Australian Meat Pie

.... submitted by arielle
from US

1 oz kidney (optional)
juice of 1/2 lemon
3 bacon rashers, chopped
2 onions, peeled and sliced
1.5-2 kg. (3-4 lb) chuck steak, trimmed and chopped into small cubes
2 cups water
1/2 teaspoon black pepper
1/2-1 level teaspoon salt
few sprigs of fresh thyme or
1/2 level teaspoon dried thyme
1 stick celery, finely chopped
3 tablespoons plain flour
1 recipe shortcrust pastry

Soak the kidney in a little water with lemon juice for 1/2 hour to
remove any strong flavour. Fry chopped bacon in a large heavy based
saucepan, and when the fat starts to sizzle, add the onion. Fry over a
low heat until the onion is soft. Add the chopped steak and finely
chopped kidney. Pour in water and season with salt, pepper and thyme.
Cover and simmer gently for about 1 1/2 hours. Smooth out the flour
with a little extra cold water, then stir this into the meat. Stire over
the heat until thick. Pour into a deep pie dish of 2 litre (8 cups)
capacity. If you own a pie funnel, place in the centre of the meat (you
could substitute an upturned egg cup). Roll out the pastry, cut a few
strips for a collar. Place these on the wet rim of the pie dish and
brush with milk or beaten egg. Lift remaining pastry onto a rolling pin
and place on top of the pie. Trim edges with a knife. Press edges
together with a fork to seal. Make a few steam holes. Glaze with beaten
egg or milk and bake in a hot oven for 30-40 minutes.

Shortcrust pastry

3/4 cup plain flour
3/4 cup self-rising flour
pinch of salt
100g (3 1/2 oz) butter
3 tablespoons cold water
1 teaspoon lemon juice

Place flours and salt into a mixing bowl, rub in butter with fingertips
and mix into a dough with water and lemon juice. Turn out onto a lightly
floured surface and knead lightly with a little flour. Rest for 20
minute before rolling.



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