“The Aussie meat pie is as iconic as a curry is in India or fish and chips in England. These little Goan meat pies are my twist on this Australian favourite and they’re absolutely delicious. You can make the pastry and the filling the night before making them a perfect for entertaining.” Anjum Anand, Anjum's Australian Spice Stories
- 3-4 tbsp vegetable oil
- 2 small-medium red onions, finely chopped
- 30 g piece ginger, peeled
- 40 g garlic cloves, peeled
- 400 g pork shoulder, finely chopped, about 5 mm pieces
- 1 tbsp plain flour
- 1 heaped tsp garam masala
- 1 heaped tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp Kashmiri (degi mirch) chilli powder or paprika
- 300 ml chicken stock
- 3-5 green chillies, pierced with the tip of a knife
- 1½ tsp sugar, or to taste
- 2½ tbsp white wine vinegar, or to taste
- handful fresh coriander, finely chopped
- salt and freshly ground black pepper, to taste
- 1-2 tbsp milk, for brushing
- 1 small egg, lightly beaten
- 225 g plain flour, plus extra for rolling
- ¼ tsp salt
- 100 g cold unsalted butter, chopped, plus extra for greasing
- 2 egg yolks
- 2-3 tbsp ice cold water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
For the pastry, place the flour and salt in a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Don’t overwork. Add the egg yolks and most of the iced water and bring together to form a clump but again, do not over work. Add the remaining iced water if the dough feels dry. Place on your work surface, shape into a smooth log, wrap in plastic wrap and refrigerate for 1 hour. You can do this the night before.
For the filling,heat the oil in a large non-stick saucepan over medium heat. Add the onion and cook until soft and well browned on the edges. Meanwhile, process the ginger and garlic in a food processor with just enough water to make a smooth paste. Add to the cooked onions and stir until all the water has evaporated and the paste has had a chance to fry a little. Add the pork, flour and spices and stir for a few minutes. Add the stock and chillies, season to taste and bring to the boil. Reduce the heat to low and simmer for 20-25 minutes or until the pork is tender.
Add the sugar and vinegar and simmer uncovered until most of the liquid has evaporated but the mixture is still moist. Remove from the heat, stir in the coriander, then taste and adjust the seasoning if necessary. Set aside to cool completely.
Preheat the oven to 180˚C.
Remove the pastry from the refrigerator and cut into 10 even pieces- allow to soften slightly if too hard. Working with one piece at a time, roll out a piece of pastry on a lightly floured work surface into an 8-10 cm circle. Because the pastry is so short, they are very delicate so don’t press too hard. Place a good tablespoon of cold filling in the middle and bring over the other edge to form a semi-circle. Press the edges together, then gently seal with the tines of a fork. Place on a baking paper-lined baking tray and repeat with the remaining pastry and filling.
Brush the tops with the lightly beaten egg and bake on the middle shelf of the oven for 20-25 minutes or until golden. Serve hot or warm.