Dough

Cup of Yum
1. Bring water and milk to boil. Add the butter and melt.
2. Mix the flour and salt separately and add the liquids.
3. Knead the dough on a lightly floured surface and form a smooth, soft dough.
4. Cover the dough and refrigerate for 1 hour.

Filling

1. Sear the meat in butter and set aside.
2. Sauté the bacon and then the onion.
3. Add the meat and sauté for 5 minutes over medium / high heat, stirring constantly.
4. Deglaze with red wine and stir well.
5. Add broth, Worcestershire sauce, ketchup and nutmeg.
6. Cover and braise for 1 hour.
7. Dissolve the cornstarch in the tablespoon of water, and add to the meat.
8. Add parsley. Add salt and pepper.
9. Simmer for another 2 minutes. Turn off the heat.
10. Remove excess sauce and set aside. Cool meat completely.
11. Preheat convection oven to 350F/180C.
12. Roll dough to about ⅛ inch (3mm) thick on a lightly floured surface.
13. Cut four 6-inch (15cm) diameter circles with a cookie cutter.
14. Place circle of dough inside buttered molds. Fill with meat and a little sauce. Reserve remaining sauce.
15. Fold the edges over the filling.
16. Gather the remaining dough and roll it again.
17. Cut four 5-inch (12cm) diameter circles with a cookie cutter.
18. Make a small x with a knife at the center of each circle.
19. Place on the filling, and press edges so that the two layers of dough adhere.
20. Beat the egg yolk and milk. Brush the pies and the edges with the mixture.
21. Bake in the middle of the oven for 40 minutes.
22. Serve the Australian meat pies hot with ketchup on top.
23. Serve the reserved sauce separately.