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We hope you got insight from reading it, now let’s go back to amy's aussie meat pies . recipe. To cook amy's aussie meat pies . you only need 14 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to cook Amy's Aussie Meat Pies .:

1. Prepare 1 kg round steak
2. Provide 1/4 cup plain flour .
3. Prepare 1 pinch salt
4. Provide 2 pinch freshly ground pepper
5. Use 2 tbsp olive oil
6. You need 1 medium onion - finely chopped or grated
7. Take 1 cup beef stock
8. Provide 2 tbsp tomato paste
9. Take 1 tbsp worcestershire sauce
10. Provide 5 garlic chives - finely chopped
11. Provide 8 sheets ready rolled shortcrust pastry for individual pies
12. Take 1 OR
13. You need 750 grams shortcrust pastry for one large family pie
14. Get 1 egg lightly beaten for sealing and glazing

Instructions to make Amy's Aussie Meat Pies .:

1. Trim the excess fat and sinew from the meat , then cut the meat into 2cm cubes .
2. place the flour in a plastic bag add some salt and pepper then shake the bag to mix it well . now add the cubed meat into the bag and toss gently until well coated with flour . now remove the meat from the bag and shake off any excess flour .
3. Heat the oil in a heavy based pan then add the meat to the pan in batches , and cook quickly to seal until browned . remove from pan and drain on paper towels . leaving the meat juices in the pan add the onions to the pan and cook for 5 minutes or until soft .
4. once onions are done return meat to the pan with the onions and add the stock , tomato paste and worcestershire sauce , bring to the boil then reduce heat to simmer , covered , for 1 and 1/2 hours , stirring occasionally .
5. once cooked remove pan from heat and allow the meat mix to cool completely .
6. pre heat the oven to 210°C / 420°F.
7. for individual pies , cut circle shapes for your pie base , for bottoms makes sure it is big enough to go all the way up the pie dish and the lids smaller than base but with enough for sealing them . i used 11cm pie tins for the individual pies so a bowl is a good way to get a slightly larger circle for your pie dish , about 14cm diameter . now line your pie tins and place bottom pastry into the pie dishes making sure there are no tears and that they reach the top .
8. Divide cooled steak filling evenly into the pie pastry shells . brush around the pastry rim with the beaten egg and place pastry lid on top and press the edges down to seal it . decorate if desired . brush the pie pastry top with the egg and using a sharp knife make 2 small slits in the top of each pie and place pies tins onto a baking tray and bake for 15 minutes or until pastry is golden . serve pies hot with tomato or your favourite sauce or non at all . enjoy . :-)
9. for one large family pie , roll pastry out onto a lightly floured board until pastry is about 3mm thick and cut to fit large pie dish all the way up the sides and one smaller to fit as a lid for the pie . line your pie dish and place bottom pastry into bottom of pie dish and fill with cooled steak filling , brush edges with egg , add the lid pressing edges to seal the meat into the pie , with a sharp knife make three small slits in the lid and brush with egg . place the pie in preheated oven and bake for 30 minutes or until golden and crisp . slice and serve hot with sauce and mash . enjoy . :-)
10. NOTE : a pie dish of any shape can be used , check the cup capacity by standing the dish on a level surface and measuring water into it . allow plenty of time for your pastry to thaw before using it . make sure the steak mix is completely cooled before adding it to the pastry . also you can add bacon , mushrooms , herbs in the cooking process to add to the flavor and variation of the pies . cheeses can also be added but on top of cooled mixture before lid goes on top. i added cheese to mine .

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