BEEF AND BACON MEAT PIES
Chef Todd Bright from Mallee Rock Wines brings his Australian roots to Canadian soil and shares his family recipe for Australian-inspired meat pies, a mouthwatering mini version of the classic. The perfect mate? Mallee Rock Shiraz Cabernet Sauvignon. Upon first sip, you'll discover ripe blackberry and plum notes, with hints of mocha and toasty oak.
Provided by Mary Jenny
Categories Pork
Time 35m
Yield 16 pies, 16 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large pan. Once hot, add onion, garlic and spices, and cook until onions are translucent. Add beef and bacon and cook until brown, making sure that any large clumps have been broken down. Add peas, gravy powder and chicken stock and let simmer for about 7 minutes until a thick sauce has been made. Let cool.
- While waiting for the filling to cool, roll out the puff pastry and cut into rounds a little bit bigger than the tart shells (the pastry will shrink as it cooks).
- Preheat an oven to 400°F Place the tart shells on a non-stick cookie sheet and fill with the meat mixture Place your pre-cut puff pastry round on top and brush it with a little egg wash. Place in the oven and cook for about 20 minutes, until the top has puffed up and turned golden brown. Take out of the oven and let sit for 5 minutes before serving. (This will ensure the gravy isn't too hot.).
- Serve with your favourite salad and a glass of Mallee Rock Shiraz Cabernet Sauvignon.
Nutrition Facts : Calories 315.4, Fat 21.4, SaturatedFat 6.7, Cholesterol 54.6, Sodium 179.2, Carbohydrate 15.2, Fiber 0.8, Sugar 0.8, Protein 14.9
LAURA O'CONNELL'S BEEF AND BACON SHEPHERD'S PIE
A great family pie. Easy to make, cook and eat--great for when friends drop in. Just add veggies and you are in business. This recipe came from a friend of mine (hence the title).
Provided by scaldwell7
Categories Savory Pies
Time 1h45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 18
Steps:
- THE BEEF & BACON.
- Sauté the onion and garlic on a low heat until cooked.
- Add bacon and fry (turn up to a medium heat to lightly cook bacon),.
- Remove all ingredients from the pan,.
- Add the mince to the empty pan; cook until browned and liquid has reduced.
- Add the onion, garlic and diced bacon into the pan with the mince. Add the grated carrot, grated potato, mixed herbs, parsley, beef stock with Worcestershire sauce, salt and pepper.
- Add water; mix well and then cook on low heat until liquid has reduced by half.
- Add cornflour and water until sauce thickens. Remove from pan and cool.
- THE POTATO MASH: Cook potatoes and heat milk. Mash all together when potatoes are cooked and nearly falling apart.
- THE PIE:.
- Grease a large semi deep (about 10 - 12 cm deep) baking tray and line with puff pastry . Place beef and bacon mixture (once cool) in tray lined with pastry.
- Cook in oven on 180°C until pastry is lightly browned. Remove from oven.
- Place the potato mash over the mince; smooth out and sprinkle with grated tasty cheese to satisfaction.
- Heat oven to 220°C Place on middle shelf and bake for approximately 20 - 30 minutes.
- Allow to sit for 5 minutes and then it's ready to be portioned, served and enjoyed.
Nutrition Facts : Calories 758.8, Fat 40.9, SaturatedFat 15.8, Cholesterol 123.2, Sodium 479.6, Carbohydrate 61.9, Fiber 7.8, Sugar 4, Protein 35.6
BEEF AND BACON PIE
Delight in the savory flavor of our Beef and Bacon Pie tonight. Ready-to-use pie crusts make our Beef and Bacon Pie as simple to make as it is delicious.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
- Add beef to bacon drippings in skillet; cook 8 to 10 min. or until evenly browned, stirring frequently. Add carrots, onions, dates, raisins, vinegar, pepper and thyme; stir. Stir in bacon and 1/2 cup beef broth; cover. Bring to boil; simmer on medium-low heat 15 min. or until beef is tender.
- Meanwhile, mix flour and remaining broth until blended.
- Add flour mixture to ingredients in skillet; mix well. Cook, uncovered, 5 min. or until thickened, stirring constantly. Cool 30 min.
- Heat oven to 375°F. Line 9-inch pie plate with 1 pie crust as directed on package for two-crust pie; fill with meat mixture. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape. Place pie plate on baking sheet. Brush crust with egg.
- Bake 40 to 45 min. or until golden brown.
Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 450 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 7 g, Protein 17 g
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