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Aussie Meat Pie with Tomato Sauce (ketchup)

1 1/2 pounds round steak, cut into 1/2-inch cubes
1 1/2 cups water
1 beef stock cube
Salt and pepper to taste
1 onion, sliced finely
2 tablespoons all-purpose flour
1 teaspoon Worcestershire sauce

Pie base:
Pinch salt
2 cups all-purpose flour, sifted
2/3 cup shortening or butter
1/3 cup very cold water, approximately
Extra flour

Commercial puff pastry
Extra flour
Egg yolk mixed with a little milk, to glaze
Ketchup, to serve

To prepare the filling, combine all ingredients in a pan; stir until boiling. Cover; allow to simmer, stirring occasionally, for 1 hour. Cool thoroughly before using.

To prepare the base, sift flour and salt together into a bowl. Using knives or a pastry blender, cut butter into flour until the mixture looks like coarse cornmeal. Add 1/4 cup of water gradually, tossing the flour mixture up from the bottom with a fork. Add only as much more water as needed to make the mixture into a ball.

Turn out onto a floured sheet of paper; knead slightly until smooth. Roll out and line base and sides of 8 greased 4-by-4-inch pie pans (I use the round aluminum ones available in the supermarket).

Fill pans with meat mixture.

To prepare topping, preheat oven to moderate, about 375 degrees.

Roll out puff pastry onto a floured sheet. Cut out circles to fit the top of the pies. Wet edge of pastry base with egg and milk and press pie tops into place. Trim edges and press to join. Brush with egg and milk and make a small hole in center of pie to allow steam to escape.

Bake for 15 to 20 minutes until pies are golden brown.

Serve hot with ketchup. Makes 8.

-- Adapted from Australia Wide Cookbook,
with recipes by Valwyn McMonigal,
photos by Ken Duncan

Thursday, September 14, 2000

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