Aussie Party Pies Recipes

AUSSIE MEAT PIES

Steps:

• Heat a frying pan over medium heat.
• Gently cook the onions and garlic in some oil and with a sprinkle of sea salt until they have softened.
• Add the bacon and continue cooking until the bacon is crispy.
• Use a slotted spoon to remove the bacon and onion mixture to a bowl. Set aside.
• Add some more oil to the pan and cook the ground beef until it is well browned.
• Add the Worcestershire sauce, barbecue sauce, curry powder, ground nutmeg, salt and pepper.
• Return the bacon and onion mixture to the pan.
• Stir through the beef stock.
• Simmer for about 5 minutes.
• Sprinkle the flour over the mixture and then mix it in well.
• Simmer over low heat for 15 to 20 minutes.
• Taste for seasoning.
• The sauce should have thickened by this stage, but still have a slightly runny texture. If it is too dry, add some boiling water to create more sauce.
• Set aside to cool completely.
• Preheat the oven to 200°C (390°F).
• Cut the shortcrust pastry into rounds large enough to fill the muffin holes.
• Place the shortcrust pastry into the muffin holes and prick the base with a fork.
• Place a muffin case (preferably plain) on top of the shortcrust pastry and fill each muffin case with some baking beans or ceramic pie weights, or uncooked rice grains.
• Blind bake the pastry for about 10 minutes.
• Fill the pastry cases with the meat filling.
• Make an egg wash by lightly whisking together the egg with milk in a small bowl.
• Brush the edges of the pastry with some egg wash.
• Cut pastry lids from the puff pastry and place them on top of each pie. Gently pinch the edges to seal the pie together.
• Brush the top of each pie with some egg wash.
• If you wish, sprinkle the pies with some poppy seeds or sesame seeds.
• Bake for about 20 minutes or until golden.

MINI MEAT PIES (AUSTRALIAN PARTY PIES)

Steps:

• Preheat the oven to 180˚C / 360˚F.
• Remove 2 frozen sheets of shortcrust pastry and puff pastry and leave them on the bench to thaw.
• Heat the olive oil in a large pan and throw in the onions and garlic. Stir them around and cook until nicely fragrant and you just want to eat them all up (around a minute or so). You know, that amazing "Oh my god as if that's only onions and garlic" smell.
• Add the beef mince and cook until nicely browned, then pour over with red wine and sprinkle in the smoked paprika and nutmeg. Next, add in the mushrooms and grated carrots. Cook down until all the liquid has evaporated, stirring occasionally so nothing sticks and burns.
• Now reduce the heat to medium and add in the tomato paste, beef stock and that glossy brown gravy. Give everything a good stir. Remove from the heat and start working on those pie crusts!
• Use a large circular jar or bowl to cut out circles roughly 12 cm / 4.5 inches in diameter for the shortcrust pastry bases, and 8 cm / 3 inches for the puff pastry tops. Note: Sizes may vary slightly depending on the size of your muffin tray.
• Press the shortcrust bases out into a muffin tin, then scoop in some of the beef filling until they're full to the top. Don't overfill, as this will cause the pies to leak while cooking and pop the tops off.
• Next, place the puff pastry lids over each pie and press around the edge of each lid with your finger to seal them.
• Baste with the beaten egg and pierce the tops 4 times with a skewer. Pop them in the oven to bake for around 25 minutes or until the tops are flaky and golden brown.
• Serve hot with your favourite sauces such as tomato sauce/ketchup, bbq sauce, Worcestershire sauce or takoyaki sauce.

AUSSIE PARTY PIES

Steps:

• Heat oil in frying pan and add onion, saute for 5 minutes Add garlic and carrots. Cook for 2 mins or until carrot has softened.
• Add mince meat stirring to break up meat for about 6 mins or until browned.
• Add tomato paste and flour. Cook stirring for 1 minute Add stock, worcestershire sauce and thyme.
• Bring to boil. Reduce heat and cook for 6 minutes Remove from heat and cool.
• Preheat the oven to 200°C.
• Make sure the pastry is slightly defrosted.
• Grease 2 x 12 hole round base patty pans. Using a 6.5cm cutter, cut 24 rounds from pastry and line the patty pans.
• Add 1 tbsp of filling into the pastry. Using a 6cm cutter, cut 24 rounds from remaining pastry. With a floured fork pierce holes in the centre of the pastry rounds. Top the pies with these rounds. Press edges together to seal.
• Brush tops with milk and bake for 18-20 minutes.
• Remove from oven and stand for a few minutes before eating, serve with tomato sauce.