Australian Meat Pie

Ingredients for 4 servings:

• 500 beef, no lean meat
• 1 large onion(s), preferably a vegetable onion
• 250 ml meat broth
• 1 tbsp Worcestershire sauce
• 5 tbsp oil
• ½ bunch parsley, flat
• 150 g shortcrust pastry
• 150 g puff pastry
• ½ tsp nutmeg
• salt and pepper
• Milk
• Sauce thickener or flour butter

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Cut the beef and onions into small pieces. Do not use goulash pieces. Finely chop the parsley. Sauté the onion in the oil until translucent, add the meat and let it brown. Deglaze with the meat broth, add Worcestershire sauce and parsley, and also the nutmeg. Cover and let it simmer until soft. Add more meat broth, if necessary. When the meat is tender, thicken it. Either with flour, butter, or a sauce thickener. There shouldn’t be too much liquid. Cut out 15-20 cm circles from the shortcrust pastry. Pull up a small edge. Place the cooled meat on top. Cut out equal-sized circles from the puff pastry. Brush the outer edge of the shortcrust pastry with a little water, cover with the puff pastry. Press gently and cut a slit in the top of the puff pastry to allow the steam to escape. Bake in a preheated oven at 200°C for about 25 minutes. Watch for browning. Brush with a little milk and then return to the oven for another 2-3 minutes. Can also be made with turkey or pork.