Australian Meat Pie with Macadamia à la Didi

Ingredients for 1 servings:

• 125 g minced beef
• 50 g beef
• 1 onion(s), red
• 1 tbsp tomato paste
• 1 tbsp sunflower oil
• ¼ tbsp cornstarch
• 40 ml beef broth
• ¼ tbsp Worcestershire sauce
• 50 g macadamia nuts
• n. B. Sea salt from the mill
• n. B. Pepper, colorful from the mill
• 75 g flour
• 45 ml water
• 15 g butter
• 1 dashes lime juice
• 1 pinch of salt

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

For the filling, place the ground beef in a bowl. Cut the beef into strips, then into small pieces, and add it. Combine the cornstarch with a tablespoon of beef broth and mix well, then set aside. Finely chop the onion. Toast the macadamia nuts in a pan without oil and remove from the pan when fragrant. Grind in a food processor until smooth. Heat the oil in the pan and fry the onions for 3-4 minutes until translucent and lightly browned, stirring frequently. Now add the ground beef and the meat pieces to the pan and fry. Add the Worcestershire sauce, tomato paste, macadamia butter, and the remaining beef broth to the pan and mix everything well. Add the prepared cornstarch and beef broth mixture. Season to taste with pepper and salt. Bring to a boil briefly, then reduce the heat to low and simmer gently for 8-12 minutes until the mixture has thickened. Then remove from the heat. For the dough, mix the salt into the flour in a bowl. Then mix in small pieces of butter. Add the water and lime juice and mix until a light dough forms. Remove the dough from the bowl and knead it a little on a lightly floured surface, then let it rest for 20 minutes. Then roll it out to a thickness of 4 mm. Cut two round discs from the dough to fit the baking tin, with one disc being approximately 1.5 to 2 cm larger than the other. For example, if the baking tin has a diameter of 15 cm, which is typical for Australian meat pies, one disc should be just under 17 cm (for the base and sides of the baking tin), and the other 15 cm (for the lid). Line the baking tin with the larger disc of dough, pulling up an edge. Pour in the prepared mixture and place the lid disc on top. Bake for approximately 20 minutes at 180 to 200 °C. The dough should be golden brown, but not too dark. Remove from the oven and serve.