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recipes |
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Meat Pie |
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My name is Heather, and I am a typically Aussie girl. I was born in the Australian countryside near Sheparton, Victoria. I had two brothers and one sister and we lived together with Mum and Dad. The meat pie was a favourite dish with my family. We would bring out our biggest pie dish and Mum and I would dust the kitchen table with flour. We would roll out the pastry, and prepare the pie with layers of meat, potatoes and onions. Mother learnt this recipe from her mother, and when making it, often a neighbour would come in to watch. When she tried to make it, it never tasted as good as Mumıs. Mum would often say, "It takes an hour to make, but you all eat it in minutes." This dish was usually made in the winter, although we children would eat it anytime. We always knew when Mum had made it. As we walked through the door, the smell was wonderful. This dish reminds me of my childhood and it is my favourite meal even today. |
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Ingredients |
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half a cup of water 3 cups self-raising flour half a cup of butter 2 eggs milk (to brush top) 2 kilos meat 3 large potatoes minced dried herbs |
Mix together flour, water, butter, eggs, and milk into a pastry. Roll out the pastry, and place in the pie dish. Keep some dough aside for the pie lid. Braise the meat gently in liquid until cooked through. Put a layer of meat, with dried herbs to taste, in the pastry shell, then add a layer of potatoes, followed by a layer of onion. Repeat the layers until the pastry shell is full. Put pie lid on top. Brush milk over pastry. Put foil over pie. Bake for approximately 1 hour at 180 degrees C. Take out of oven and remove foil. Brush pastry with milk. Return to oven until pastry is golden. |
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