Australian Meat Pies
from Mary Ann Debes

Ingredients:

2 1/4 pounds of lamb, I use grilled lamb chops, remove the meat from the bone, and chop into small cubes (about 8 to 10 chops) (can sub beef)

28 ounces of beef bone broth

3 tablespoons tomato sauce

2 teaspoons Worcestershire sauce

1/4 cup red wine

1 teaspoon thyme, I use fresh thyme and add a bit more (you can sub oregano if you prefer)

1 teaspoon steak seasoning 

3 tablespoons olive oil

1 shallot, chopped fine (can sub onion)

1 cup mushrooms, chopped (optional)

1 pinch salt and pepper, if needed

2 tablespoons flour, can sub cornstarch

1/4 cup water

1 package puff pastry, Pepperidge Farm package of 2 sheets

Directions:

1. Sauté Shallots in 3 tablespoons of olive oil.  Sauté for 2 to 3 minutes.

2. If using raw lamb, add to the shallots and brown on medium-high

3. Add beef stock, tomato sauce, Worcester, red wine, and seasonings.

4. Simmer for 1 1/2 to 2 hours until very tender (I never need to cook it longer than half an hour with the grilled lamb)

5. Put flour and water in a shaker or jar and shake to mix to create the thickener.

6. Add thickener and stir.

7. Boil gentle for 1 to 2 minutes until thick.

8. Cool mixture.

9. Preheat oven to 375 to 400 degrees

10. For crust, cut one sheet of puff pastry into 4 equal squares.  

11. Roll lightly so each piece will fit the bottom of an individual small tinfoil pie plate.  the 

12. Spray the 4 pie plates with Pam

13. Place the rolled out square in each pie plate and lightly push the dough to the bottom and sides to the pie plate

14. Fill each with the cooled mixture

15. Top the filling with mushrooms (you can top with a grated cheese, if you like. This may go better if you are using beef.

16. Cut the other puff pastry sheet into 4 equal squares and roll slightly - use these pieces to top each of the 4 pie plates containing the mixture

17. Cut the excess pastry off with a knife

18. Use a fork to seal the edges

19. Place pies on a baking sheet lined with parchment paper, then place on the lowest rack in the oven

20. Bake for about 30 minutes or until golden brown

21. Cool slightly and serve