How To Cuisine Aussie Meat Pie

Aussie Meat Pie

Ingerdients  


1 onion, chopped
750g (1 1/2 LB) minced steak
1 1/2 cups beef stock
1/2 cup tomato sauce
pinch nutmeg
2 Tbsp flour blended with a little water
375g (12oz) packet shortcrust pastry, thawed
1 sheet ready rolled puff pastry, thawed
seasoning to taste

Preparation instructions

Saute' the onion, and meat in a frying pan until browned, draining off any excess fat. Add the beef stock, tomato sauce and seasoning, cover, bring to a boil, then simmer for 15 minutes. Stir in the blended flour, and allow the mixture to thicken then cool. Lightly grease a 23cm (9") deep pie dish and line with the shortcrust pastry. Spoon in the cool filling, moisten the edges with water, and top with the puff pastry, pressing gently to seal. Trim and score the edges, brush the top lightly with a beaten egg and make a slight cut in the center of the pastry. Bake at 230C (425F) for 10 minutes then reduce heat to 180C (350F) and bake a further 30 minutes. 

How To Cuisine Apple Pie

Apple Pie

Apple Pie
Ingerdients 


5 cups flour
1 T brown sugar
1/4 t baking powder
1/2 T salt
2 C shortening
1 T vinegar
1 egg, beaten
Water

Preparation instructions

Mix dry ingredients together. Cut shortening into dry ingredients

until mixture is the consistency of coarse meal. Combine vinegar

and egg and add enough water to make one cup liquid. Add liquid to

dry ingredients and mix until dough forms a ball. Avoid overmixing;

once it sticks together, that's enough. Divide dough and pat out

with hands into desired shape on floured sheet of wax paper (lots

of flour!). Put another floured sheet on top (more flour!) and

smooth with rolling pin. Transfer to pie dish using the wax paper.

Yields five or six 9-inch crusts. Store unused dough (in rolled-out

crusts or in balls) in freezer, tightly wrapped.

Pastry for 2 crusts

6 to 9 Granny Smith apples, peeled, cored, and cut into chunks

1 T cornstarch

1/2 t salt

3 T butter, melted

1 t ground cinnamon

3 T sugar

1/3 C light corn syrup

1/2 C light brown sugar

3 T light corn syrup

2 T flour

2 T butter, softened

Fill pastry-lined pie pan with apples. I highly recommend using a

9- or 10-inch cast iron skillet or chicken fryer -- these make a

great crust. Combine next 6 ingredients and pour over apples. Cover

with top crust; a lattice works best as it allows plenty of steam

to escape. 

Bake at 425 F for 30-45 minutes.  Combine remaining ingredients

and spread over crust. Return to oven for 10 minutes or until

topping is bubbly.