Steve's Aussie Meat Pies
This is my entry in PieQuest. A standard minced beef base that anything can be added to - mushroom, steak, ham and cheese etc... If you want the Peruvian Green chilli, Haggis wrapped, Tandoori gluten free version go elsewhere. It's rich and well seasoned but not stupid. Best quality mince is a must! Beware of short pastry as it can be salty. Note there is no additional salt in this recipe as the stock and gravy add enough. Puff pastry can be used for bases instead of blind baked short pastry.
Brown Beef and onion in olive oil until onions are very soft.
Combine rest of ingredients and then add to meat mix.
Stir thoroughly and simmer for 15 mins until thickened. Allow to cool.
Line pie tins with short pastry, leaving a generous overhang and blind bake (10 mins at 220C with weight and 10 mins at 200C empty) – Trim excess pastry after blind baking.
Fill with meat mix.
Top with puff pastry, crimping over short pastry edge that has been washed in milk, pierce to allow steam to escape, wash top with milk.
Cook at 220C for 15 minutes or until golden, reduce heat and cook for a further 10 minutes.
500g quality Beef Mince (makes 4 pies in 11cm x 5cm pie tins)
1 Onion finely chopped
1 Beef Stock Cube
½ TBS Olive Oil
1 TBS Gravy Mix
1 TBS Corn Flour
1 TBS Tomato Sauce
1 tsp Worcestershire sauce
½ tsp Steve's Beef Herb Mix (Rosemary, Oregano, Tarragon, Thyme, Bay leaves, etc ground)
¼ tsp Pepper (ground, black)
Shortcrust pastry (for bases)
Puff pastry (for tops)
Milk to glaze