-PASTRY-
1/4 lb Butter
3/4 c Flour, white
3/4 c Flour, self-raising
Water, ice cold
FILLING
2 lb Lamb or beef
-(pre-cooked cubes)
2 md Brown onions
1/4 c Seasoned flour
-(flour with basil,
-oregano and pepper)
1/2 lb Mushrooms
6 Tomatoes
1 Capsicum (green pepper),
-sliced
1 c Bread crumbs
1/2 c Tomato sauce
MAKE PASTRY: Cut butter and flour with two knives
until mixture contains particles the size of small
peas. Sprinkle with cold water until pastry clings
together. Shape into ball and place in refrigerator
for 1/2 hour.
Roll out to cover pie dish (about 8 inch). Leave
enough pastry for a top. Pre-bake the pie shell for 10
minutes at 350 degrees F. To prevent crust walls from
collapsing, fill with dry beans for the first five
minutes.
MAKE THE FILLING: fry onions and meat, continuing
until onion is lightly browned. Add flour mix, sliced
tomatoes, sliced capsicum, tomato sauce and bread
crumbs to pan. Continue until capsicum is softened.
Add mushrooms and fry for 1 minute more.
Place the fried mix into the pre-baked pie shell,
cover with pastry lid and cook in moderate oven for 20
minutes. Serve hot .
NOTES:
* Australian baked meat pie — This recipe is an
original creation of my wife, Kerry.
: Difficulty: moderate.
: Time: 30 minutes preparation, 30 minutes cooking
and cooling. : Precision: measure the ingredients.
: Michael Gigante
: Royal Melbourne Institute of Technology, Melbourne
Vic., Australia : seismo!munnari!cidam.oz!mg
: mg%cidam.oz@seismo.css.gov -or-
mg%cidam.oz@australia (CSNET)
:
Yields
4 Servings