Pie Maker Meat Pies Food

PIE MAKER MEAT PIES

Steps:

• Heat some oil in a large pan. I like to use a cast-iron pan with a tight-fitting lid.
• Season the beef generously with sea salt and freshly ground pepper.
• Brown the beef in small batches, and use a slotted spoon to remove the browned meat to a large bowl. Try not to over-crowd the pan, otherwise the meat will steam instead of brown; it is the caramelisation on the meat which gives a lot of flavour to the stew.
• Add the onions and garlic, and cook for 1-2 minutes.
• Add the Guinness and let everything bubble away.
• Use a wooden spoon to scrape off any caramelised bits on the pan.
• Add the beef stock, thyme and bay leaves.
• Return the beef to the pan, together with any meat juices which have collected in the bowl.
• Turn the heat down to low, and cook gently on a low simmer for about 2 hours, or until the beef is tender. See Kitchen Notes below for instructions using a pressure cooker.
• Once the beef is tender, add the mushrooms.
• Simmer gently for a few minutes until the mushrooms have softened slightly.
• During this time, try to remove the thyme and bay leaves.
• Turn up the heat to medium-high, and slowly add the cornflour slurry. You may not need all of it - just add enough until you have a fairly thick consistency.
• Taste the sauce for seasoning.
• Stir through the parsley.
• Set the mixture aside to cool completely.
• Preheat the pie maker.
• Refer to the manufacturer's instructions for the dimensions of the pie bottoms and lids. Or simply use a ruler to work out the dimensions you need.
• Cut 4 pie bottoms and 4 pie lids from the pastry.
• Once the pie maker is ready to use, place the pie bottoms into the pie maker, one at a time. Use your fingers or a small glass to gently push down the pastry. As the machine will be very hot, you will need to be careful, but also work quickly as the pastry will start cooking the moment it hits the pan.
• Quickly fill each pie bottom with 1 to 2 tablespoons of filling.
• Place the pie lids on top of the filling.
• Brush each pie with some egg wash.
• Close the pie maker.
• Set the timer for 10 minutes, but you may wish to check at about 8 minutes.
• While the pies are cooking, prepare the pie bottoms and lids for the next batch.
• Once the pies are cooked to your liking, serve immediately or keep them warm in an oven at 150°C (300°F).
• Repeat with the remaining pastry and filling.

MEAT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, mash, and set aside.
• Meanwhile, crumble the ground beef and pork into a large saucepan, and add the garlic, onion and water. Season with mustard powder, thyme, cloves and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. Remove from the heat, and mix in the mashed potato.
• Place one of the pie crusts into a 9 inch pie plate. Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Crimp around the edges using the tines of the fork, and remove any excess dough. Cover the edges of the pie crust with aluminum foil.
• Bake for 25 minutes in the preheated oven, or until the crust has browned. Serve by itself, or with a beef gravy.

AUSTRALIAN MEAT PIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. (Drain and discard grease.) Add 3/4 cup water, ketchup, Worcestershire sauce, bouillon cubes, oregano, and black pepper. Bring to a boil, reduce heat, and simmer until combined, about 10 minutes.
• Mix 1/4 cup cold water and cornstarch together in a bowl to form a paste; stir into meat mixture. Cook until thickened, about 5 minutes more. Remove from heat.
• Use a 4-inch biscuit cutter to cut the pie crusts into 12 circles. Line each muffin cup with a circle, pressing into the bottom and sides. Fill each with the meat mixture. Use a 3-inch biscuit cutter to cut puff pastry dough into 12 circles. Top each filled muffin cup with with a circle and seal edges together. Brush pastry tops with beaten egg.
• Bake in the preheated oven until crusts are brown and flaky, 15 to 20 minutes. Cool in pan before removing pies, about 10 minutes.