Good Old Meat Pie Food

MEAT PIES

Steps:

• Process flour and butter until crumbly. Add egg and enough of the water to make mixture come together. Knead pastry on floured surface until smooth. Cover; refrigerate 30 minutes.
• For the beef filling, heat oil in large saucepan; cook onion and beef, stirring, until beef is browned. Stir in undrained tomatoes, paste, sauce and stock; bring to the boil. Reduce heat; simmer, uncovered, about 20 minutes or until thick. Cool.
• Oil six ⅔ cup (160ml) pie tins. Divide pastry into six portions; roll each portion between sheets of baking paper until large enough to line tins. Lift pastry into tins; press over base and sides. Trim edges. Refrigerate 30 minutes.
• Cut six 11cm (4½-inch) rounds from puff pastry. Refrigerate until required.
• Preheat oven to 200°C/400°F.
• Line pastry-lined tins with baking paper; fill with dried beans or rice. Place tins on oven tray; bake 10 minutes. Remove paper and beans; bake further 5 minutes. Cool.
• Fill pastry cases with beef filling; brush edges of pastry with extra egg. Top with puff pastry rounds; press edges to seal. Brush tops with extra egg. Cut steam holes in top of pies.
• Bake pies about 20 minutes or until pastry is browned lightly.

FAVORITE FRENCH CANADIAN MEAT PIE

Steps:

• In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently., Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture. , Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil., Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.

MEAT PIE

Steps:

• Saute meat and onion in oil until no longer pink. Drain grease.
• Add potatoes and seasonings and mix well.
• Line pie pan with one crust and fill with meat mix.
• Top with second crust and pinch to seal.
• Cut slits in top of crust to vent.
• Brush crust with beaten egg and place filled pie pan on cookie sheet to catch any drips.
• Bake at 375F for 30-35 minutes until crust is browned.
• Note: Updated after review.
• If you prefer a more moist pie add some milk or cream to your mashed potatoes before adding to the filling. You could also tear a piece of bread or two and soak them in milk or broth and then add them to the meat mixture.
• Enjoy!

AUSSIE MEAT PIE RECIPE

Steps:

• Sprinkle beef with 1/2 tsp salt and pepper.
• Heat 1 tbsp oil in a large heavy based pot over high heat. Add 1/3 of the beef and brown aggressively all over, then remove. Repeat with remaining beef, adding more oil if needed.
• Turn stove down to medium high. Add garlic and onion, cook 3 minutes.
• Add flour, stir through.
• Slowly add beef stock while stirring constantly. Once flour is dissolved, add wine, tomato paste, Worcestershire, pepper and bay leaves.
• Return beef into pot, cover with lid, adjust heat so it's simmering gently.
• Simmer 1 hr 45 minutes. Remove lid, increase heat slightly and simmer 30 - 45 minutes, stirring regularly, or until beef is fork tender and liquid reduces down to a thickish gravy, just about covering beef (see video). Do not reduce liquid too much - thickens more as it cools & in pie.
• Remove from stove, cover and cool filling (I usually leave overnight).
• Preheat oven to 180C/350F.
• Cut out 6 rounds from the shortcrust pastry, then drape pastry into pie tins - don't stretch and pull pastry, causes shrinkage. (Notes 1 & 6)
• Place pies on tray. Top each pie with large sheets of parchment / baking paper and fill with pie weights (Note 7).
• Bake 20 minutes, remove, then use paper overhang to carefully remove pie weights.
• Return crusts into oven for 5 minutes or until base is light golden and dry (can skip, Note 8). Remove from oven.
• Fill pies with cooled filling, push down to fill. Should be slightly mounded.
• Cut rounds from partially thawed puff pastry - cut them slightly larger than the edge of the cooked pastry bases.
• Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.
• Brush lids with egg, then cut a 1cm / 0.5" incision in the middle using a small knife.
• Bake 30 minutes or until deep golden and puffed.
• Devour hot and fresh, topped with tomato sauce or ketchup if desired!

PASTIES (HANDHELD MEAT PIES)

Steps:

• Brown meat with onion soup mix and salt and pepper to taste. Set aside.
• Peel, dice, and par-boil potatoes and carrots.
• Add potatoes, carrots, and peas to meat and mix.
• Roll out pie crust to about a 6" circle.
• Add ½ to 1 cup of the meat mixture to the pie crust.
• Brush a little water to one edge of the pie crust.
• Gently fold the crust over and seal with a fork or your preferred method.
• Place the pasties on an un-greased cookie sheet and brush with egg and cut two or three vent holes.
• Bake at 375 degrees for 25 to 30 minutes or until done.

TOURTIèRE: A FRENCH-CANADIAN MEAT PIE RECIPE

Steps:

• Combine flour and salt in a large bowl.
• Cut in butter or lard until mixture is a rough crumbly texture.
• Add ice water one tablespoon at a time and mix just until the dough comes together.
• Shape the dough into a ball, flatten, wrap, and chill in the refrigerator. While pastry is chilling, prepare the filling.
• Peel and cut potatoes into 2-inch chunks, add them to a medium saucepan, and fill with water until it covers the potatoes by 2-inches.
• Bring the saucepan to a boil over high heat and then reduce the heat to medium-high and boil until the potatoes are until tender, about 12 minutes.
• Reserve 1/2-cup of potato water and drain the rest. Mash potatoes and set aside.
• Heat a large skillet over medium heat.
• Add olive oil, onions, and garlic, and sauté until softened, about 3 minutes.
• Add the ground beef and pork and cook until the meat is no longer pink. Drain off excess fat.
• Add the poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water. Mix well and simmer for about 10 minutes until the liquid is absorbed.
• Remove the skillet from the heat, stir in mashed potatoes, and set the filling aside to cool slightly.
• Preheat oven to 400°F/205°C
• On a lightly floured surface, divide dough in half and flatten one ball of dough with your hands. Roll dough to about 12-inches in diameter to fit a 9-inch pie pan.
• Place the pastry into the pie plate and add the meat filling. Brush around the outer edge of the pastry with the beaten egg.
• Roll out the top pastry and place on top of the filling. Fold the top crust under the bottom crust and pinch or flute the edges. Brush with egg wash and cut vent holes.
• Bake the pie in a preheated oven for 30 to 35 minutes or until the pastry is golden brown.
• Remove the tourtière from oven and let it cool at least 10 minutes before serving.
• Yield: Makes 1 pie, about 8 servings.

TRADITIONAL MEAT PIE

Steps:

• Preheat the oven to 400 degrees F.
• Pie Crust: Mix flour and shortening. Add salt and cold water. Add all the cold water at once and mix delicately. Form a ball and refrigerate for 2 hours.
• Once dough is chilled, flour your worktop. Divide dough in half. Roll out 2 pie crusts. One should be slightly larger than the other, this will be your bottom crust.
• Meat Filling: Heat the oil in a large pot. Add the pork and onion and cook over medium-low heat for 45 minutes, stirring often. When pork is cooked remove fat from pan. Add grated potato, salt, pepper, and allspice, to taste. Stir well, and let mixture rest for 20 minutes.
• Preheat the oven to 400 degrees F. Butter the bottom of 9-inch pie plate. Place the bottom crust in the pie plate and poke several holes in the crust with a fork. Make sure an ample amount of crust spills over the edges of the pie plate. Fill the crust with the meat mixture. Level with a spatula. Wet edges of bottom crust and place top crust over meat mixture. Press top crust onto meat mixture to eliminate any air holes. Beat together the egg and the milk to make an egg wash. Pinch the crust edges together and brush the top crust with the egg wash.
• Bake for 10 minutes. Reduce heat to 350 degrees F and continue baking for 15 minutes or until crust is golden brown.
• Slice and serve hot or cold.

GOOD OL' AUSSIE MEAT PIE

Steps:

• cook onion and minced beef over high heat till brown.
• add 3/4 cup water, stock cubes,sauces and seasonings.
• bring to the boil and cover. simmer for 15 minutes.
• blend flour with remaining water to make a paste.
• add to meat and bring back to the boil, stirring constantly.
• boil for a further 5 minutes till nicely thickened.
• take off the heat and allow to cool completely.
• pre-heat oven to 230c.
• line a greased pie plate with the short pastry and spoon in filling.
• cover with the puff pastry and trim.
• glaze with milk.
• bake for 15 minutes then reduce the temperature to 190c and cook for a further 25 minutes.
• serve with green peas and mash potatoes.
• gla.

GOOD OLD MEAT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
• Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
• Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.