Australia celebrates her birthday today! It's a tradition for our family to pack a picnic with home made meat pies and coconut covered lamingtons and to head down the road to Sydney Harbour to watch the Australia Day festivities on the water. There's a Ferrython, RAAF fly-bys, Tall ships, Concerts and Fireworks. All good fun to watch as we swim in the public harbour pool directly opposite the Opera House
If you'd like the Meat Pie recipe, see after the break
(based on recipe by Accoutrement, Mosman)
1 tbls olive oil
1 large brown onion, finely chopped
500 g lean mince beef
2 carrots, finely diced
1 tbls cornflour
3/4 cup beef stock
3/4 cup tomato puree
2 tbls Worcestershire sauce
1 tbls barbecue sauce
2 sheets frozen, shortcrust pastry
2 sheets frozen, puff pastry
1 egg beaten
Heat oil in a saucepan over medium-high heat, add onion and cook for 3 minutes or until soft. Add mince
Cook for 4 minutes, stirring with a wooden spoon or until browned. Add carrot and cook for a further 4 minutes
Mix cornflour and 1 tablespoon of stock to form a paste, Add to pan. Simmer for 1 minute. Add stock, sauces and puree to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minute or until thick. Cool
Preheat oven to 180oC
Use a cutter to fit your pie tins and cut 6 rounds of short crust pastry and line the tins, make sure you brush with oil first. Fill with the cooled pie mixture and then cut 6 rounds out of the puff pastry for the top of the pie and place over the tin, press gently to join the edges*
Brush with beaten egg and bake for 30 to 40 minutes or until golden and pastry is well cooked. Serve with tomato sauce
Serves 6 to 8
*Please note that I used square tins to make my pies
