The Meat Pie is an Aussie institution! This recipe is quite labour intensive and takes some time to prepare, but it is freezer friendly, so in the long run, it’s a total time saver! There’s nothing more hearty than a home made pie!
1 ½ cups (225g) plain flour
100g cold butter, chopped coarsely
1 tablespoon iced water, approximately
2 sheets puff pastry
1 egg, extra, beaten lightly
1 tablespoon olive oil
1 brown onion, chopped finely
600g minced beef
410g canned crushed tomatoes
2 tablespoons tomato paste
2 tablespoon Worcestershire sauce
¾ cup (180ml) beef stock
How to – Pastry
1. Traditional Process flour and butter until crumbly. Add egg yolk and enough of the water to make mixture come together. Knead pastry on floured surface until smooth. Cover and refrigerate for 30 minutes
Thermomix Place flour and butter into TM bowl and mix for about 10 seconds on speed 6 until mixture resembles breadcrumbs. Set scales and weigh in egg. If necessary add iced water to reach the 50-60g mark. Set the dial to closed lid position and knead for 10 -20 seconds on interval speed to form dough. Knead pastry on floured surface until smooth. Cover and refrigerate for 30 minutes
2. Meanwhile, make beef filling.
How to – Beef Filling
Heat oil in a large saucepan; cook onion and beef, stirring, until beef is browned. Stir in undrained tomatoes, paste, sauce and stock; bring to the boil. Reduce heat; simmer, uncovered, about 20 minutes or until thick. Cool.
3. Oil six 2/3 cup (160ml) pie tins. Divide pastry into six portions; roll each portion between sheets of baking paper until large enough to line tins. Lift pastry into tins; press over base and sides. Trim edges. Refrigerate 30 minute
4. Cut six 11cm rounds from puff pastry. Refrigerate until required.
5. Preheat oven to 200C/180C fan-forced.
6. Line pastry-lined tins with baking paper; fill with dried beans or rice. Place tins on oven tray and bake for 10 minutes. Remove the paper and beans; bake for a further 5 minutes. Cool.
7. Fill pastry cases with beef filling; brush edges of pastry with extra egg. Top with puff pastry rounds; press edges to seal. Brush tops with extra egg. Cut steam holes in top of pies.
8. Bake pies about 20 minutes or until pastry is browned lightly.
Prep and cooking time: 1 hour 35 minutes (+ chilling)
TO FREEZE Make the pies in freezerproof dishes. Complete to the end of Step 8. Cool and cover with 2 layers of plastic wrap and 1 of foil. Label, date and freeze for up to 3 months. Thaw overnight in the fridge. Discard plastic wrap and foil. Reheat as in Step 8 until filling is hot. If pastry is browning too much, cover pies loosely with foil.