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Tuesday 19th January 2021.
January 19, 2021
Tuesday is Feisty Foodie day. Sticking with the Australian theme this week, it is a meat pie but the Aussie’s love it. “To continue our Australian theme, I spoke to a friend of mine who lives just outside of Sydney! He said a staple dish there is Meat Pies! Our as Gerry (and the Aussies) would call it…Mince Meat Pie!
I was thinking about doing a Pavlova recipe, but let’s get real…who’s making a Pavlova at home when no one is having company! So…Meat Pie it is! Easy to make, comforting, and one of Gerry’s favourites (hopefully)! I wish I could make it and bring you a slice!” Me too!!
Meat Pie (Mince Meat Pie, as the Aussies would call it)
- ½ tsp vegetable oil
- 1 onion finely chopped
- 1 clove garlic, finely chopped
- 500g medium ground beef
- 1 cup beef stock
- 1/4 cup tomato sauce
- 2 tsp Worcestershire sauce
- Salt and pepper to taste
- 3 tbsp All Purpose flour
- 2 sheets puff pastry
- 1 egg, beaten
Heat vegetable oil in a saucepan on med-high heat. Cook ground beef, onions and garlic until browned.
Add ¾ of the stock, tomato sauce, Worcestershire and salt and pepper, bring to a boil and let simmer for 15 minutes.
Add in flour and remaining ¼ cup of stock and simmer for 5-10 minutes more, until the mixture has thickened a bit, and everything is well incorporated. Remove from heat and let cool.
Roll the pastry into a pie dish. Spoon the cooled mixture on to the pie crust and moisten the edges of the crust with water.
Top with the other piece of puff pastry, crimp the edges together, trim and glaze with the egg mixture.
Bake at 425 degrees for 15 minutes, then reduce the temperature to 375 F and cook for approximately 25 minutes more until golden brown.
Note: You can 4-5 four long leaf shapes out of the top pastry (starting in the center) if you want to be fancy!
TIP: You can also make individual size pies in a muffin tin or ramekin