Beef And Bacon Meat Pies Food

BACON PIE

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease a 10-inch glass pie plate.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Pat dry on paper towels and crumble the bacon. Sprinkle bacon, cheese, and onion in the pie plate.
• In a medium bowl, stir the milk, eggs, baking mix, and pepper with fork until blended. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean.

BEEF AND BACON PIE

Steps:

• Cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
• Add beef to bacon drippings in skillet; cook 8 to 10 min. or until evenly browned, stirring frequently. Add carrots, onions, dates, raisins, vinegar, pepper and thyme; stir. Stir in bacon and 1/2 cup beef broth; cover. Bring to boil; simmer on medium-low heat 15 min. or until beef is tender.
• Meanwhile, mix flour and remaining broth until blended.
• Add flour mixture to ingredients in skillet; mix well. Cook, uncovered, 5 min. or until thickened, stirring constantly. Cool 30 min.
• Heat oven to 375°F. Line 9-inch pie plate with 1 pie crust as directed on package for two-crust pie; fill with meat mixture. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape. Place pie plate on baking sheet. Brush crust with egg.
• Bake 40 to 45 min. or until golden brown.

BEEF AND BACON MEAT PIES

Steps:

• Heat oil in a large pan. Once hot, add onion, garlic and spices, and cook until onions are translucent. Add beef and bacon and cook until brown, making sure that any large clumps have been broken down. Add peas, gravy powder and chicken stock and let simmer for about 7 minutes until a thick sauce has been made. Let cool.
• While waiting for the filling to cool, roll out the puff pastry and cut into rounds a little bit bigger than the tart shells (the pastry will shrink as it cooks).
• Preheat an oven to 400°F Place the tart shells on a non-stick cookie sheet and fill with the meat mixture Place your pre-cut puff pastry round on top and brush it with a little egg wash. Place in the oven and cook for about 20 minutes, until the top has puffed up and turned golden brown. Take out of the oven and let sit for 5 minutes before serving. (This will ensure the gravy isn't too hot.).
• Serve with your favourite salad and a glass of Mallee Rock Shiraz Cabernet Sauvignon.

LAURA O'CONNELL'S BEEF AND BACON SHEPHERD'S PIE

Steps:

• THE BEEF & BACON.
• Sauté the onion and garlic on a low heat until cooked.
• Add bacon and fry (turn up to a medium heat to lightly cook bacon),.
• Remove all ingredients from the pan,.
• Add the mince to the empty pan; cook until browned and liquid has reduced.
• Add the onion, garlic and diced bacon into the pan with the mince. Add the grated carrot, grated potato, mixed herbs, parsley, beef stock with Worcestershire sauce, salt and pepper.
• Add water; mix well and then cook on low heat until liquid has reduced by half.
• Add cornflour and water until sauce thickens. Remove from pan and cool.
• THE POTATO MASH: Cook potatoes and heat milk. Mash all together when potatoes are cooked and nearly falling apart.
• THE PIE:.
• Grease a large semi deep (about 10 - 12 cm deep) baking tray and line with puff pastry . Place beef and bacon mixture (once cool) in tray lined with pastry.
• Cook in oven on 180°C until pastry is lightly browned. Remove from oven.
• Place the potato mash over the mince; smooth out and sprinkle with grated tasty cheese to satisfaction.
• Heat oven to 220°C Place on middle shelf and bake for approximately 20 - 30 minutes.
• Allow to sit for 5 minutes and then it's ready to be portioned, served and enjoyed.