| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Australian |
Meats, Usenet |
4 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Butter |
| 3/4 |
c |
Flour, white |
| 3/4 |
c |
Flour, self-raising |
|
|
Water, ice cold |
| 2 |
lb |
Lamb or beef (pre-cooked cubes) |
| 2 |
md |
Brown onions |
| 1/4 |
c |
Seasoned flour (flour with basil, oregano and pepper) |
| 1/2 |
lb |
Mushrooms |
| 6 |
|
Tomatoes |
| 1 |
|
Capsicum (green pepper), sliced |
| 1 |
c |
Bread crumbs |
| 1/2 |
c |
Tomato sauce |
INSTRUCTIONS
PASTRY
FILLING
MAKE PASTRY: Cut butter and flour with two knives until mixture contains
particles the size of small peas. Sprinkle with cold water until pastry
clings together. Shape into ball and place in refrigerator for 1/2 hour.
Roll out to cover pie dish (about 8 inch). Leave enough pastry for a top.
Pre-bake the pie shell for 10 minutes at 350 degrees F. To prevent crust
walls from collapsing, fill with dry beans for the first five minutes.
MAKE THE FILLING: fry onions and meat, continuing until onion is lightly
browned. Add flour mix, sliced tomatoes, sliced capsicum, tomato sauce and
bread crumbs to pan. Continue until capsicum is softened. Add mushrooms and
fry for 1 minute more.
Place the fried mix into the pre-baked pie shell, cover with pastry lid and
cook in moderate oven for 20 minutes. Serve hot .
NOTES:
* Australian baked meat pie -- This recipe is an original creation of my
wife, Kerry.
: Difficulty: moderate.
: Time: 30 minutes preparation, 30 minutes cooking and cooling.
: Precision: measure the ingredients.
: Michael Gigante
: Royal Melbourne Institute of Technology, Melbourne Vic., Australia
: seismo!munnari!cidam.oz!mg
: mg%cidam.oz@seismo.css.gov -or- mg%cidam.oz@australia (CSNET)
: Copyright (C) 1986 USENET Community Trust
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