Yesterday I wrote a post about betel nut chewing in Papua New Guinea. Having lived there before, I suggested that I could write some stories about Papua New Guinea. I received quite a few comments saying yes please.
I’ve lived in quite a lot of places when I was growing up. Some of these places were, how can I put it… less well known. Ok, frankly some were dodgy. It was quite tough growing up moving to these places – sorry to my parents as I know they read my blog! Or at least they do sometimes. Taking the positive approach to all this is that now I can say: been there, seen that, lived that. I was young at that time, so on one hand I had quite a sheltered life because some of these places were dangerous. On the other hand, I think I have experienced things that one does not when one has only lived in a modern westernized society.
Anyway, this recipe has nothing to do with Papua New Guinea, because for that I’d need to cook crocodile for example. When I was younger I also mostly lived in Australia, so here is my first recipe for the Australian meat pie.
I recently invited a very dear Australian friend over for dinner. Living in Barcelona, we both miss meat pies. We had both discussed meat pies countless times, so this time I decided to make one. Besides, it was about time Mr. H. tried an Australian meat pie, after putting up with all our meat pie talks.
I searched for an Australian meat pie recipe in food blogs, just to make sure I’ve got the right kind of ingredients in mind. After that I did my own thing – as I mention in my about page, I am not into measuring. I’m not really into following the exact instructions either. But one detail caught my attention. All of the recipes had one crucial ingredient in common, which was something I don’t like, I had never bought, and had never imagined I would ever buy. Here was the offender: Heinz Tomato Ketchup!
I thought I would make some tomato sauce instead. But then I thought, what if not using tomato ketchup would make the pie not have a characteristic Aussie meat pie taste? So, as the above photo shows, I bought it.
Australian Meat Pie Recipe
750g minced beef
2 cloves garlic
1 stick celery
1 teaspoon Worcestershire sauce
2 teaspoons tomato ketchup
1/2 teaspoon oregano
2 teaspoons olive oil
2 sheets puff pastry
Chop the onion, garlic, carrot and celery into small pieces. Heat the olive oil in a large sauce pan. Cook the onion on low heat until it’s semi soft. Add the carrot and celery. Cook for a few minutes. Add the garlic and the meat. Cook for a few minutes. Add the Worcestershire sauce, tomato ketchup, oregano, some salt and black pepper. Cook while stirring until the meat is ready.
Preheat oven to 180°C.
Line a pie mould with with one of the sheets of puff pastry. Pour in the cooked meat mixture. Cover the pie with the other sheet of puff pastry. Seal all around the edges by pressing the two sheets of pastry together with your fingers.
Bake the pie for about 20-30 minutes or until golden.
- Even though they can come in all shapes and sizes, Australian meat pies are typically smaller sized as an individual serving. I decided to make a huge one, mainly because I don’t have small moulds. That’s a good enough reason for making a big pie, isn’t it?
- I was not too happy about the puff pastry I used, it tasted too strong and oily. Next time I’ll try another one, or try making my own.
- Apart from the pastry, the pie did have the characteristic taste I was looking for – thank goodness I bought the tomato ketchup.
- The three of us did enjoy this meat pie.