Australia

Posted by worldcookproject on
The next country up is Australia. Australian food seems to be divided in 2 very specific categories, the native people’s food which uses ingredients you can probably only find there and more americanized food. It was a little tough to find a recipe that is very specific to Australia but I think I did!
Here are a few facts about Australia:
  • Capital: Canberra
  • Population: about 23 million
  • Area: 7 692 024 km²
  • Currency: Australian dollar

For my Australian dish I made Australian meat pies. These individual portion sized pies were delicious. I chose to make them with sirloin meat but they can also be made with ground beef. The combination of pie crust and puff pastry makes them very interesting. Here is the recipe!

Australian meat pie

Ingredients:

  • 1.5 pound sirloin
  • 1/2 onion
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon thyme
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 pie crusts
  • 1 puff pastry
  • 1 egg

 

img_0959

 

Directions:

First, chop the onion and cut the meat in 1/2 inch cubes. Measure the salt, pepper, thyme, nutmeg, cornstarch, vinegar and Worcestershire.

img_0961

In a sauté pan, heat some olive oil and brown the meat. Once the meat is browned, put it in a large pot. In the same pan, cook the onion until translucent.

Put the onion in the large pot with the meat, cover with water (it should be about 4 cups of water). Bring to a boil and reduce the heat to low. Add the vinegar, Worcestershire, salt, pepper, thyme, nutmeg. Simmer for about 1 hour.

After an hour, with a slotted spoon, remove the meat from the liquid and set aside. Turn the heat to high and reduce the liquid to about 1 cup.

Once you have 1 cup of liquid, add the cornstarch and heat until the liquid becomes thick.

Remove from heat, add the meat back, stir and taste. Adjust salt if necessary.

Set the meat aside and cool completely.

Once the meat is cold, preheat the oven at 375F and start assembling the pies.

Cut the pie crust to fit in 4 individual 5″ pie containers or individual pot pie containers. If you don’t have enough crust you can roll it a little bit with a rolling pin.

Line the containers with the pie crust, fill each container with 1/4 of the meat.

Cut 4 rounds of puff pastry to cover the top of the pie. Brush the edges of the pie crust with egg wash (beat the egg with a little bit of cold water). Add the puff pastry on top and seal the edges. Brush with egg wash.

Poke a small hole on top and bake for 35 minutes.

Bon Appetit!

 

 

 

 

Leave a comment