Meat pie
Quick and easy to make, the classic meat pie is an Aussie icon. Anne Taylor shares her recipe made with shortcrust pastry and beef mince that is sure to win over at both and lunch a dinner.
Ingredients:
Pastry
- 1½ cups plain flour
- ¾ cup self-rising flour
- 2/3 cup cornflour
- Pinch salt
- 185 grams butter
- 1 egg yolk
- ½ to ¾ cup of water
Pie filling
- 1 tablespoon oil
- 2 rashes bacon, finely chopped
- 1 medium onion, finely chopped
- 3 cloves of garlic, crushed
- 750 grams beef mince
- 2 tablespoons plain flour
- 2 teaspoons dry mustard
- ¼ cup tomato sauce
- 1 tablespoon Worcestershire sauce
- 2 cups beef stock
- 1 teaspoon mixed herbs
- 1 egg yolk, lightly beaten with some milk
- Tomato sauce, extra, for serving
Method:
To make pastry
1. To make pastry, put flour salt and butter into an electric mixer and whiz until mixture is like crumbs. Add egg yolk and water and mix until blended.
2. Wrap in plastic wrap and put in the refrigerator for about an hour.
3. Roll out on a board and cut into the shape of the pie mould.
To make pie filling
1. Preheat the oven to moderately hot 210°C (190°C gas). Heat oil in pan, add bacon, onion and garlic, stir over medium heat for three minutes. Add beef to pan, stir over high heat for three minutes or until meat is well browned.
2. Add flour and mustard powder, stir for one minute.
3. Add tomato and Worcestershire sauce, stock and mixed herbs.
4. Bring to the boil, reduce heat. Simmer, uncovered for five minutes or until mixture has reduced and thickened, stirring occasionally. Allow mixture to cool.
4. Using a plate or bowl as a guide cut the shortcrust pastry to fit the pie tin. Line the pie tin.
5. Add cooled filling into pastry shell. Brush around pastry rim with beaten egg yolk.
6. Using a plate as a guide cut pastry to fit top of pie tin. Place over top of pies, press edges to seal, trim pastry edge. Brush tops with yolk and milk mixture. Using a pointed knife cut slits into the top of each pie.
7. Place tin on a baking tray and bake for 15/20 minutes or until golden. Serve hot pie with extra tomato sauce.
To read more of Anne’s recipes you can visit her blog here or her Facebook page here.