Been a long time since I last posted! I have been really busy with an addition to our family :) so there was really no time to really update! Now that she is a few months old I got a little time back in the kitchen :).
I have been making these yummy meat pies of late. They are pretty easy to make and taste so good :). I got the recipe off this site and I have followed what the other members did - only add HALF TOMATO PASTE not sauce. If you add 3/4 of tomato sauce the whole filling will be really tomato-y. I added cheese and bacon on top of the filling in each pie just to give it a bit of oomph.
Aussie Meat Pie from Taste.com.au
- 1 tablespoon olive oil
- 1 large brown onion, finely chopped
- 500g lean beef mince
- 1 tablespoon cornflour
- 3/4 cup beef stock
3/4 cup tomato sauce1/2 TBS of tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon barbecue sauce
- 1 teaspoon Vegemite
- 2 sheets frozen, ready-rolled shortcrust pastry, thawed
- 2 sheets frozen puff pastry, thawed
- 1 egg, beaten
Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add mince. Cook for 4 minutes, stirring with a wooden spoon, or until browned.Step 2
Mix cornflour and 1 tablespoon of stock to form a paste. Add remaining stock. Add stock, sauces and Vegemite to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool.Step 3
Preheat oven to 220°C. Place a baking tray into oven. Grease 4 x 8cm base measurement pie pans.Step 4
Cut 4 x 15cm circles from shortcrust pastry. Use to line bases and sides of pans. Fill with mince. Brush rims with water. Cut 4 x 15cm circles from puff pastry. Place over meat. Press to seal. Trim. Brush with egg. Season.Step 5
Place pies onto hot tray. Bake for 20 to 25 minutes or until golden. Serve.I found the recipe quite good! The meat filling was just like from my old bakery I used to work at.