TWENTY TOP MEAT PIE RECIPES

mince & spices on platter image www.foodpassions.net

1…Satay Pork Pies-Pork mince recipes

Satay pork pies image www.foodpassions.net

INGREDIENTS

  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 teaspoons grated ginger
  • 1 tablespoon crunchy peanut butter
  • 3 tablespoons chopped unsalted peanuts
  • 1 tablespoon sweet chilli sauce, plus extra to serve
  • 1 tablespoon soy sauce
  • 2 tablespoons peanut oil
  • 200g pork mince
  • 1/4 cup (35g) plain flour
  • 1 carrot, coarsely grated
  • 1 cup (250ml) chicken stock
  • 1/4 cup (60ml) coconut cream
  • 2 tablespoons chopped coriander
  • 6 sheets frozen puff pastry, thawed
  • 1 egg, beaten
  • Salad, to serve

METHOD

  • Step 1

    Place onion, garlic, ginger, peanut butter, peanuts and sauces in a food processor and process to form a coarse paste.

  • Step 2

    Heat oil in a deep frypan over medium heat. Add paste and stir for 2-3 minutes until fragrant. Add pork and cook, stirring, for 3-4 minutes until browned. Stir in flour, carrot and stock. Bring to the boil. Simmer over low heat for 10 minutes or until the mixture thickens. Stir in coconut cream and coriander. Allow to cool slightly.

  • Step 3

    Preheat oven to 190°C. Grease a six-hole 1/3 cup (80ml) muffin pan. Cut six 10cm circles and six 5cm circles from pastry. Use 10cm circles to line muffin holes. Fill with pork mixture and top with 5cm circles, pressing edges to seal. Brush with egg. Bake for 20 minutes or until golden. Serve with extra sauce and salad.lemon sketch line

2…Meat pies with pea mash

Meat pies with pea mash image www.foodpassions.net

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g beef mince
  • 2 celery stalks, trimmed, finely chopped
  • 1 tablespoon plain flour
  • 2 tablespoons instant gravy powder
  • 2 tablespoons tomato sauce
  • 1 OXO beef stock cube, crumbled
  • 3 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 1 egg, lightly beaten
  • Pea mash and gravy (optional), to serve

Pea Mash

  • 400g golden delight potatoes, peeled, chopped
  • 1 1/2 cups frozen peas
  • 2 tablespoons milk

METHOD

  • Step 1

    Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add celery. Cook, stirring, for 3 minutes.

  • Step 2

    Stir in flour, gravy powder, tomato sauce, stock cube and 1 cup cold water. Season with pepper. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 15 minutes or until sauce has thickened. Remove from heat. Cool. Preheat oven to 200°C/180°C fan-forced.

  • Step 3

    Grease four 7.5cm (base) pie tins (see note). Cut 2 pastry sheets in half diagonally. Line prepared tins with pastry. Trim excess. Fill cases with mince mixture. Brush edges with egg. Cut remaining sheet into quarters. Place over fillings, pressing down edges to seal. Trim excess. Brush tops with egg. Bake for 25 to 30 minutes or until golden. Serve with pea mash and gravy (optional).

  • Step 4

    To make pea mash: Place potato in a saucepan. Cover with cold water. Bring to the boil over medium-high heat. Cook for 8 to 10 minutes or until tender, adding peas for last 2 minutes. Drain. Return to pan. Add milk. Season with salt and pepper. Mash.

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3…Aussie meat pies

Aussie meat pies image www.foodpassions.net

INGREDIENTS

  • 900g beef rump steak, trimmed, chopped
  • 2 tablespoons olive oil
  • 1 medium brown onion, finely chopped
  • 2 rashers middle bacon, trimmed, chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons plain flour
  • 2 cups salt-reduced beef stock
  • 1 tablespoon fresh thyme leaves
  • 4 sheets frozen ready-rolled shortcrust pastry, partially thawed, halved diagonally
  • 2 sheets frozen ready-rolled puff pastry, partially thawed, quartered
  • 1 egg, lightly beaten
  • Tomato sauce, to serve

METHOD

  • Step 1

    Process steak until mixture resembles mince. Heat oil in a large frying pan over medium-high heat. Add onion and bacon. Cook, stirring, for 3 minutes or until golden. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned.

  • Step 2

    Add tomato paste and flour. Cook, stirring, for 1 minute or until combined. Add stock and thyme. Stir to combine. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce has thickened and meat is tender. Season with pepper. Remove from heat.

  • Step 3

    Preheat oven to 200°C/180°C fan-forced. Line eight 7.5cm round pie moulds with shortcrust pastry. Trim excess. Fill cases with steak mixture. Top with puff pastry. Trim excess. Press edges together with a fork to seal. Using a small sharp knife, cut a small cross in pie tops. Brush with egg. Bake for 25 to 30 minutes or until golden. Serve with sauce.

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4…Individual Italian-style meat pies

Italian-style meat pies image www.foodpassions.net

INGREDIENTS

  • 2 sheets (25 x 25cm) ready-rolled frozen puff pastry, thawed (Pampas brand)
  • Melted butter, to grease
  • 4 sheets (25 x 25cm) ready-rolled frozen shortcrust pastry, thawed (Pampas brand)
  • 1 egg, lightly whisked

Filling

  • 400g lean beef mince
  • 2 bacon rashers, rind removed, finely chopped
  • 1 brown onion, finely chopped
  • 125ml (1/2 cup) good-quality beef stock
  • 120g canned Italian diced tomatoes, drained
  • 80g (1/2 cup) frozen green peas, thawed
  • 1 teaspoon finely chopped fresh oregano
  • 1 tablespoon finely chopped fresh continental parsley
  • 1/4 teaspoon salt
  • Freshly cracked black pepper
  • 1 teaspoon cornflour
  • 2 teaspoons water

METHOD

  • Step 1

    To make filling, heat a heavy-based non-stick frying pan over medium-high heat. Add beef, bacon and onion. Cook, stirring, for 7 minutes or until onion is soft. Add stock, tomatoes, peas, oregano, parsley, salt and pepper. Bring to boil. Reduce heat to low, cover and simmer, stirring often, for 15 minutes.

  • Step 2

    Blend cornflour with water. Add to beef mixture. Stir over medium heat until it simmers and thickens. Set aside in a medium heatproof bowl for 10 minutes. Cover and place in the fridge for 30 minutes to partially cool.

  • Step 3

    Meanwhile, preheat oven to 230°C. Line a tray with non-stick baking paper. Invert four 3cm-deep, 9.5cm (base measurement) individual pie tins over puff pastry. Cut pastry 3mm from edge of tins to cut out pie tops. Lift tops onto lined tray, cover with plastic wrap and place in fridge.

  • Step 4

    Brush tins with melted butter to grease. Line with shortcrust pastry. Press around rim. Cut off excess pastry at 45° angle. Prick bases with fork.

  • Step 5

    Spread filling evenly into bases. Brush pastry edges with water. Place tops on pies, press edges and brush with egg. Place on a baking tray. Bake in preheated oven for 15 minutes. Reduce oven to 190°C. Bake for a further 10 minutes or until puffed and heated through. Serve immediately.

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5…Homemade meat pies

Homemade meat pies image www.foodpassions.net

INGREDIENTS

  • 1 tablespoon cornflour
  • 1/4 cup tomato sauce
  • 2 tablespoons worcestershire sauce
  • 1 teaspoon Vegemite
  • 1 tablespoon olive oil
  • 1 large brown onion, finely chopped
  • 500g beef mince
  • 2 sheets frozen ready-rolled shortcrust pastry, thawed
  • 2 sheets frozen ready-rolled puff pastry, thawed
  • 1 egg, beaten

METHOD

  • Step 1

    Combine cornflour, 1/2 cup water, tomato sauce, worcestershire sauce, Vegemite and salt and pepper in a jug. Mix until Vegemite is dissolved.

  • Step 2

    Heat oil in a large, non-stick frying pan over medium heat. Add onion and cook for 3 to 4 minutes or until soft. Increase heat to high. Add mince and cook, stirring with a wooden spoon, for 4 minutes or until browned. Stir in sauce mixture. Bring to the boil, stirring occasionally. Reduce heat to low. Simmer for 5 minutes or until thick. Set aside to cool completely.

  • Step 3

    Place a baking tray in oven. Preheat tray and oven to 200°C. Grease four 1-cup capacity pie tins. Cut two 14cm rounds from each shortcrust pastry sheet. Use to line base and sides of pie tins. Spoon mince mixture into pastry shells. Brush pastry edges with cold water. Cut two 12cm rounds from each puff pastry sheet. Use to cover filling, pressing pastry edges together with a fork to seal. Brush tops with egg.

  • Step 4

    Place pies on hot baking tray. Bake for 25 to 30 minutes or until golden. Stand in tins for 5 minutes before serving.

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6…Meat pies with potato & mushy peas

Meat pies with potato & mushy peas image www.foodpassions.net

INGREDIENTS

  • Olive oil spray
  • 4 sheets filo pastry
  • 1 onion, finely chopped
  • 300g Heart Smart beef mince
  • 400g can peeled tomatoes
  • 1 tablespoon cornflour
  • 1/2 teaspoon dried oregano
  • Freshly ground pepper
  • 3 coliban potatoes, peeled, chopped
  • 1 tablespoon skim milk
  • 2 cups (300g) frozen peas
  • 1 tablespoon chopped fresh mint
  • Rosella gourmet sauce tomato and herbs, to serve

METHOD

  • Step 1

    Preheat oven to 220°C. Grease four 9cm pie pans. Working with one filo sheet at a time, fold in half and line the base and sides of the pan, and spray the filo lightly with oil. Line the base with baking paper and fill with baking beans or rice. Bake for 15 minutes or until golden.

  • Step 2

    Cook the onion in a non-stick sauce pan over a medium-high heat until soft. Add the mince and cook until browned. Stir in the tomatoes. Crush them with the back of a spoon. Combine corn flour, oregano and 1 tablespoon water. Stir through the mince. Reduce heat to medium – low. Cook for 5 minutes. Season with pepper.

  • Step 3

    Mean while, boil potatoes until tender. Drain and mash. Beat in milk until smooth. Cook the peas according to packet instructions. Puree roughly with a hand-held blender or potato masher and stir in mint.

  • Step 4

    Remove pie cases from pans. Fill with mince , top with potato and peas. Season with pepper and serve with sauce.

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7…Meat pies with homemade ketchup

Meat pies with homemade ketchup image www.foodpassions.net

INGREDIENTS

  • 2 medium tomatoes, roughly chopped
  • 1 tablespoon tomato paste
  • 1/2 cup dark brown sugar
  • 2/3 cup cider vinegar
  • 2 tablespoons Coles Olive Oil
  • 2 1/2 tablespoons Coles Plain Flour
  • 500g Coles Butcher chuck steak, cut into 1cm cubes
  • 2 small onions, cut into small dice
  • 1 clove garlic, finely chopped
  • 1 carrot, peeled, cut into small dice
  • 1 celery stalk, cut into small dice
  • 1 teaspoon ground coriander
  • 1 tablespoon Coles Soy Sauce
  • 1 tablespoon Coles Worcestershire Sauce
  • 11/2 cups beef stock
  • 3 sheets frozen puff pastry

METHOD

  • Step 1

    Heat 1 tablespoon olive oil in a medium heavy based saucepan over high heat. Coat meat in flour and brown well in pan.

  • Step 2

    Reduce heat to medium, add 1/2 of the onions and garlic and cook for 4 minutes. Add carrot and celery and cook a further 4 minutes. Add coriander, soy and Worcestershire sauce and cook until almost dry.

  • Step 3

    Add stock and cook for 1 hour or until meat is tender and sauce is thick. Allow to cool. Thaw pastry.

  • Step 4

    To make Ketchup: Puree tomatoes in blender. Heat remaining olive oil in a medium saucepan over medium heat and cook onion for 5-7 minutes, until soft. Add the remaining ingredients and cook for 1 hour, stirring occasionally until thick. Season to taste. Allow to cool.

  • Step 5

    To assemble pie: Preheat oven to 200C. Place pastry sheets on floured surface and roll out to 5mm. Cut 2 of the sheets into 8 squares in total, for the bases. Cut the third sheet into 8 equal smaller squares for the lids. Set tops aside in fridge.

  • Step 6

    Place each base into lightly greased regular muffin pan, prick a couple of times with a fork and fill with a small piece of foil. Bake for 8-10 minutes until just golden. Remove from oven and allow to cool. Fill each base with filling and top with a lid. Press down on sides to seal.

  • Step 7

    Bake for 10 minutes, or until pastry is golden brown. Remove from oven and cool a few minutes. Serve with ketchup on the side.

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8…Meat Ale pie

Ale pie image www.foodpassions.net

INGREDIENTS

  • 1kg chuck steak
  • 40ml (2 tablespoons) oil
  • 250g small white onions
  • 250g button mushrooms
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons tomato paste
  • 500ml (2 cups) beer
  • 300ml (1 1/4 cups) beef stock
  • 1 sprig thyme
  • 1 bay leaf
  • 1 tablespoon cornflour
  • 375g block puff pastry
  • 1 egg, beaten, to brush

METHOD

Step 1

Cut steak into medium cubes. Heat oil in a large saucepan, add meat in batches and brown well on all sides over high heat. Set aside. Add onions and mushrooms, and cook over low-medium heat for 8-10 minutes until softened and golden. Stir in Worcestershire sauce and tomato paste. Return meat to pan with beer, stock and herbs. Bring to the boil, then cover and simmer for 1 1/2 hours. Blend cornflour with 2 tablespoons cold water, stir into steak mixture and cook for 1-2 minutes until thickened. Cool completely. Place in a 1.5L casserole dish. Place a pie funnel (see note) in centre.

  • Step 2

    Preheat oven to 190°C. Roll out the pastry to fit top of pie dish. Cut a 1cm-wide border from perimeter of pastry and use to line edges of dish, brush with water. Make sure remaining pastry fits the top of the dish, then cut a cross into the centre to allow the pie funnel to fit through. Place pastry on top, press edges to border to seal. Brush with egg and bake in the oven for 30 minutes until puffed and golden.

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9…Shepherd’s pie

Shepherd's pie image www.foodpassions.net

INGREDIENTS

  • 1 large carrot, finely chopped
  • 1 large stick celery, finely chopped
  • 1 onion, roughly chopped
  • 700g lamb mince
  • 2 tablespoons tomato paste
  • 2 cups (500ml) beef stock
  • 2 teaspoons Worcestershire sauce
  • 3 potatoes, peeled and roughly chopped
  • 25g unsalted butter, chopped
  • 2 teaspoons cornflour
  • 2 tablespoons water
  • 1/4 cup chopped flat-leaf parsley
  • salt and pepper

METHOD

  • Step 1

    Heat a large, deep non-stick frying pan over medium heat and spray with oil spray. Add carrot, celery and onion and cook for 2-3 minutes or until just softened. Add mince and continue to cook for 5 minutes or until browned.

  • Step 2

    Add the tomato paste, beef stock and Worcestershire sauce. Bring to the boil then reduce heat and simmer for 12-15 minutes or until most of the liquid has evaporated.

  • Step 3

    Meanwhile, steam or boil the potato until tender. Use a potato masher to mash until smooth. Add the butter, salt and pepper and stir until well combined. Set aside and cover to keep warm.

  • Step 4

    Combine the cornflour and water, stirring until smooth. Add to the mince mixture and simmer until the sauce has thickened slightly. Stir in the parsley, salt and pepper.

  • Step 5

    Heat an oven grill on high. Transfer lamb mixture to a baking dish. Spread the mash over the lamb mixture. Place under the grill for 4-5 minutes or until golden. Stand for 2-3 minutes then serve.

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10…Goulash pie

Goulash pie image www.foodpassions.net

INGREDIENTS

  • 1/2 cup plain flour
  • 1kg beef chuck steak, trimmed, cut into 2.5cm pieces
  • 1 1/2 tablespoons olive oil
  • 1 large brown onion, chopped
  • 1 tablespoon mild paprika
  • 400g can diced tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 1 cup beef stock
  • 1 dried bay leaf
  • 1/2 cup pure cream
  • 3 medium desiree potatoes, peeled
  • 40g butter, melted

METHOD

  • Step 1

    Place flour in a bowl. Season with salt and pepper. Add steak. Toss to coat.

  • Step 2

    Heat 1 tablespoon oil in a frying pan over medium-high heat. Cook steak, in small batches, for 2 to 3 minutes or until browned, adding extra oil if necessary. Transfer to a bowl.

  • Step 3

    Add onion and remaining oil to pan over medium heat. Cook, stirring, for 3 to minutes or until softened. Add paprika. Cook, stirring, for 1 minute or until fragrant. Add tomato, tomato paste, wine, stock, bay leaf and steak. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 1 1/2 hours. Remove and discard bay leaf.

  • Step 4

    Add cream. Stir to combine. Remove from heat. Season with salt and pepper. Transfer mixture to an 8 cup-capacity ovenproof dish. Preheat oven to 220°C/ 200°C fan-forced.

  • Step 5

    Grate potato into a bowl. Using hands, squeeze out excess moisture. Add butter. Season with salt and pepper. Toss to coat. Sprinkle over beef mixture. Bake for 20 to 25 minutes or until golden. Serve.

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11…Pizza pie

Pizza pie image www.foodpassions.net

INGREDIENTS

  • 2 sheets (25cm) ready-rolled frozen puff pastry
  • 1/4 cup (60ml) tomato pizza sauce
  • 1/2 cup (55g) coarsely grated mozzarella
  • 50g shaved ham, coarsely chopped
  • 4 salami slices, coarsely chopped
  • 1/4 cup (40g) pitted kalamata olives, thinly sliced
  • 1/2 green capsicum, seeded, finely chopped
  • 40g button mushrooms, thinly sliced
  • 1 egg, lightly whisked

METHOD

  • Step 1

    Preheat oven to 220°C. Line an oven tray with baking paper. Place a pastry sheet on the tray. Spread the pizza sauce evenly over the pastry, leaving a 2cm border. Sprinkle with the cheese. Continue layering with the ham, salami, olives, capsicum and mushrooms.

  • Step 2

    Place remaining pastry sheet over the filling to enclose. Press the edges together to seal. Brush the pastry lightly with egg. Bake in preheated oven for 15 minutes or until the pastry is puffed and golden. Remove from oven; cut into quarters to serve. Serve immediately.

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12…Cottage Pie

Cottage Pie image www.foodpassions.net

INGREDIENTS

  • 2 carrots
  • 2 sticks celery
  • 1 brown onion
  • 1 zucchini
  • 1 garlic clove (crushed)
  • 2 teaspoons olive oil
  • 400g extra lean beef mince
  • 1 tablespoon flour
  • 1 1/4 cups beef stock
  • 1/3 cup tomato sauce
  • 1kg peeled and chopped potatoes
  • 1/3 cup warm milk
  • 1 cup low fat cheese

METHOD

  • Step 1

    Fry 2 carrots, 2 sticks celery, brown onion and 1 zucchini, all finely chopped, with 1 crushed garlic clove in 2 teaspoons olive oil. Cook for 7 mins. Add 400g extra lean beef mince, cook on high heat until browned. Stir in 1 tablespoon flour, cook for 1 minute. Add 1 1/4 cups beef stock and 1/3 cup tomato sauce and season.

  • Step 2

    Boil 1kg peeled and chopped potatoes until tender. Drain and mash. Beat in 1/3 cup warm skim milk and season well.

  • Step 3

    Spoon mixture into an ovenproof dish. Spread the mashed potato over and sprinkle over 1 cup low-fat cheese. Bake in 200°C oven for 15 minutes.

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13…Bolognaise pie

Bolognaise pie image www.foodpassions.net

INGREDIENTS

  • 60ml (1/4 cup) olive oil
  • 1.5kg beef chuck steak, excess fat trimmed, cut into 3cm pieces
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 carrots, peeled, coarsely chopped
  • 2 celery sticks, trimmed, coarsely chopped
  • 700g btl passata (tomato pasta sauce)
  • 160ml (2/3 cup) beef stock
  • 125ml (1/2 cup) red wine
  • 2 teaspoons dried Italian herbs
  • 1/2 cup fresh basil leaves, coarsely chopped
  • 1/2 cup fresh continental parsley leaves, coarsely chopped
  • 3 sheets (25 x 25cm) of frozen puff pastry, just thawed
  • 1 egg, whisked
  • Finely grated parmesan, for topping

METHOD

  • Step 1

    Preheat oven to 180°C Heat 1 tablespoon of oil in a large flameproof casserole dish over medium-high heat. Cook one-third of the beef, stirring, for 5 minutes or until browned. transfer to a bowl. Repeat, in 2 more batches, with the remaining oil and beef, reheating the pan between batches.

  • Step 2

    Add the onion, garlic, carrot and celery to the casserole dish. Cook, stirring occasionally, for 10 minutes or until soft. stir in the passata, stock, wine, dried herbs and beef. Bring to the boil. Season with salt and pepper. Cover and bake for 2 hours or until the beef is very tender. Stir in the basil and parsley. Set aside to cool slightly before assembling the pies.

  • Step 3

    How to assemble the pies: Use six 330ml (1 1/3-cup) capacity ovenproof dishes as a guide to cut 6 discs from 3 sheets (25 x 25cm) of frozen puff pastry, just thawed. Divide the filling among the dishes. Brush top edges of dishes with whisked egg, top with pastry discs and lightly press to seal. Brush the tops with the egg. Sprinkle parmesan over the top. Place pies on a baking tray. Bake at 200°C for 20-25 minutes or until pastry is puffed and golden.

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14…Bacon and egg pie

Bacon and egg pie image www.foodpassions.net

INGREDIENTS

  • 1 tablespoon olive oil
  • 2 medium brown onions, chopped
  • 350g rindless shortcut bacon rashers, fat removed, halved, sliced
  • 1 3/4 sheets frozen reduced-fat shortcrust pastry, partially thawed
  • 1 1/3 cups grated reduced-fat tasty cheddar
  • 8 eggs
  • 1/2 cup pure cream

METHOD

  • Step 1

    Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add bacon. Cook, stirring, for 5 minutes or until browned. Remove from heat. Cool.

  • Step 2

    Preheat oven to 200C/180C fan-forced. Place a baking tray in oven. Grease a 6cm-deep, 20cm round (base) springform pan. Using base of pan as a guide, cut 1 circle from 1 pastry sheet. Line base of prepared pan with pastry round. Cut remaining pastry sheet into 3 equal strips. Line side of pan with pastry, trimming to fit and pressing edges together (you will have some leftover pastry).

  • Step 3

    Spoon half the bacon mixture into pan. Sprinkle with 1 cup cheese. Whisk 4 eggs and cream together in a jug. Add to pan. Sprinkle with remaining bacon mixture. Make 4 holes into mixture in pan. Crack 1 egg into each hole. Sprinkle with remaining cheese. Season with pepper. Fold 1cm of pastry over at top edge.

  • Step 4

    Place on hot tray in oven. Bake for 45 to 50 minutes or until pie is firm to touch (cover pie loosely with foil if over-browning during cooking). Stand in pan for 10 minutes. Serve.

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15…Lamb and rosemary pie

Lamb and rosemary pie image www.foodpassions.net

INGREDIENTS

  • 2 teaspoons olive oil
  • 450g lamb, mint and rosemary sausages
  • 8 eschalots, peeled, quartered
  • 1 tablespoon tomato paste
  • 1 cup red wine
  • 2 tablespoons roast meat gravy powder
  • 1 cup boiling water
  • 1 sheet frozen puff pastry, partially thawed

METHOD

  • Step 1

    Preheat oven to 240°C/220°C fan-forced. Heat the oil in a 4cm-deep, 22cm-round (7 cup-capacity) heavy-based, flameproof dish over medium-high heat. Cook sausages, turning, for 8 to 10 minutes or until browned and just cooked through. Transfer to a board. Slice sausages.

  • Step 2

    Add eschalots to dish. Cook for 3 to 4 minutes or until softened. Add tomato paste and wine. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes.

  • Step 3

    Blend gravy powder and boiling water together in a jug. Mix well. Stir gravy mixture into dish. Add sliced sausage. Simmer for 5 minutes. Remove dish from heat. Stand for 10 minutes to cool slightly.

  • Step 4

    Place pastry over filling. Press edge with a fork to secure. Trim edge. Cut a small slit in the centre of pie to allow steam to escape. Bake pie for 12 to 15 minutes until pastry is golden and puffed. Serve.

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16…Beef and Guinness pie

Beef and Guinness pie image  www.foodpassions.net

INGREDIENTS

  • 2 kg diced chuck steak
  • 3 sliced onions
  • 4 crushed cloves garlic
  • 1 tablespoon oil
  • 2/3 cup plain flour
  • 400ml Guinness
  • 2 cups beef stock
  • Ready-rolled puff pastry
  • 1 beaten egg

METHOD

  • Step 1

    Brown 2kg diced chuck steak in hot oil. Set aside. Cook 3 sliced onions and 4 crushed cloves garlic in 1 tablespoon oil until golden. Sprinkle in 2/3 cup plain flour and cook for 1 min.

  • Step 2

    Return meant and juices to pan, add 400ml Guinness and 2 cups beef stock. Bring to the boil. Reduce heat, simmer for 2 hours until tender and sauce has thickened.

  • Step 3

    Preheat oven to 200°C. Spoon beef mixture into eight 250ml ovenproof ramekins. Cut out eight circles of ready-rolled puff pastry to cover. Press firmly onto dishes and seal. Brush with 1 beaten egg, place on a tray and bake for 25 minutes until golden. Freeze uncooked pies, wrapped in plastic then foil. Defrost before cooking.

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17…Family mince pie

Family mince pie image www.foodpassions.net

INGREDIENTS

  • 2 sheets frozen ready-rolled puff pastry, partially thawed
  • 1 tablespoon olive oil
  • 1 medium brown onion, finely chopped
  • 2 small carrots, peeled, finely chopped
  • 1 garlic clove, crushed
  • 100g button mushrooms, thinly sliced
  • 1/2 teaspoon dried mixed herbs
  • 600g beef mince
  • 1/2 cup dry red wine
  • 2 tablespoons beef gravy powder
  • 1 egg, lightly beaten

METHOD

  • Step 1

    Preheat oven to 200°C/180°C fan-forced. Grease a 3cm-deep, 20cm (base) round glass or ceramic pie dish. Line base and side with 1 pastry sheet. Trim excess. Place dish on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 18 to 20 minutes or until edges are light golden. Remove weights and paper.

  • Step 2

    Meanwhile, heat oil in a saucepan over medium-high heat. Add onion, carrot and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add mushroom and herbs. Cook, stirring, for 5 minutes or until mushroom has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add wine. Bring to the boil. Reduce heat to medium-low. Simmer for 3 to 5 minutes or until liquid has almost evaporated.

  • Step 3

    Combine gravy powder and 1 1/2 cups cold water in a jug. Add to pan. Increase heat to high. Bring to the boil. Cook, stirring, for 1 to 2 minutes or until thickened. Spoon into pastry case. Top with remaining pastry. Press edges to seal. Trim excess. Cut a small cross in the centre of pie top. Brush top with egg. Bake for 30 minutes or until golden. Stand for 5 minutes. Serve.

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18…Steak & kidney pie

Steak & kidney pie image www.foodpassions.net

INGREDIENTS

  • 50g unsalted butter
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 250g Swiss brown mushrooms
  • 800g beef chuck steak, cut into 2cm cubes
  • 200g veal or lamb kidneys (see note), trimmed, cut into 2cm cubes
  • 2 tablespoons plain flour, seasoned
  • 2 garlic cloves, chopped
  • 330ml bottle stout (such as Guinness)
  • 1 1/2 cups (375ml) beef stock
  • 2 bay leaves
  • 2 thyme sprigs, leaves picked, plus extra leaves to garnish
  • 1 tablespoon tomato paste
  • 2 tablespoons HP sauce (optional), plus extra to serve
  • 2 tablespoons chopped flat-leaf parsley
  • 375g block frozen puff pastry, thawed
  • 1 egg, beaten

METHOD

  • Step 1

    Melt butter and 1 tablespoon oil in a flameproof casserole over medium heat. Cook onions, stirring, for 2-3 minutes. Add mushrooms and cook for 2 minutes or until softened. Remove onion mixture and set aside.

  • Step 2

    Add 1 tablespoon oil to pan. Toss kidneys in a little flour. Cook, turning, for 2-3 minutes to seal on all sides. Set aside.

  • Step 3

    Toss the beef in the remaining flour. In 2 batches, cook beef for 4-5 minutes until browned on all sides. Return kidney and onion to the pan. Add stout, bring to the boil, then reduce heat to low and simmer for 8-10 minutes until reduced by half.

  • Step 4

    Add stock, herbs, tomato paste and some salt and pepper, bring to the boil, then reduce heat to low. Partially cover and simmer for 1 1/2 hours, stirring occasionally, until the meat is tender.

  • Step 5

    Remove meat and vegetables with a slotted spoon, discarding bay leaves, then simmer sauce over medium heat for 5-6 minutes until reduced to about 1 1/2 cups. Stir in HP sauce and parsley, return meat and vegetables to pan, then allow to cool.

  • Step 6

    Preheat the oven to 200°C.

  • Step 7

    Roll out pastry on a floured surface until 5mm thick. Cut a 1cm strip of pastry that will fit around the rims of two 1-litre pie dishes. Use a pie dish as a template to cut pastry lids 1cm larger than the dishes.

  • Step 8

    Divide the pie mixture among dishes. Press pastry strips around pie dish rims and brush with water. Sit pastry lids on top and trim excess. Seal edges with a fork and brush with egg. Top with thyme sprigs, then bake for 25 minutes or until puffed and golden. Serve with HP sauce, if using.

 

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19…Beef curry pie

Beef curry pie image www.foodpassions.net

INGREDIENTS

  • 2 1/2 tablespoons canola oil
  • 1 large brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon fenugreek powder
  • 1/4 teaspoon chilli powder
  • 5 whole cloves
  • 500g beef chuck steak, cut into small cubes
  • 1 cup beef stock
  • 1/2 cup tomato puree
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large brown onion, halved, thinly sliced
  • 2 large tomatoes, sliced
  • 1 egg, lightly beaten
  • 1 sheet frozen puff pastry, partially thawed

Wholemeal pastry

  • 1 1/2 cups wholemeal plain flour
  • 1/2 teaspoon salt
  • 1/4 cup (60g) lard
  • 1/4 cup (60g) butter
  • 4 to 5 tablespoons chilled water

METHOD

  • Step 1

    Make Wholemeal pastry: Sift flour and salt into a bowl. Add lard and butter. Using a fork or knife, cut through mixture to combine. Add water, 1 tablespoon at a time, mixing with the fork until dough forms a ball. Wrap in plastic wrap. Refrigerate for 30 minutes.

  • Step 2

    Heat 2 tablespoons oil in a large heavy-based saucepan over medium-high heat. Add chopped onion and garlic. Cook, stirring, for 5 minutes or until softened. Add cumin, coriander, turmeric, fenugreek, chilli and cloves. Cook, stirring, for 1 minute or until fragrant.

  • Step 3

    Add beef. Cook, stirring, for 8 minutes or until beef changes in colour. Stir in stock and tomato puree. Season with the salt and pepper. Bring to the boil. Cover, reduce heat to low. Simmer for 45 minutes. Remove lid. Simmer for 20 minutes or until sauce has thickened and beef is tender. Cool.

  • Step 4

    Meanwhile, heat remaining oil in a frying pan over medium-low heat. Add sliced onion. Cook, stirring occasionally, for 10 minutes or until onions are softened and caramelised. Set aside to cool.

  • Step 5

    Preheat oven to 210C/190C fan-forced. Grease a 6cm deep, 20cm round (base) springform pan. Roll wholemeal pastry between 2 sheets baking paper until large enough to line the base and side of prepared pan. Carefully push pastry into pan. Spoon cooled meat filling over pastry base. Top with onion, then tomato. Season with salt and pepper. Trim pastry, leaving a border 1cm above filling. Fold pastry edge over filling. Brush pastry edge with egg.

  • Step 6

    Cut a 20cm circle from puff pastry. Discard scraps. Place pastry circle over filling. Trim excess pastry from edge. Using a fork, press edge of pastry to seal. Brush top of pie with egg. Using a knife, make a hole in top of pie to allow steam to escape during cooking. Place pan on a baking tray.

  • Step 7

    Bake for 30 to 35 minutes or until top is golden. Stand for 5 minutes. Serve.

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20…Aussie beef, pepper and mushroom pie

Aussie beef, pepper and mushroom pie image www.foodpassions.net

INGREDIENTS

  • 1 tablespoon olive oil
  • 400g cup mushrooms, coarsely chopped
  • 1 onion, finely chopped
  • 500g Coles 4 star beef mince
  • 2 tablespoons cornflour
  • 1 1/4 cups beef stock
  • 2 tablespoons tomato paste
  • 2 teaspoons freshly ground black pepper
  • 1 sheet frozen Coles brand puff pastry
  • 2 teaspoons milk
  • Mashed potatoes, to serve
  • Mixed salad leaves (optional), to serve

METHOD

  • Step 1

    Preheat oven to 200°C or 180°C fan.

  • Step 2

    Heat half the oil in a large saucepan over high heat. Cook mushrooms, stirring, for 6 mins or until browned. Transfer to a plate.

  • Step 3

    Heat remaining oil in the pan over medium-high heat. Cook the onion, stirring, for 5 mins or until softened. Increase heat to high. Cook mince, stirring with wooden spoon to break up any lumps, for 4 mins or until browned.

  • Step 4

    Whisk the cornflour and 1/4 cup of stock in a large jug until smooth. Whisk in remaining stock and tomato paste until smooth. Add the mushrooms, stock mixture and pepper to the pan. Bring to the boil. Simmer, uncovered, for 3 mins or until thickened.

  • Step 5

    Fill a 18cm (base measurement) pie dish with mince mixture. Top with puff pastry, pressing edges to seal. Trim excess and use to make decorations. Brush top with milk. Cut a hole in top of pie to allow steam to escape. Bake for 40 mins or until pastry is golden and puffed. Serve with mash and salad leaves.

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Henry Sapiecha

PIE CHART IMAGE www.foodpassions.net

Enjoy your food with passion

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