PREPARATION: To make the filling, place meat into a saucepan, cook over low heat until meat is well browned. Drain off any surplus fat and reserve for later. Add crumbled stock cubes, 2 cups of water, ...

Check out both recipes and recreate it at home! Chef Curtis Stone can dish out fine dining with the best of them, but it's his humble recipes tapping into his Australian roots that are perfect for ...

For those unfamiliar with the process, Aussie Pie Kitchen takes savory pies like the ground beef and mire poix “Classic” or the chicken tarragon pie, and stacks them with a variety of sides including ...

Cook meat and onion together until meat is well browned. Add ¾ cup water, stock cubes, tomato sauce, Worcestershire sauce, salt and pepper. Bring to a boil and simmer for 15 minutes. Blend flour and ...

In Ye Olde Tymes, some food historians speculate, pie was merely a vessel for food to get to the table. Everything that came inside was eaten and the actual pastry that contained it was rubbish.