Meat pie, Australia's famous street food, is prepared by filling crispy puff pastry with a thick, saucy ground meat filling and baking it. With its hearty structure and rich filling, it's a practical choice for evening meals and hosting guests.
Sauté the onion and garlic, add the ground meat and cook until it releases and reabsorbs its liquid. Add the flour and sauté briefly, then add the stock and tomato paste, and cook until it reaches a thick sauce consistency.
Transfer the filling to a bowl and let it come to room temperature, then cool thoroughly in the refrigerator; a hot filling will spoil the dough.
Line the molds with the puff pastry, fill with the cooled filling, cover with a second layer of pastry, and press the edges with a fork.
Brush beaten egg on top and bake in a preheated oven until golden brown. Let rest for a few minutes and serve hot.
Important: Be sure to cool the filling before stuffing; hot filling can soften the puff pastry and leave the bottom layer doughy while baking. The sauce should coat the back of a spoon in thickness, otherwise the börek will release liquid while baking. Allergen: contains wheat (gluten), egg.
Adding a pinch of black pepper and a few drops of soy sauce to the filling brings the classic deep flavor of Australian restaurants into the dough.
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