A Taste of Down Under celebrates its 20th anniversary with a gathering of dozens of chefs and restaurants at the TriBeCa Rooftop.
One of the participating restaurants is Pie Face, an Australian chain with four stores in NYC.
Senior marketing manager Tennille Scicluna prepares Australian minced beef pie in the Good Day Cafe.
Makes 8 pies
· 1 package pie dough
· 1 package frozen puffed pastry
· 2 tablespoons olive oil
· 2 medium yellow onions, small dice
· 4 medium garlic cloves, finely chopped
· ¼ cup tomato paste
· 2 pounds lean ground beef
· 2 teaspoons ground coriander
· 2 teaspoons ground cumin
· 2 teaspoons kosher salt, plus more as needed
· 2 (14-ounce) cans crushed tomatoes, chunky
· ½ cup water
· 1 bouillon cube dissolved in ½ cup water
· 1 cup rich brown gravy
· Egg wash
1. Line the cups in a muffin tin along the bottom and sides. Prick with a fork and chill.
2. Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the peppers, onion, and garlic, season with salt, and cook, stirring occasionally, until the vegetables have softened, about 6 minutes.
3. Add the tomato paste, stir to combine, and cook until the raw flavor has cooked out, about 1 minute.
4. Increase the heat to medium high, add the ground beef or turkey, and cook, breaking the meant into smaller pieces with a wooden spoon, until its just cooked through and no longer pink, about 4 minutes.
5. Add the coriander, cumin, and measured salt, stir to coat the meat and vegetables, and cook until fragrant, about 1 minute.
6. Add the tomato sauce, water, beef broth, and rich brown gravy, stir to combine, and bring to a boil. Reduce the heat to low and summer, stirring occasionally, until the flavors meld and the mixture thickens, about 30 minutes.
7. Let come to room temperature.
8. Fill each cup with the meat mixture to ¾ to the top.
9. Brush top with an egg wash.
10. Top with puff pastry and pinch together to close.
11. Bake for 15 minutes. Let cool and eat.