12940 Serves 12 Wed Aug 06 08:12:55 -0700 2008 Tue Feb 03 13:56:04 -0800 2009 Licensed http://www.chow.com/recipes/12940 Tue, 03 Feb 2009 21:56:04 GMT The Cornish pastie is the likely origin of this famous Australian pie. It is available as take-out food all over Australia, and numerous variations and fillings exist. In Australia the pies would be served with plenty of what Australians call “tomato sauce” (ketchup to Americans). The pies are quite tasty without the sauce, as offered in this recipe, but feel free to put a bottle of ketchup on the table.

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To prepare the pastry, sift the flour, baking soda, baking powder, salt, and garlic powder together. Cut in the butter and shortening until the mixture resembles coarse meal.

Mix in enough ice water to form a firm dough into a ball. Turn out onto a floured work surface and knead slightly. Wrap in plastic film and refrigerate until needed. (The pastry can be made 1 day in advance.)

Dust the ground meat with the flour and sauté in the butter with the garlic, leeks, celery, carrots, mushrooms, parsley, and thyme until the meat is browned and the vegetables are soft.

Add the wine, beef stock, and demi-glace. Simmer briefly. Adjust the seasonings and reserve. (The filling can be made 1 day in advance.)

Roll out the dough as thin as possible and cut circles 2 inches [5 cm] larger than the diameter of a muffin-tin well. Line the interior of greased muffin tins with the dough.

Fill each muffin tin with the filling mixture and cap with a circle of dough to cover.

Bake in a preheated 425°F [220°C] oven for 10 to 15 minutes, or until the tops are golden brown.

Serve the pastries hot, right from the oven. They may also be served warm.

]]> http://www.chow.com Arthur L. Meyer 50 Main 3 cups [720 mL] flour

]]> 1 teaspoon [5 mL] baking soda

]]> 1 teaspoon [5 mL] baking powder

]]> ½ teaspoon [3 mL] salt

]]> ½ teaspoon [3 mL] garlic powder

]]> 4 ounces [110 g] butter, chilled, cut into small cubes

]]> 4 ounces [110 g] solid vegetable shortening

]]> ⅓ cup [80 mL] ice water

]]> 12 ounces [340 g] ground chuck

]]> 1 tablespoon [15 mL] flour

]]> 1 tablespoon [15 mL] butter

]]> 2 garlic cloves, minced

]]> ¼ cup [60 mL] leeks, sliced fine

]]> 2 tablespoons [30 mL] celery, diced fine

]]> ¼ cup [60 mL] carrots, diced fine

]]> ¼ cup [60 mL] mushrooms, sliced thin

]]> 1 tablespoon [15 mL] parsley, chopped

]]> ½ teaspoon [3 mL] dried thyme

]]> 1 tablespoon [15 mL] red wine

]]> 1 cup [240 mL] rich beef stock

]]> ¼ cup [60 mL] demi-glace

]]> Salt and pepper to taste

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