Friday, September 3, 2010

Meat Is Neat

A very low-key day indeed. I actually don't quite remember what i did...rode my bike, swam? I'm uber wiped out so im gonna keep this short and sweet.
I made an Australian meat pie. Which was yumminess to the max! I didn't have any ground beef so i had to mince a boneless steak i had. It took forever, but it tasted just the same, if not even better.

Now Australia is the smallest Continent, so its the 'country' of the day. The English were the first to establish settlements, however, agriculture there was a mega fail. So the depend on a lot of food from England. The Irish and some Asian countries migrated down under and had an influence on their cuisine as well.
I made a meat pie because it's the national dish of Australia. More than 260 million pies are eaten every year there.

Australian Meat Pie:
-3 tbs. of olive oil
-1 medium vidallia onion, finely chopped
-1 lb. of ground, lean beef [80% meat to 20% fat is preferred]
-1 tsp oregano
-1 tsp salt
-1 tsp black pepper
- 1 tsp paprika
-1 tbs. corn starch
-3/4 c. beef stock
-1/3 cup tomato pasteCheck Spelling
-1 tbs. Worcestershire sauce
-1 tsp Vegemite or 1 vegetable stock cube
-2, 8" pie crusts [homemade is always better]
-1/2 tbs butter, melted

Preheat hot box to 430 degrees F ; 220 C.

In a medium skillet heat the oil, add in the onions and fry until translucent, 3-4 mins. Toss in the spices and beef, cook until browned. Combine 1 tbs of the stock and the cornstarch in a small cup or bowl. set aside. Now add the remaining beef stock, tomato paste, Worcestershire sauce, and Vegemite. Bring to a boil. Stir in the cornstarch mixture, and simmer for 10 mins, or until thickened. Pour the beef mixture into one of the pie shells, now cover with the remaining crust. Brush with the beaten egg. Then make slits in the middle of the pie to allow steam to escape.
Bake for 20 mins.

Take out and enjoy. yum diddly dum dum.

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