Aussie version of an old English favourite, perfect for cold meal occasions from high tea to hiking.
|Ingredient||Description||6 Units||12 Units||24 Units|
|Cooked Corned Beef||Pulled||400g||800g||1.6kg|
|Mixed Herbs||Dried||1 tsp||2 tsp||4 tsp|
|Pastry||6 Units||12 Units||24 Units|
BUTCHER – PREPARATION/METHOD
1. Combine all ingredients together and mix well.
2. Roll mixture into 140g balls and place in the fridge.
BUTCHER – PREPARATION/METHOD FOR PASTRY
1. Place flour in a large bowl, and put the lard and water into a suitable pot and heat until water boils.
2. Remove water and lard from the heat and add to the flour. Mix with a wooden spoon. Once cool enough, knead until smooth.
3. Divide dough into 6 equal portions. Separate ⅓ of each portion and set aside for the lid.
4. Grease an extra-large 6 mould muffin tin. Roll out your 6 portions of dough to about 5mm thick and each mould making sure you get into all corners.
5. Place your pre-rolled meat balls into the moulds and press down slightly. Bring the pastry up around the meat ball then remove any excess pastry.
6. Roll the pastry for the lid out to 5mm and cut out an 11cm diameter circle. Place on top pinching the edges together then cut a 10mm hole into the top of the pie.
7. Place into an oven preheated to 160°c for 30 minutes then brush with beaten egg. Increase the oven’s temperature to 180°c and cook pies for a further 20 minutes. Remove pies from oven and allow to cool completely.
8. Heat 250ml of port and chicken stock in a saucepan until boiling and stir in 1.5 teaspoons of gelatin powder and allow to cool before slowly pouring the port into the hole in the top of the pie.
CUSTOMER – INSTRUCTIONS FOR REHEATING/PREPARATION
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Sell in packs of four.