb, they were the things I missed the most when I was living in Thailand (food-wise, that is). There are a variety of meat pies enjoyed in Australia, but the simple beef meat pie with some gravy is the staple and, in my view, the most enjoyable. In a way, they are comparable to American hot dogs. You don’t necessarily always want to know what’s in the meat pie that you’ve just bought – various odd cuts of meat and perhaps even a “golf ball” worth of fat. Well, those concerns are all allayed when you prepare and cook your own meat pies, as you obviously know the source of all the ingredients and you can tailor it to your tastes. This recipe was delicious – so delicious in fact that it didn’t need any tomato sauce to accompany it! I was slightly daunted at the prospect of making pies, as although they look like pretty simple fare, it’s a rather technical process that requires attention to detail to ensure that the meat is perfectly encased within the pastry. I was very proud with how they turned out. Indeed, it’s one of the proudest moments so far of my cooking adventures, and it’s given me the confidence to cook with pastry. Now that I’ve made the basic Aussie meat pie, I will be branching out to make some more delicious and diverse pies not just from Australia, but also from around the world.

Recipe (makes 4 pies):

1 tbs olive oil

1 large brown onion, finely chopped

500g lean beef mince

1 tbs cornflour

4 garlic cloves, finely diced

¾ cup beef stock (or beer)

½ cup tomato sauce

2 tbs Worcestershire sauce

1 tbs barbecue sauce

1 tsp Vegemite

2 sheets frozen, ready-rolled shortcrust pastry, thawed

2 sheets frozen puff pastry, thawed

1 egg, beaten

Heat oil in a saucepan over a medium-high heat. Add the onion and garlic and cook for 3 mins or until soft. Add the mince and cook for 4 mins or until browned.

Mix the cornflour and 1 tbs of stock to form a paste, and add to the pan. Add the stock, sauces and Vegemite and bring to the boil. Reduce heat to medium-low and simmer for 8 mins or until thick. Set aside and let cool.

Preheat oven to 220 degrees Celsius. Place a baking tray into the oven. Grease 4 pie pans than have an 8cm base measurement.

Cut 4 x 15cm circles from the shortcrust pastry, and use to line the bases and sides of the pans. Fill with mince and brush the rims with water. Cut 4 x 15cm circles from the puff pastry and place over the meat. Press to seal. Trim the sides, brush with the beaten egg and season.

Place pies onto the baking tray and bake for 20-25 mins or until golden. Serve.

Cuisine: Australian

Source: www.taste.com.au

Rating: Four stars