Amy's Aussie Meat Pies .

• 1 kg round steak
• 1/4 cup plain flour .
• 1 pinch salt
• 2 pinch freshly ground pepper
• 2 tbsp olive oil
• 1 medium onion - finely chopped or grated
• 1 cup beef stock
• 2 tbsp tomato paste
• 1 tbsp worcestershire sauce
• 5 garlic chives - finely chopped
• 8 sheets ready rolled shortcrust pastry for individual pies
• 1 OR
• 750 grams shortcrust pastry for one large family pie
• 1 egg lightly beaten for sealing and glazing

1. Trim the excess fat and sinew from the meat , then cut the meat into 2cm cubes .
2. place the flour in a plastic bag add some salt and pepper then shake the bag to mix it well .
3. now add the cubed meat into the bag and toss gently until well coated with flour .
4. now remove the meat from the bag and shake off any excess flour .
5. Heat the oil in a heavy based pan then add the meat to the pan in batches , and cook quickly to seal until browned .
6. remove from pan and drain on paper towels .
7. leaving the meat juices in the pan add the onions to the pan and cook for 5 minutes or until soft .
8. once onions are done return meat to the pan with the onions and add the stock , tomato paste and worcestershire sauce , bring to the boil then reduce heat to simmer , covered , for 1 and 1/2 hours , stirring occasionally .
9. once cooked remove pan from heat and allow the meat mix to cool completely .
10. pre heat the oven to 210C / 420F.
11. for individual pies , cut circle shapes for your pie base , for bottoms makes sure it is big enough to go all the way up the pie dish and the lids smaller than base but with enough for sealing them .
12. i used 11cm pie tins for the individual pies so a bowl is a good way to get a slightly larger circle for your pie dish , about 14cm diameter .
13. now line your pie tins and place bottom pastry into the pie dishes making sure there are no tears and that they reach the top .
14. Divide cooled steak filling evenly into the pie pastry shells .
15. brush around the pastry rim with the beaten egg and place pastry lid on top and press the edges down to seal it .
16. decorate if desired .
17. brush the pie pastry top with the egg and using a sharp knife make 2 small slits in the top of each pie and place pies tins onto a baking tray and bake for 15 minutes or until pastry is golden .
18. serve pies hot with tomato or your favourite sauce or non at all .
19. enjoy .
20. :-)
21. for one large family pie , roll pastry out onto a lightly floured board until pastry is about 3mm thick and cut to fit large pie dish all the way up the sides and one smaller to fit as a lid for the pie .
22. line your pie dish and place bottom pastry into bottom of pie dish and fill with cooled steak filling , brush edges with egg , add the lid pressing edges to seal the meat into the pie , with a sharp knife make three small slits in the lid and brush with egg .
23. place the pie in preheated oven and bake for 30 minutes or until golden and crisp .
24. slice and serve hot with sauce and mash .
25. enjoy .
26. :-)
27. NOTE : a pie dish of any shape can be used , check the cup capacity by standing the dish on a level surface and measuring water into it .
28. allow plenty of time for your pastry to thaw before using it .
29. make sure the steak mix is completely cooled before adding it to the pastry .
30. also you can add bacon , mushrooms , herbs in the cooking process to add to the flavor and variation of the pies .
31. cheeses can also be added but on top of cooled mixture before lid goes on top.
32. i added cheese to mine .

flour, salt, freshly ground pepper, olive oil, onion, beef stock, tomato, worcestershire sauce, garlic, shortcrust pastry, or, shortcrust pastry, egg

Taken from cookpad.com/us/recipes/341564-amys-aussie-meat-pies (may not work)