Mini Meat Pies Australian Party Pies Food

AUSSIE MEAT PIES

Steps:

• Heat a frying pan over medium heat.
• Gently cook the onions and garlic in some oil and with a sprinkle of sea salt until they have softened.
• Add the bacon and continue cooking until the bacon is crispy.
• Use a slotted spoon to remove the bacon and onion mixture to a bowl. Set aside.
• Add some more oil to the pan and cook the ground beef until it is well browned.
• Add the Worcestershire sauce, barbecue sauce, curry powder, ground nutmeg, salt and pepper.
• Return the bacon and onion mixture to the pan.
• Stir through the beef stock.
• Simmer for about 5 minutes.
• Sprinkle the flour over the mixture and then mix it in well.
• Simmer over low heat for 15 to 20 minutes.
• Taste for seasoning.
• The sauce should have thickened by this stage, but still have a slightly runny texture. If it is too dry, add some boiling water to create more sauce.
• Set aside to cool completely.
• Preheat the oven to 200°C (390°F).
• Cut the shortcrust pastry into rounds large enough to fill the muffin holes.
• Place the shortcrust pastry into the muffin holes and prick the base with a fork.
• Place a muffin case (preferably plain) on top of the shortcrust pastry and fill each muffin case with some baking beans or ceramic pie weights, or uncooked rice grains.
• Blind bake the pastry for about 10 minutes.
• Fill the pastry cases with the meat filling.
• Make an egg wash by lightly whisking together the egg with milk in a small bowl.
• Brush the edges of the pastry with some egg wash.
• Cut pastry lids from the puff pastry and place them on top of each pie. Gently pinch the edges to seal the pie together.
• Brush the top of each pie with some egg wash.
• If you wish, sprinkle the pies with some poppy seeds or sesame seeds.
• Bake for about 20 minutes or until golden.

AUSSIE PARTY PIES

Steps:

• Heat oil in frying pan and add onion, saute for 5 minutes Add garlic and carrots. Cook for 2 mins or until carrot has softened.
• Add mince meat stirring to break up meat for about 6 mins or until browned.
• Add tomato paste and flour. Cook stirring for 1 minute Add stock, worcestershire sauce and thyme.
• Bring to boil. Reduce heat and cook for 6 minutes Remove from heat and cool.
• Preheat the oven to 200°C.
• Make sure the pastry is slightly defrosted.
• Grease 2 x 12 hole round base patty pans. Using a 6.5cm cutter, cut 24 rounds from pastry and line the patty pans.
• Add 1 tbsp of filling into the pastry. Using a 6cm cutter, cut 24 rounds from remaining pastry. With a floured fork pierce holes in the centre of the pastry rounds. Top the pies with these rounds. Press edges together to seal.
• Brush tops with milk and bake for 18-20 minutes.
• Remove from oven and stand for a few minutes before eating, serve with tomato sauce.

MINI MEAT PIES

Steps:

• Preheat oven to 200°C.
• Cut pastry into 48 circles if making traditional pies, or 24 if making uncovered pies using a 7 cm round cutter.
• Press 24 circles into two lightly greased 12-hole patty tins.
• To make filling, heat oil in heavy-based pan, add onion and garlic and cook over medium heat for 2 minutes or until onion is soft.
• Add mince and stir over high heat for 5 minutes or until well browned and all liquid has evaporated; using a fork to break up any lumps of mince.
• Add flour, stir until combined then cook over medium heat for 1 minutes.
• Add stock, sauces and herbs and stir over the heat until boiling.
• Reduce heat to low and simmer for 5 minutes or until mixture thickens.
• Stir occasionally then allow to cool.
• Divide filling among pastry circles.
• Top each with two half slices of tomato and sprinkle with oregano.
• Bake for 25 minutes or until pastry is golden brown and crisp.
• For traditional pies, place the remaining pastry rounds over the tomato and oregano topping and seal the edges with beaten egg before baking.
• Serve hot.