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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim gristle and fat from steak, cut into thin shreds, then chop very finely. Dust with flour, salt and pepper and place in the top of a double boiler or pudding pan. | 2. Place enough boiling water to come halfway up sides of bowl, simmer for 2 hours or until the meat is very tender. Replace water in saucepan as necessary to maintain level. | 3. Allow to cool completely. | 4. Roll out pastry dough thin and cut 3/4 of it to fit individual round, oblong or square pie tins. Line tins with dough, and fill about 3/4 full with meat filling. Cut lids from remaining dough, dampen edges and put into place . | 5. Cut a vent in the top of each pie for steam to escape. Chill for 15 minutes, then brush with beaten egg. Bake in a preheated hot oven (200 C / 400 F) for 25 minutes or until pastry is puffed and golden. Serve with tomato sauce (ketchup). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck	500	g		700.0	1.55	105.65	30.35
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
black pepper			ground	-	-	-	-
salt	1	teaspoon		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
puff pastry	1	packet	thawed frozen	-	-	-	-
egg				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.