I do love a good meat pie but I've never made one so when I saw this recipe I decided to give it a go.
Cast of characters
- 4 (about 650g) beef scotch fillet steaks, cut into 2cm pieces
- 2 tablespoons plain flour
- 2 tablespoons olive oil
- 1 brown onion, coarsely chopped
- 2 garlic cloves, crushed
- 2 teaspoons chopped fresh thyme
- 400g can chopped tomatoes
- 250ml (1 cup) beer
- 1 sheet (29cm x 29cm) frozen pastry, just thawed
- 1 egg lightly whisked
- 2 sheets (25cm x 25cm) frozen puff pastry, just thawed
- Fountain Spicy Red Sauce, to serve
Place beef in a large bowl and sprinkle with flour. Season with salt and pepper. Gently toss to evenly coat.
Heat the oil in a large saucepan over medium heat. Cook the onion, garlic and thyme, stirring for 5 minutes or until the onion is soft. Season with salt and pepper.
Add the beef and cook, stirring occasionally, for 5 minutes or until browned.
Stir in the tomato and beer. Bring to a simmer. Reduce heat to low. Cook, covered for 55 minutes or until the beef is tender. Set aside for 30 minutes to cool.
Preheat oven to 220°C. Place baking tray on the middle shelf. Cut the shortcrust pastry into quarters. Line 4 round 3cm-deep, 12cm (base measurement) pie tins with shortcrust pastry, allowing the sides to overhang. Brush edges with egg. Divide the beef mixture evenly among the pastry cases.
Cut each puff pastry sheet in half diagonally. Top the pies with the puff pastry and trim excess pastry. Press the edges with a fork to seal.
Brush the pies with egg. Cut a small cross in the centre of each pie. Bake the pies on the tray for 25 minutes or untilgolden and puffed. Serve with the spicy red sauce.
WHAT I DID
When I got to the end of step three I decided the mixture was way to sloppy to put into pies so I cooked some rice and fresh French cut beans and served them with the meat mixture.
Despite the fact that I didn't make the pies the actual meat mixture was really delicious and I will definitely make this again and call it a casserole and not bother trying to make it into pies. To be honest this tasted a lot fancier than regular aussie meat pies and I'm now on the hunt for a regular meat pie recipe :)