The Great Australian Meat Pie Food
AUSSIE MEAT PIE
This recipe is from the Pampas Pastry website. It passes the Susan test for a five star recipe - easy, delicious and looks good too! These pies freeze well. Prepare up to the baking stage, then freeze. Cook from frozen on the day they are required. Hope you enjoy your Aussie Meat Pie - maybe enhanced with a glass of Coonawarra red! Edited to add - some grated/shredded cheese could be added to the mince mixture to make a cheese and mince pie, as per Perfect Pixie's review - great idea - thanks PP!
Provided by NotQuiteVegetarian
Categories Savory Pies
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook onion and meat until meat is well browned. Add 3/4 cup water, stock cubes, sauces and seasonings, bring to the boil, cover and simmer 15 minutes.
- Blend flour with remaining water to make a smooth paste. Add to the meat and bring to the boil, stirring continuously; boil 5 minutes, cool.
- Line a lightly greased pie plate with the shortcrust pastry.
- Spoon in the cooled meat filling.
- Moisten edges of pastry base with water. Top with puff pastry sheet, pressing down gently to seal edges. Trim and score edges. Glaze.
- Bake in very hot oven for 15 minutes, reduce to moderately hot and cook a further 25 minutes or until pastry is goldn.
THE GREAT AUSTRALIAN MEAT PIE
Here is a fantastic meat pie recipe. The filling also makes a great pasta sauce. I have a pie maker which I use to bake the pie, however I have given instructions for baking the pie in the oven. If you have a pie maker just place pastry in bottom pie shape fill with filling, place pastry lid on top and let the pie maker do all the work. I don't bother with the egg when using the pie maker. Do not use the conflour to thicken if you are using the filling as a pasta sauce.
Provided by Wendys Kitchen
Categories Lunch/Snacks
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in pan, add onion and garlic stirring until soft.
- Add meat and cook until browned.
- Add stock, sauces and puree. Bring to boil and simmer for 20 minutes.
- Stir through peas and conflour blended with water, bring to the boil and boil for 2 minutes until thickened.
- Cut 8 12cm circles from shortcrust pastry. Line 8 greased pie tins with pastry, lightly prick with a fork. Cover with non-stick baking paper and fill with rice to blind bake in 200°C oven for 8 minutes. (Place pie tins on baking sheets).
- Remove paper and rice and bake a further 6 minutes. Cool.
- Divide filling mixture amongst shells and then cut out 8 10cm rounds from the puff pastry.
- Brush edges of pies with egg and press pastry lids on top. Cut two slits on top to allow steam to escape. Brush tops with egg.
- Cook in 190°F oven for a further 20 minutes.
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