Aussie Meat Pies
You will need 8 x 4 1/2-inch, (12cm) pie pans (re-useable or disposable, I’ve used both & both produce comparable results). Pie pans measure 5 inches (12.7cm) across the top, including the rim & about 3 inches (7.6cm) across the bottom. I bought the re-useable pie pans from Ace Hardware store for $1.99 each.
Once cooked, the pies can be frozen & reheated in the oven from frozen for about 40 minutes on 375°F/190°C.
Prep Time1 hr
Cook Time1 hr
Total Time3 hrs
- 1 tablespoon olive oil
- 1 cup diced onion
- 2 lbs ground beef (80/20) minced beef (907g)
- 1/4 cup all purpose flour
- 1 teaspoon salt
- 2 teaspoons freshly ground pepper
- 2 cups beef broth
- 2/3 cup tomato ketchup
- 3 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
HOT WATER PASTRY
- 1 1/2 sticks (3/4 cup) butter, chopped (6oz/170g)
- 1 cup water
- 2 2/3 cups all purpose flour, approximately plain flour
- 1/2 teaspoon salt
PUFF PASTRY TOPS
- 1 x 17.3 oz store-bought puffed pastry sheets, thawed according to package directions (490g)
- 1 large egg, lightly beaten
- tomato ketchup, to serve
To make the filling:
Heat the oil in a large frying pan over medium-high heat. Cook the onion for 5 minutes or until softened.
Add beef; cook, stirring occasionally, for 12 minutes or until browned.
Add flour, salt & pepper. Cook, stirring, for 1 minute to cook the flour.
Stir in broth, ketchup, sauce & tomato paste. Reduce heat to medium. Cook, stirring occasionally, for 10 minutes or until sauce is thickened; cool.
To make the hot water pastry:
Place butter & water in a large saucepan over high heat. Cook, stirring until butter is melted. Remove from the heat; gradually stir in flour & salt. Stir until a soft dough forms a ball. Turn the dough out onto a lightly floured surface; gently pressing to form a disc. Cut the dough in half & form two discs.
Roll out one half disc between 2 layers of floured parchment paper until 1/8 inch (2mm) thick. Cut four, 5 3/4-inch (14.5cm) circles from pastry; set aside. Repeat with remaining pastry half. Line eight, 4 1/2-inch, (about 12cm) lightly greased pie pans with pastry circles, gently pressing the pastry into the pans & onto the rim; set aside.
To make puff pastry tops:
Place a sheet of pastry on lightly floured surface. Cut four, 5-inch (12.7cm) rounds from pastry; repeat with remaining sheet of pastry.
Preheat oven to 400°F (200°C). Divide filling between the pie pans. Brush the edge of the puff pastry rounds with egg. Place, egg side down over filling. Press the pastry edges together with a fork to seal. Brush tops with egg. Cut a slit in top of each pie to allow steam to escape. Place pies on a baking sheet to catch any spillage. Bake on the bottom rack of preheated oven for 35 minutes or until pastry is cooked & golden. Serve with ketchup. Makes 8.