Family Meat Pie Recipes

AUSSIE MEAT PIE RECIPE

Steps:

• Sprinkle beef with 1/2 tsp salt and pepper.
• Heat 1 tbsp oil in a large heavy based pot over high heat. Add 1/3 of the beef and brown aggressively all over, then remove. Repeat with remaining beef, adding more oil if needed.
• Turn stove down to medium high. Add garlic and onion, cook 3 minutes.
• Add flour, stir through.
• Slowly add beef stock while stirring constantly. Once flour is dissolved, add wine, tomato paste, Worcestershire, pepper and bay leaves.
• Return beef into pot, cover with lid, adjust heat so it's simmering gently.
• Simmer 1 hr 45 minutes. Remove lid, increase heat slightly and simmer 30 - 45 minutes, stirring regularly, or until beef is fork tender and liquid reduces down to a thickish gravy, just about covering beef (see video). Do not reduce liquid too much - thickens more as it cools & in pie.
• Remove from stove, cover and cool filling (I usually leave overnight).
• Preheat oven to 180C/350F.
• Cut out 6 rounds from the shortcrust pastry, then drape pastry into pie tins - don't stretch and pull pastry, causes shrinkage. (Notes 1 & 6)
• Place pies on tray. Top each pie with large sheets of parchment / baking paper and fill with pie weights (Note 7).
• Bake 20 minutes, remove, then use paper overhang to carefully remove pie weights.
• Return crusts into oven for 5 minutes or until base is light golden and dry (can skip, Note 8). Remove from oven.
• Fill pies with cooled filling, push down to fill. Should be slightly mounded.
• Cut rounds from partially thawed puff pastry - cut them slightly larger than the edge of the cooked pastry bases.
• Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.
• Brush lids with egg, then cut a 1cm / 0.5" incision in the middle using a small knife.
• Bake 30 minutes or until deep golden and puffed.
• Devour hot and fresh, topped with tomato sauce or ketchup if desired!

KEY LIME PIE CUPS

Steps:

• Combine graham crumbs, butter and 2 Tbsp. sugar until blended.
• Grate zest, then squeeze juice from 3 limes. Reserve remaining lime for later use.
• Beat cream cheese, milk, lime zest, lime juice and remaining sugar in medium bowl with mixer until blended. Gently stir in 1-1/2 cups COOL WHIP.
• Reserve 1 Tbsp. graham crumb mixture for later use; spoon remaining crumb mixture evenly into 10 (4-oz.) glass jars. Top with layers of cream cheese mixture and remaining COOL WHIP. Sprinkle with reserved crumb mixture.
• Refrigerate 1 hour. Cut remaining lime into 10 wedges; use to garnish desserts just before serving.

FAMILY MEAT PIE

Steps:

• Melt butter in a medium saucepan; add onion and cook until softened.
• Add ground beef, black pepper, basil, garlic, flour, gravy powder and barbecue sauce.
• Stir well; add just enough water to come just to the top of the mixture.
• Simmer until gravy thickens, stirring occasionally.
• Remove from heat; set aside to cool completely.
• Place one sheet of puff pastry in a family sized pie plate.
• Pour cooled meat mixture into the pastry.
• Brush edges of pastry with milk.
• Place other sheet of pastry on top; pinch edges; roll excess pastry in for the crust.
• Using a sharp knife, make two small slits in the top to allow steam to escape.
• Brush with milk.
• Bake at 200 degrees Celsius (400 degrees Fahrenheit) for around 20 minutes or until pastry has browned.