Australian Meat Pies

My photo's do not do this justice as we ate all the nice looking pies first and I had only my son's camera with a low battery to use on this recipe but the recipe itself is superb!

While in Australia I got hooked on these meat pies that are served at sporting events, on job sites and are used for party or picnic food. They are easy to make and extremely popular over there but you can't find anything like them in America.

Now you can enjoy a little taste of Australia yourself!

Aussie Meat Pie:

Ingredients:

1 T olive oil,

1 medium brown onion, finely chopped,

1 lb. ground beef,

1 T cornstarch,

3/4 cup beef stock,

1/8 cup tomato paste,

1 T Worcestershire sauce,

1 tsp. Vegemite or substitute with 1 beef or vegetable stock cube,

4 sheets frozen, ready rolled pie pastry, thawed, ( We made our own. )

1 egg beaten,

4 small pie tins and baking tray,

Ketchup.

Preparation:

1. Heat oil in sauce pan over medium high heat. Add onion and saute until soft.

2. Add ground beef and stir with wooden spoon until browned.

3. Combine cornstarch and 1 T of the beef stock. Set aside.

4. Add remaining beef stock, Worcestershire sauce, tomato paste and Vegemite or stock cube to beef. Stir well to combine. Add cornstarch mixture and bring to a boil. Reduce heat and simmer until thickened. Remove from heat and cool.

5. Heat oven to 350 degrees.

6. Place pie tin on top of pie pastry and cut circle around it. Repeat for all pie tins. These are the pie tops.

7. Place pie tins on pastry again and cut circle, this time about 1/2 inch away from the edge to make larger circles. Press these into pie tins.

8. Fill with meat mixture.

9. Place pie tops over meat. Use fork to seal edges and poke holes in top of each pie. Brush tops with egg.

10. Place pies on baking sheet and bake for 20 minutes or until golden. Serve with Ketchup.

I doubled the recipe and made 6 medium pies.

My kids like these for dinner ~ or breakfast!

Oslo Kringle

This is a very, very easy dessert to make but looks and taste like you're a pro in the kitchen. The first time we ever had this dessert was when we lived in Tacoma on Bristol Street. Our new neighbors, the Rolands, gave this to us as a Christmas gift. It came on a platter, with pink icing and sprinkles, wrapped in cellophane with a bow on top. It was so pretty and I was very impressed by this . Kathleen Roland said it was really very easy to make and I would be surprised. She then gave me the recipe which I have made many, many times. In fact, it is one of 3 desserts I make when we have unexpected company. You will need:

• 1 cup water
• 1 cube ( 1/2 cup) butter or margarine
• 1 cup flour
• 3 eggs
• 1 cup powdered sugar
• milk or water ( for icing)
• 1/2 teaspoon almond or vanilla extract
  

Boil the 1 cup water then add the butter just until it melts.

Add the 1 cup flour and stir until the mixture "slips" the pan.

Add the 3 eggs, one at a time, stirring until they are well mixed in.

Drop the mixture by spoon into a ring shape on a parchment paper lined baking sheet.

Bake at 425 degrees for about 40 minutes. When cool frost with approximately 1 cup of powdered sugar mixed with extract and small amount of milk, so the icing glazes this dessert. Sprinkles may be added now.

This dessert is also delicious without glaze and is so pretty if placed on a pretty platter with a bit of decoration off to the side. I use evergreens and holly during Christmas season, fall leaves in the Autumn...you get the picture! This is lovely served with fresh coffee or tea, milk for the kids in the group~