The Australian Beef Pie Recipe I went to Australia and fell in love with their traditional beef pies. In fact, to this day, I would have one for every meal if I had my way. Once I returned to the States, I was determined to come up with my own rendition of this classic dish. Although I created this recipe based on nothing more than my warm memories of this meal, I have nonetheless had many Australians flock to my store to purchase this little taste of home. A true testament. well i dedicated this beef pie to my loving Esther Spross from Hervey Bay Queensland Australia
level: easy Makes one deep-dish 10-inch pie, 6 to 8 slices
Filling:
1 tablespoon vegetable oil
1 cup chopped onions
1¼ pounds ground beef
1 cup brown gravy mix (preferably McCormick brand)
¾ cup water
1½ cups shredded cheddar cheese
Crust:
1 recipe Traditional Pastry Piecrust dough for a 10-inch double-crust pie
½ cup heavy cream (to glaze the top crust and crimped pie edges)
Method:
Preheat the oven to 425°F.
To prepare the filling, heat the vegetable oil in a medium skillet over medium heat. Add the chopped onions and sauté until tender, about 8 minutes.
Add the ground beef to the skillet, continuously breaking up the beef with a whisk to form small pieces. Cook until the beef has completely browned and is cooked through, approximately 10 minutes.
When the beef is browned, transfer the beef mixture to a strainer and drain the excess juices. Set the beef aside. In a small mixing bowl, combine the brown gravy mix and water, whisking them together until they are thoroughly combined, with no clumps. Transfer the beef back to the skillet.
Over low heat, add the brown gravy to the beef, mixing well. Stir the shredded cheddar cheese into the skillet, distributing it evenly throughout the beef-gravy mixture. Set the beef to the side while you prepare the pie shell.
To prepare the pie shell, divide the ball of dough in half, setting one half to the side. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 12-inch circle.
Fold the circle in half, place it in a deep-dish 10-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Spread the beef evenly across the bottom of the pie shell.
To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 12-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie.
Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times.
Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 375°F and continue baking for 35 to 40 minutes, or until the pie is hot in the middle (this can be determined by inserting a knife into the center of the pie).
Transfer the pie plate to a wire cooling rack and allow the pie to cool for 5 to 10 minutes before serving.
Cooked Australian Beef Pie can be stored in the refrigerator for up to 3 days. An uncooked pie can be stored in the freezer for up to 2 months.
Wrap the pie tightly in plastic wrap and store it in your freezer. For best results, thaw the pie in the refrigerator before baking as instructed.
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