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| recipes:aussie_meat_pie [2020/05/04 10:22] – created jmarcos | recipes:aussie_meat_pie [2020/05/04 10:24] (current) – jmarcos | ||
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| - | This recipe came from friends Greg and Christine Carter. | + | This recipe came from friends Greg and Christine Carter. |
| - | I used pre-made pillsbury pie crust for the bottom. much easier. | + | |
| - | I didn't have any beef stock so I cut some of the fat and harder parts of the sirloin and boiled that to get close. I also used some bacon fat in cooking up the onion and carrots to give it a little more body. | + | |
| - | I cooked it lower than suggested for about 75 minutes and then another hour at the higher bubbling temp. | + | |
| - | I used an immersion blender and just chipped the whole thing rather than taking meat out and putting into a food processor... it seemed like a waste to use a food processor. | + | |
| - | It was awesome..I had only 20 oz of beef not 32 and so that resulted in only 5 ramekins not 6 worth of food. the 2 lbs of meat are important it seems, heh. | + | |
| - | Hope they work out for you! | + | |
| Source: https:// | Source: https:// | ||
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| ====== Notes ====== | ====== Notes ====== | ||
| + | Notes from Greg: | ||
| + | - I used pre-made pillsbury pie crust for the bottom. much easier. | ||
| + | - I didn't have any beef stock so I cut some of the fat and harder parts of the sirloin and boiled that to get close. I also used some bacon fat in cooking up the onion and carrots to give it a little more body. | ||
| + | - I cooked it lower than suggested for about 75 minutes and then another hour at the higher bubbling temp. | ||
| + | - I used an immersion blender and just chipped the whole thing rather than taking meat out and putting into a food processor... it seemed like a waste to use a food processor. | ||
| + | - It was awesome..I had only 20 oz of beef not 32 and so that resulted in only 5 ramekins not 6 worth of food. the 2 lbs of meat are important it seems, heh. | ||
| + | - Hope they work out for you! | ||
