OH NO!! Tomato Paste before the Beef Stock. Cook the Tomato Paste before adding Beef Stock!!!! You can ask me why if you want to as I am not going to say why right now? lol As for Vegemite, you cant taste it in the pie. As for the Cube of Beef Bouillon - should try and dissolve it in the Beef Stock - could warm up the Beef Stock to help the cube along. The pastry should be two different types but one type is okay. The mixture needs to be cold before placing in the pastry. Also, there should be a hole or a slit on top of the Pie to stop the pie from exploding open. lmao You did a great JOB even though of all the above. Congratulations. Top Job Mate!!
Technically you need flaky pastry for the top and short crust for the base. That's if you are eating it handheld,the short crust makes a solid base so it doesn't sog up on you.
I noticed you mentioned vegimite. I have never had a plain meat pie packaged or homemade with it. Its just mince tomato sauce 30 ml bbq sauce 30 ml 1/4 teaspoon of Worcestershire sauce I teaspoon of cornflour(starch) 1 teaspoon of salt and a tablespoon of flour as well as a cup of beef stock.
For those Visiting Sydney - HARRY'S CAFE DE WHEELS is an institution. the place has been around since BW Tv. Considered the best meat pies by Australian standards.
I think the only time I've ever seen Vegemite used in an Aussie meat pie was in a short-term promotional special. And this is from somebody with (coincidentally) a jar of Vegemite on my desk right now.
Shortcrust base puff pastry top. Worcester is pronounced wooster, the oo is short like ooh, how a baby says it, wanting something. Where is the tomato sauce?
I really cannot understand WHY the Humble Aussie style Meat Pie with tomato sauce has not taken off in the US, Most Americans I know who have tried them here love them, even the frozen factory mass produced varieties, My favorite is Beef, Bacon, and cheese. When my son was going through the I will not eat vegetable stage I made Meat Pies that were full of vegetables as well as meat in the brown sauce, one could see the peas carrots corn and other vegies and he ate it all down. Pies dont have to be sweet, savory meat pies are fantastic! Short Crust on the Bottom Puff Pastry on the top!
there are many versions of the meat pie in australia , including chunky steak with assorted add ins , like onion,mushroom, mashed potato, cracked pepper etc , the chunky versions are awesome , taste varies from maker to maker ,some pretty ordinary , others are great
The GRAVY is key to a great pie filling. Minced beef is ok, but chunks are much better. Classics are chunky beef and pepper or chunky beef and mushroom.
Great effort that. My picky critique would be it needs to be flakey on top, short crust bottom, slightly wetter with the gravy and you gotta serve with ketchup. Another Southern Australia variant is to serve over mushy peas with gravy on top. 👍🏼👍🏼
It's pronounced 'Whoosh-ter-sheer' here in western Australia. :-) Shortcrust pastry for the base, puff pastry for the top. And don't forget the tomato sauce! :-)
Mate, that meat pie looks like it is from Texas. It is FOOKIN HUGE! But yeah, shortcrust for the base, puff (or mashed potato) for the top is the best.
As an aussie who grew up on pies this was not a bad effort - to make it authentic you need a swirl of tomato (tom-ar-to not tom-ay-to) sauce on top and pick it up to eat as pies are never eaten with a knife and fork here.
Australian pies are as diverse as Australians, there are some dodgy ones, but that is countered by all the awesome ones out there made by local bakeries. Btw,, you never, ever use a knife and fork to eat an Australian pie. It’s eaten out of a paper bag.
Now you have mastered the meat pie you must try the pie floater all you have to do is make a pee mash turn your pie upside down put it in a bowl and pour your pee mash over the pie love to see your reaction
Try thick green pea soup. Invert the pie and lower it into the soup. Add a general helping of tomato sauce (not ketchup) to the base of the pie. Enjoy.
Nice attempt but your filling is a bit bland and dry; close enough though! Give it a good dollop of tomato ketchup on top before you tuck in (eat it) and it will come up trumps (good). 🇦🇺
I prefer chuck steak in my pies cook the stewing steak first until tender You can have curry pies Steak and mushroom steak and onion Then of course Chicken pies but I love beef Burgundy
@@ianmontgomery7213 mate, wish i could send over some of the pies i make and sell from home, such as my smokey burbon and beef steak, prawn and bacon, mediterranean, all meat n cheese (this one has 5 different meats, my own seasoning and a few other things on a bed of cheese)
@@ianmontgomery7213 i'll give ya a tip for not just a snag roll but for pie meat too....use equal amounts of lean lamb and pork mince as the combo really allows for the flavours to shine thru
too many US ingredients. Diced beef is always the main ingredient. The following are my ingredients finely diced and then sauted brown onion with oregano,salt ane pepper removed from pan and set aside. Keep the pan as is as you need it for the next step removed any sinews you can see from the steak meat. Dice the beef into rough bite size squares season the beef with pepper and salt. into the same pan saute the diced steak and brown all over. add a small dash of red wine to deglaze the pan. Cook off the alcohol. then re-add the onions. add some thinly sliced mushrooms add some super finely diced frilly fresh parsley (only a little) add some beef stock. do NOT add any GRAVOX SUPREME powder yet. put in a lidded casserole and part bake the beef to tender stage Removed from oven - it will be HOT Mix some GRAVOX SUPREME powder mixed with water and make sure it is NOT lumpy and NOT too thin nor to dry. so mix to a consistency of milk. stir in a little of the GRAVOX SUPREME now with some water into the cooked beef mix stir through so it coats all parts of the beef. Make sure your mix is not over loaded with too much liquid and set aside to cool. flaky pastry for the top. Short crust pastry for the base. Make it ad the set aside to rest before you roll it out - keep it cool preheat the oven so it is right temperature when you put the lidded pies in the oven. fill the intended pastry tins (I use disposable ones) with the partly cooked filling of beef Add the flaky pastry top brush an egg glaze over the flaky pastry prick the top of the pastry on top right through to allow it to bake properly Bake in oven Serve it hot. IF you have any HEAT freaks in the family you can add very finely diced red capsicum and a pinch of cayenne pepper to the meat you cook separately to the original version. BUT I put poppy seeds on top of those ones so that the Heat freaks know which ones to pick and so the traditionalists know which one to avoid.
Taking pride in your inability to cook is un-Australian, Chad. You can have factory made shit or decent hand-made pies. Did your mum ever make chicken or Shepherd's pie?
The genuine Australian pie has mutton and beef, a bit of onion, and lots of gravy and pepper. No tomato paste (shudder), but you can have other flavours. Most of your stuff was packaged. A bit odd. Need a shortcrust pastry base and a flaky top. Whatever you made was probably a nice pie, but not Australian. And it should be full of runny gravy.
I've made many meat pies your on the right track but I feel that your missing a few things and cooking it so quickly there's nowhere for flavour to develop. It's a bit lackluster sorry
Good bloke, we love people who love our country, however you committed two very serious criminal acts. 1. We understand that you used oversized pie dishes, but eating a regular Australian meat pie with a knife and fork will get you run out of town. Hands only. 2. Written into the Australian Constitution is that one must not eat an Aussie meat pie without tomato sauce, otherwise known in some places as ketchup. The culinary experience featured here is known in Australia as “eating a dogs eye wth dead horse. ( rhyming with meat pie and tomato sauce.) Having said all this, it will be case dismissed providing you follow an Aussie rules football team. (Other than Collingwood.)
Commonly it's shortcrust pastry on the bottom and puff pastry on the top.
Use puff pastry for the top,and remember to cut a small vent in top. Use milk or egg wash
OH NO!! Tomato Paste before the Beef Stock. Cook the Tomato Paste before adding Beef Stock!!!! You can ask me why if you want to as I am not going to say why right now? lol
As for Vegemite, you cant taste it in the pie.
As for the Cube of Beef Bouillon - should try and dissolve it in the Beef Stock - could warm up the Beef Stock to help the cube along.
The pastry should be two different types but one type is okay.
The mixture needs to be cold before placing in the pastry.
Also, there should be a hole or a slit on top of the Pie to stop the pie from exploding open. lmao
You did a great JOB even though of all the above. Congratulations. Top Job Mate!!
Technically you need flaky pastry for the top and short crust for the base. That's if you are eating it handheld,the short crust makes a solid base so it doesn't sog up on you.
2nd this, this is correct!
Wouldn't say they are unique to Australia,we just elevated them to gourmet status.
Woosta shear.Say it again Woosta shear.
I enjoyed watching that. Thanks from none other than Australia, where it's now the main pie-eating (footy) season.
I noticed you mentioned vegimite. I have never had a plain meat pie packaged or homemade with it. Its just mince tomato sauce 30 ml bbq sauce 30 ml 1/4 teaspoon of Worcestershire sauce I teaspoon of cornflour(starch) 1 teaspoon of salt and a tablespoon of flour as well as a cup of beef stock.
For those Visiting Sydney - HARRY'S CAFE DE WHEELS is an institution. the place has been around since BW Tv. Considered the best meat pies by Australian standards.
Yum! Thanks for sharing! much appreciated...God Bless 💖💕💜
I think the only time I've ever seen Vegemite used in an Aussie meat pie was in a short-term promotional special.
And this is from somebody with (coincidentally) a jar of Vegemite on my desk right now.
To mis-quote a favourite childhood cartoon- "You forgot (to add) the Graaavey...."
Otherwise, not a bad first attempt, for a Seppo! ;)
Shortcrust base puff pastry top. Worcester is pronounced wooster, the oo is short like ooh, how a baby says it, wanting something. Where is the tomato sauce?
I really cannot understand WHY the Humble Aussie style Meat Pie with tomato sauce has not taken off in the US, Most Americans I know who have tried them here love them, even the frozen factory mass produced varieties, My favorite is Beef, Bacon, and cheese. When my son was going through the I will not eat vegetable stage I made Meat Pies that were full of vegetables as well as meat in the brown sauce, one could see the peas carrots corn and other vegies and he ate it all down. Pies dont have to be sweet, savory meat pies are fantastic! Short Crust on the Bottom Puff Pastry on the top!
Mate it's not an Aussie meat pie if it doesn't blister your mouth. lol
Or your chin - and dont forget the tomato sauce.
Meat pies are so good they are to best to have at a footy game
there are many versions of the meat pie in australia , including chunky steak with assorted add ins , like onion,mushroom, mashed potato, cracked pepper etc , the chunky versions are awesome , taste varies from maker to maker ,some pretty ordinary , others are great
What no tomato sauce on top ???
The GRAVY is key to a great pie filling. Minced beef is ok, but chunks are much better. Classics are chunky beef and pepper or chunky beef and mushroom.
No way.Chunky pies are shit mate.
@@davidjohnston7512 Troglodyte.
australia invented wifi and chicken salt and much more
Great effort that. My picky critique would be it needs to be flakey on top, short crust bottom, slightly wetter with the gravy and you gotta serve with ketchup.
Another Southern Australia variant is to serve over mushy peas with gravy on top. 👍🏼👍🏼
I can smell it from here...
A pie here can have many fillings besides plain beef/gravy.
Curry beef or chicken.
Steak plain or with kidney/veg etc.
endless varieties.
It's pronounced 'Whoosh-ter-sheer' here in western Australia. :-) Shortcrust pastry for the base, puff pastry for the top. And don't forget the tomato sauce! :-)
What's the fork for? Our pies are finger food.
Mate, that meat pie looks like it is from Texas. It is FOOKIN HUGE!
But yeah, shortcrust for the base, puff (or mashed potato) for the top is the best.
You've done a pretty good job there, except never eat with a fork.
No dead horse ? (Sauce)
From an Aussie
That looks like a mean pie mate!
Only thing in common with Aussie meat pie is the pie meat !
As an aussie who grew up on pies this was not a bad effort - to make it authentic you need a swirl of tomato (tom-ar-to not tom-ay-to) sauce on top and pick it up to eat as pies are never eaten with a knife and fork here.
Australian pies are as diverse as Australians, there are some dodgy ones, but that is countered by all the awesome ones out there made by local bakeries. Btw,, you never, ever use a knife and fork to eat an Australian pie. It’s eaten out of a paper bag.
The filling looks too dry. Proper Aussie meat pies are beef and gravy. I'd use more beef stock and corn starch with the ground beef and onions.
The best pie I ever had was a chunky beef pie 😋😋
No ketchup (or tomato sauce as we call it in Australia)??? A meat pie always needs ketchup/tomato sauce.
Now you have mastered the meat pie you must try the pie floater all you have to do is make a pee mash turn your pie upside down put it in a bowl and pour your pee mash over the pie love to see your reaction
Try thick green pea soup. Invert the pie and lower it into the soup. Add a general helping of tomato sauce (not ketchup) to the base of the pie. Enjoy.
That's what I said
Wuss-ter-sheer is how you pronounce Worcestershire
Woos-ta-sheer
Nice attempt but your filling is a bit bland and dry; close enough though! Give it a good dollop of tomato ketchup on top before you tuck in (eat it) and it will come up trumps (good). 🇦🇺
Two things wrong, first the fork, second where's the rocking 'orse. . Cheers
I prefer chuck steak in my pies cook the stewing steak first until tender You can have curry pies Steak and mushroom steak and onion Then of course Chicken pies but I love beef Burgundy
You forgot the tomato sauce.
never throw away leftovers...combine them, add someflavouring and put it in a pie and top with tomato sauce before ya eat it
I had some oxtail stew left over so I turned it into a pot pie.
@@ianmontgomery7213 mate, wish i could send over some of the pies i make and sell from home, such as my smokey burbon and beef steak, prawn and bacon, mediterranean, all meat n cheese (this one has 5 different meats, my own seasoning and a few other things on a bed of cheese)
@@tonyhyde2644 sounds great! I mainly make sausage rolls. We have them for lunch at work once a fortnight.
@@ianmontgomery7213 i'll give ya a tip for not just a snag roll but for pie meat too....use equal amounts of lean lamb and pork mince as the combo really allows for the flavours to shine thru
@@tonyhyde2644 yeah I have heard that before. I sometimes use a pork and veal mince, which I also use for a spaghetti sauce.
Easier to use a piemaker rather than a barbecue or oven.
Eating with a fork! Mate pick it up and munch by hand. Otherwise great job.
My mum uses a fork and she is definitely an aussie..lol
No eat with fingers n mouth
@@timmcgrath676most people do just others who don't. I use my hands and gob..lol
@@teresaclark3291 pie bun get a pie put in a bun ..
@@timmcgrath676 never had one.. thanks for the heads up..👍
Ketchup please
"wūsster-sheer"
You are missing the most important thing !! Tomato sauce !! Blasphemy without it.
Nah. Sauce just ruins the flavour of the pie.
@@notamoron2246 sauce is fine on a cheap pie, but it agree a good bakery pie is better without sauce
@@rookere1604 Yes. I should've added "unless you're trying to add some flavour to a very ordinary pie".
are you another daddo brother. please say no
yeah, naah
Otherwise known as a “rats coffin”
Issuing the sauce mate , but good job :)
too many US ingredients.
Diced beef is always the main ingredient.
The following are my ingredients
finely diced and then sauted brown onion with oregano,salt ane pepper
removed from pan and set aside. Keep the pan as is as you need it for the next step
removed any sinews you can see from the steak meat.
Dice the beef into rough bite size squares
season the beef with pepper and salt.
into the same pan saute the diced steak and brown all over.
add a small dash of red wine to deglaze the pan. Cook off the alcohol.
then re-add the onions.
add some thinly sliced mushrooms
add some super finely diced frilly fresh parsley (only a little)
add some beef stock.
do NOT add any GRAVOX SUPREME powder yet.
put in a lidded casserole and part bake the beef to tender stage
Removed from oven - it will be HOT
Mix some GRAVOX SUPREME powder mixed with water and make sure it is NOT lumpy and NOT too thin nor to dry. so mix to a consistency of milk.
stir in a little of the GRAVOX SUPREME now with some water into the cooked beef mix stir through so it coats all parts of the beef. Make sure your mix is not over loaded with too much liquid
and set aside to cool.
flaky pastry for the top.
Short crust pastry for the base.
Make it ad the set aside to rest before you roll it out - keep it cool
preheat the oven so it is right temperature when you put the lidded pies in the oven.
fill the intended pastry tins (I use disposable ones) with the partly cooked filling of beef
Add the flaky pastry top
brush an egg glaze over the flaky pastry
prick the top of the pastry on top right through to allow it to bake properly
Bake in oven
Serve it hot.
IF you have any HEAT freaks in the family you can add very finely diced red capsicum and a pinch of cayenne pepper to the meat you cook separately to the original version. BUT I put poppy seeds on top of those ones so that the Heat freaks know which ones to pick and so the traditionalists know which one to avoid.
You got to try a new Zealand meat pie bro for real
This is from an Australian, it is un-Australian to make your own pies : )
Taking pride in your inability to cook is un-Australian, Chad. You can have factory made shit or decent hand-made pies. Did your mum ever make chicken or Shepherd's pie?
The genuine Australian pie has mutton and beef, a bit of onion, and lots of gravy and pepper. No tomato paste (shudder), but you can have other flavours. Most of your stuff was packaged. A bit odd. Need a shortcrust pastry base and a flaky top. Whatever you made was probably a nice pie, but not Australian. And it should be full of runny gravy.
I've made many meat pies your on the right track but I feel that your missing a few things and cooking it so quickly there's nowhere for flavour to develop. It's a bit lackluster sorry
Good bloke, we love people who love our country, however you committed two very serious criminal acts.
1. We understand that you used oversized pie dishes, but eating a regular Australian meat pie with a knife and fork will get you run out of town. Hands only.
2. Written into the Australian Constitution is that one must not eat an Aussie meat pie without tomato sauce, otherwise known in some places as ketchup.
The culinary experience featured here is known in Australia as “eating a dogs eye wth dead horse. ( rhyming with meat pie and tomato sauce.)
Having said all this, it will be case dismissed providing you follow an Aussie rules football team. (Other than Collingwood.)
Did Australia make you wear that shirt for the recipe
Sorry New Zealand Pies are the best.
what is that funny thing you are using to eat it?? thats not aussie or kiwi. pick the pie up in your hands and take a bite.
Horrific.
But auzzie is a beautiful doe just NZ has better tasting food as any auzzie that's been to NZ
Better? Bullshit!
In your dreams
Lols that's why like 15% percent of your population lives in Australia
Lols
Definitely not uniquely Australian. Try UK , New Zealand or any other former British colony. Australian pies not the best in my opinion