Australian meat pie

1. Cut the beef pulp into small pieces, roll them in flour mixed with peppers. It is convenient to do this in a bag, but you can also do it in a dish.

2. Salt and fry the breaded pieces of meat in vegetable oil. To do this, you can use a frying pan or a multicooker bowl, in which you can then continue cooking the filling.

3. Add chopped onion, crushed or chopped garlic clove, thyme leaves, Worcestershire sauce to the meat pieces fried on all sides and pour in the broth (meat, vegetable) or hot water.

4. Stew the meat until tender.

5. Chop the butter with a knife, soften slightly at room temperature, add flour and salt, mix, pour in some ice water and collect the dough into a lump. Shortbread dough should be soft and elastic, before use, place it in the refrigerator.

6. The meat filling needs to be cooled. Then divide the dough into two parts, roll each into a thin blank of the desired size and shape. I have rectangular foil shapes 8x11 cm, but round ones are desirable.

7. Put the dough in a greased form, form the sides. Lay out the filling.

8. Then, from puff pastry, previously thawed at room temperature, make blanks in the form of caps. They must match the size of the cake. Cover the filling with puff pastry and pinch the edges of the puff pastry with the edges of the shortcrust pastry or press it with a fork to the shortcrust pastry. If desired, brush the surface of the pies with egg yolk and sprinkle with sesame seeds. Make punctures to release steam and bake the pies in a preheated oven at 200 degrees until the dough is ready. Focus on time - 20 minutes.

9. Australian meat pies are ready.

10. I didn’t have green pea soup, mint sauce either, but I didn’t want to with tomato sauce ... I brewed mint tea, it was very relevant! Eight varieties of mint grow in my small garden, I plan to share ways to harvest it for the winter.

11. Bon appetit!