An iconic Australian fare and a family favourite, courtesy of Mr G. It's footy season right now ... in other words, time to bring out the meat pies too. Homemade pies taste so much better than commercially made ones and ironically, are quite easy to make.
Everyone has a favourite filling: steak and kidney, plain beef mince or with mushrooms and even vegetables. This version is the straight plain mince steak. Add mushrooms or peas if desired.
Ingredients – for filling (makes 12 pies)
2 tbsp oil
2 medium brown onions
2 to 3 cloves garlic - grated
1kg lean minced steak
2 cups beef stock
Pinch freshly grated nutmeg
2 tbsp WORCESTERSHIRE SAUCE (see my GLOSSARY post on WORCESTERSHIRE SAUCE)
2 tsp mixed dried herbs
Salt and freshly ground pepper
2 tbsp plain flour mixed to a paste with sufficient water
Additional ingredients
Short crust pastry – Mr G used store bought pastry
Texas muffin tins
Milk for brushing
Method
Heat oil in a pan and fry the onion over moderate heat until softened. Add mince and garlic and stir until brown and crumbly.
Add in all the ingredients, except the flour paste, and bring to a boil. Cook on low heat, stirring occasionally, for an hour.
Add in the flour paste and cook until the mixture thickens. Check seasoning, turn off heat and leave to cool completely.
To make the pies
Using a Texas muffin tray as your mould, cut your pastry to shape and line the muffin tins with the short crust pastry. Fill to about 4/5 to the top with the mince filling. Moistened the edges with water.
Make ‘lids’ for the pies with the remaining pastry and press into place. Make a ‘V’ in the middle of the ‘lid’ for steam to escape (use the tip of a sharp knife). Brush the lids with fresh milk and bake in a pre heated 200°C for 30 mins or until the pastry is crisp and golden.
Serve hot for lunch or dinner or whilst watching your favourite footy team play in the AFL….go Bombers!!!
Everyone has a favourite filling: steak and kidney, plain beef mince or with mushrooms and even vegetables. This version is the straight plain mince steak. Add mushrooms or peas if desired.
Ingredients – for filling (makes 12 pies)
2 tbsp oil
2 medium brown onions
2 to 3 cloves garlic - grated
1kg lean minced steak
2 cups beef stock
Pinch freshly grated nutmeg
2 tbsp WORCESTERSHIRE SAUCE (see my GLOSSARY post on WORCESTERSHIRE SAUCE)
2 tsp mixed dried herbs
Salt and freshly ground pepper
2 tbsp plain flour mixed to a paste with sufficient water
Additional ingredients
Short crust pastry – Mr G used store bought pastry
Texas muffin tins
Milk for brushing
Method
Heat oil in a pan and fry the onion over moderate heat until softened. Add mince and garlic and stir until brown and crumbly.
Add in all the ingredients, except the flour paste, and bring to a boil. Cook on low heat, stirring occasionally, for an hour.
Add in the flour paste and cook until the mixture thickens. Check seasoning, turn off heat and leave to cool completely.
To make the pies
Using a Texas muffin tray as your mould, cut your pastry to shape and line the muffin tins with the short crust pastry. Fill to about 4/5 to the top with the mince filling. Moistened the edges with water.
Make ‘lids’ for the pies with the remaining pastry and press into place. Make a ‘V’ in the middle of the ‘lid’ for steam to escape (use the tip of a sharp knife). Brush the lids with fresh milk and bake in a pre heated 200°C for 30 mins or until the pastry is crisp and golden.
Serve hot for lunch or dinner or whilst watching your favourite footy team play in the AFL….go Bombers!!!
4 comments:
It has been a bit cool here with all the rain that we have been having - this would be wonderful for lunch! I guess I could use ground turkey for the filling.
I gues you could Maya.Even minced lamb would work really well.
Those pies look yummy. Wish I could have one right now.
Grace
Help yourself dear :P
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