Meat Pie

A great Aussie classic the meat pie is very versatile, make a family sized pie to serve with vegetables for a warming evening meal or make individual pies with a pie maker for lunches. The pies freeze well, making for a quick and easy homemade lunch or snack.

Homemade Meat Pie

Homemade meat filled pie

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Filling Cooling Time 1 hour hr

Total Time 2 hours hrs 45 minutes mins

Servings: 2 Family Pies

Course: Lunch, Main Course, Pastries

Ingredients Method Notes

Ingredients

  

• 1 Tbsp Vegetable Oil
• 1 Onion, finely chopped
• 1 kg Beef Mince
• 4 Tbsp Plain flour
• 3 Cups Beef Stock
• 2 Tbsp Tomato Sauce
• 2 Tbsp BBQ Sauce
• 1 Tbsp Steak Sauce
• 1 tsp Worcestershire Sauce
• 1/2 tsp White pepper
• Pinch Salt
• Pinch Black pepper

Pies

• 2 sheets Shortcrust Pastry
• 2 sheets Puff Pastry
• 1 Egg, lightly beaten

Method

 

1. Cook meat and onion in vegetable oil until browned.
2. Add flour and stir over low heat 2-3 minutes.
3. Add stock, sauces, salt and peppers, stir in well, bring to a boil, reduce heat and simmer 30-40 minutes until thickened. Adding more stock or water if needed.
4. Remove from heat and allow to cool completely.
5. Thaw pastry sheets
6. Preheat oven 200C
7. Line a pie dish with a sheet of Shortcrust pastry, leaving an over hang of pastry.
8. Spoon in the cooled pie filling.
9. Dampen the edges of the pastry with water, top with a sheet of Puff Pastry pressing the pastry together.
10. Trim the edges of the pastry and then crimp the pastry edge with a fork or your fingers.
11. Brush the pastry top with beaten egg or spray with water.
12. Bake at 200C for 30 minutes then reduce the oven temperature to 170C cook a further 20 minutes or until browned.

Notes

Pies freeze well.

Makes 2 family sized Pies or it can be made in a baking tray for an even larger pie.

Filling is great made into individual pies or party pies in a pie maker.

I love baking a large batch then freezing for later use.