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This recipe is thanks to Meat and Livestock Australia.
Place plain flour, salt and chopped cold butter in a food processor, process until the mixture is fine and crumbly.
With the motor running, slowly add cold water, and process. The mixture should begin to come together and then form a ball. Add a little more water if needed.
Turn the pastry onto a lightly floured board, and gently knead for 30 seconds. Flatten it out to a small round, cover with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 200°C. Take your pastry from the fridge so it warms up a little, making it easier to roll.
Place the beef mixture into the pie dish. Beat an egg and a little milk together (egg wash).
Roll pastry out to the same shape as your pie dish but just a little larger so it will sit comfortably over the top.
Cut a ribbon of pastry from the edge of the rolled out pastry and press it around the rim of the pie dish.
Carefully roll the pastry onto the rolling pin and ease the pastry onto the pie dish.
Trim any overhang, seal the edge by crimping the pastry together. Make a small slash over the top of pastry (for steam to escape).
Brush it with the egg wash. Decorate the top with the pastry trimmings if you like. Or you could give it a light dusting of fine polenta.
Cook for 40-45 minutes, or until pastry is golden brown and beef mixture is bubbling.
The pastry quantity makes a buttery shortcrust pastry, enough to cover a 24cm pie dish.
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