Beef Puff Pastry Ground Beef Puff Pastry Pie

Aussies love a expert meat pie. We love the mitt-held ones considering we go the whole thing to ourselves. But when you've got sharing vibes, this Family unit-size Meat Pie is the one you pull out. With a shortcrust base, boring-cooked fall-apart chunks of beef are smothered in a rich gravy, topped off with a golden puff pastry lid.

It's knee-knockingly good comfort food!

Pulling a slice out of freshly cooked Family Meat Pie

Family Meat Pie with slice taken out of it

A big, fat, Family unit Meat Pie

It dawned on me yesterday that the traits of my very favourite meat-based foods lie at opposite ends of the spectrum. Give me either the spanking freshness of raw stuff (think: sushi, ceviche, tartare) or the melt-in-your-mouth-tender perfection of dull-cooked meat smothered in a rich sauce like shanks, short ribs, pulled pork, stews. 🤩

There's plenty of skillful stuff that falls in betwixt. But if you want to win me over*, bring me a tuna carpaccio or a deadening cooked lasagna.

Or – a big fatty Meat Pie!

* Or but give Dozer a lot of attending. Actually, this is the nearly effective method!

Slice of Family Meat Pie with ketchup on a plate

Anatomy of an awesome Family Meat Pie

Here'south a breakdown of what makes up a great Aussie meat pie:

Shortcrust Base for family meat pie — Shortcrust base

Close up of pot of slow cooked beef filling for Family Meat Pie — Shortcrust base

Shortcrust base of operations – Buttery and flaky, this pastry type has enough construction to comprise the considerable volume of rich filling! It is bullheaded baked (ie partially cooked before filling) so it doesn't become soggy once broiled with the filling. Use store-bought shortcrust pastry for convenience (freezer section), but for a truly neat Meat Pie, employ bootleg shortcrust pastry!
Meat Pie Filling – Your basic meat pie might only be made with beef. Only the improver of mushroom, bacon, celery and carrots only makes it better! Bacon for flavor, mushroom for just full general extra-delicious cistron. Celery and carrots add season into the sauce too as breaking upward the filling texture a scrap so it's non just 100% total-on meat.

The hush-hush ingredient in this meat pie sauce is Guinness (or other dark beer or crimson wine) which makes it dark and rich as well as adding a stack of flavour. It puts your basic store bought pies to shame!
Puff pastry top – The traditional topping for Meat Pies is puff pastry. Y'all simply tin't superlative golden, flaky and buttery puff pastry every bit the lid for a meat pie!

Ingredients in Family Meat Pie filling

Here's what goes in the Family Meat Pie filling:

Chuck beef – A cut of beef made for slow cooking that breaks downwards into fall-apart goodness, ideal for using for meat pie fillings.

Alternative cuts: boneless short ribs (but it's fattier and pricier), beef osso buco (cook on bone then discard later) and beef cheeks (but the beefiness pieces will buckle rather than stay in neat cubes).

Not recommended: brisket (a fleck stringy), steaks and other quick cooking cuts of beef, or roasts (too lean and will dry out).
Onion and garlic – Essential flavour base for the rich sauce.
Carrots, celery and mushrooms – Vegetable add-ins. These introduce a chip of non-meat goodness into the filling. Without it's meat, meat, meat! Which, while succulent, can exist a bit too full-on!
Salary – This is i of my "secret ingredients" in meat pies. Likewise for sausage rolls, for that matter! It's sautéed at the beginning and then other ingredients can exist cooked in the bacon fatty. And the bacon releases flavour into the sauce. But no, it doesn't taste bacon-y at the end!

For the Meat Pie Filling Sauce

The sauce is substantially a very rich stew sauce that is a Beef & Guinness Stew that borrows techniques from a French-style stew like Beef Bourguignon. Yes, we are stealing secrets from the French to make the very best Aussie meat pie!

The flavourful stout beer in this recipe is the reason why at that place are so few ingredients needed for flavour in the sauce. Scarlet vino can also be used, for a slightly more elegant sauce option – run across below for more on this.

Guinness or other stout – This rich, dark beer is a magical ingredient to use in wearisome cooked dishes because hours of simmering cooks out the booze and leaves behind a rich, bawdy flavour that you can't purchase in jars. There is no trace of "beery" season left at all, just the dark and complex notes from the stout.

It also gives the sauce the deep, dark brownish colour which is part of the appeal of this filling. Nobody wants a meat pie with a pale filling!

Red wine tin can likewise be used for a slightly more than elegant sauce option (essentially Beefiness Bourguignon sauce) which is equally equally succulent. I opted for Guinness here because it gives the sauce a slightly richer, earthier flavour that Aussies know and love about Meat Pies!

Not alcoholic option – The best flavour-boosting alternative would be to add anchovies. Information technology will Non make it gustation fishy just volition add some desirable complexity in lieu of beer. See recipe notes for directions.
Beefiness stock – Believe it or not, in that location is non a huge deviation between bootleg and store-bought beefiness stock in this recipe! I was quite surprised because usually, for great classic dishes of the world, I find that homemade beef stock is a fundamental quality that sets apart a good bootleg version from an exceptional restaurant quality one (like in Bourguignon and Coq au Vin).

Withal, for the Aussie Meat Pie, I found that store-bought beef stock was near equally adept every bit using homemade. I think it'southward because beer does so much more heavy-lifting in the sauce compared to wine.

Whichever way yous go, I don't recommend using powdered beefiness stock.

Flour and butter (sauce thickening) – In today's recipe, we are thickening the stew using a simple French finishing technique called a Beurre Manié. This is raw flour and softened butter mixed together, and and then stirred into a liquid (a sauce commonly). It makes the sauce shiny and thick.

The idea for this pie is as follows. The sauce needs to be thicker than regular stews else it runs everywhere when you serve a slice of pie. Adding flour at the start means you're working with an already-thick sauce while it cooks. Thick sauces require regular stirring to ensure it doesn't grab on the base of operations of the pot but the problem is all this stirring causes the beef pieces that are tender from long cooking to intermission apart. We want lovely large chunks, not shredded beef!

Information technology is much, much easier just to use a Beurre Manié instead to thicken the sauce at the cease! (Bonus: You go to sound like a total pro when you tell your family unit how y'all made this.)

Base and lid for Meat Pie

Meat Pie Base – The traditional base for Meat Pies is shortcrust pastry. This is a buttery, flaky pastry that is used for things similar quiche and sweet pies (like Pumpkin pie, Pecan pie).

It is platonic for meat pies because it is sturdy plenty to concur up to the rich, dense filling. This recipe calls for 800g / 1.6 pounds of beefiness – this makes quite a bit of filling!

Store-bought is fine, merely homemade shortcrust pastry actually is worth making if you lot have the fourth dimension. The flavour is amend and too texture.

Puff pastry could as well be used however for the base, to avoid the need to buy two different pastries. Run across recipe notes for directions.

Meat pie lid – The traditional chapeau for meat pies is puff pastry. These days, the quality of store-bought is actually very good if you lot opt for existent butter puff pastry. Cheaper puff pastry is fabricated with oil rather than butter and so information technology doesn't tastes as nice and doesn't puff upwards equally well.

If y'all make your own, I will be mighty impressed. Brag in the comments section below – you lot deserve to!! 😂

This is the make I usually apply, just purchased from grocery stores in Commonwealth of australia:

How to brand Family Meat Pie

Buckle in! This does take time to make because it involves making a slow-cooked stew filling which then needs to exist cooled before filling the pie. But information technology's straightforward, and an excellent leisurely weekend project. Most of all you'll know with just i bite that it was worth every second!

1. Make the Meat Pie Filling

Brown beef – Flavour the beef with salt and pepper, then brown aggressively in a heavy based pot over high heat. Turn the beef cubes to get a lovely brown crust all over. Yous don't demand to melt the beef all the way through here, we are just afterwards colour on the outside. This non only adds season to the beefiness, merely the golden bits left on the base of the pot adds valuable flavor to the sauce (that beautiful stuff is called fond).
Melt ingredients individually – We start with bacon, cooked until gold and to release its fat. We so apply the fat to cook the following ingredients. After the bacon is cooked, add information technology into the bowl with the browned beef.

Then we add a little butter into the pot because the residual salary fat isn't enough to cook the mushrooms properly. We want the mushrooms to get overnice and golden – and we need enough fat to get in that location! Once the mushrooms are done, remove to a separate bowl considering we will be adding them into the stew partway through the slow melt time.

Lastly onion, garlic, celery and carrots get in together. Nosotros don't demand to brand these golden, we merely want to cook the onion enough so the flavour transforms from pungent to sweet.
Add liquids – Add Guinness, beef stock and water to the pot, and so give information technology a good stir.
Return beef and bacon to pot – Then add the browned beef and bacon back into the pot.
Bring to simmer – Bring the stew upward to a simmer, and then cover with a hat. Recollect, no flour added yet to thicken – we're going to thicken the stew at the end because information technology'southward easier.
Deadening cook ii hours – Transfer the pot the oven for ii hours adding mushrooms at the ane hour mark. We add the mushrooms in later so they don't become too soft.

The oven temperature is 180°C/350°F (160°C fan) which might sound quite high, but actually, it's the equivalent of simmering the stew on a very depression heat on the stove. I generally prefer doing slow cooked stews in the oven rather than the stove because it'due south lower maintenance – it's entirely hands-off, no need to stir.

2. Thicken Sauce

Out of oven – After two hours, the meat should exist quite tender just not still completely "fall apart at a bear upon". The sauce will have reduced and darkened in colour but will still be very thin. Nosotros are going to thicken it in the next steps.
Simmer for twenty minutes – Next, we put it on the stove to simmer for xx minutes. The purpose of this step is to reduce the liquid a bit more than because meat pie fillings have a more concentrated, smaller volume of sauce than typical stews. During this step, the beef will become "fall-apart-tender". If it doesn't, cover with a lid (to prevent further liquid evaporation) and keep simmering until it does!
Sauce thickener Beurre Manié – Mix together the flour and softened butter to make a Beurre Manié. This is going to be mixed into the stew to thicken the sauce. The butter stops the flour forming lumps when it hits the hot stew (yay!).

The purpose of using a Beurre Manié hither is explained in the ingredients section earlier. It allows us to thicken the sauce without the trouble of broken upwardly meat from excess stirring!
Stir in Beurre Manié – As noted above, once the Beurre Manié is made, you just need to stir it into the sauce. The butter merely melts in effortless, so yous hardly demand to stir. Watch the lump-costless thickening magic unfold!
Thickened sauce – Go along to cook the sauce for a couple of minutes. Equally the flour cooks, it will keep to thicken the sauce. The goal: A sauce viscosity that is about the consistency of honey, ie. Thicker than normal stews simply not pasty. When yous cut the pie, you want the filling to ooze slowly not run everywhere. The filling does not thicken farther when it is broiled in the pie, and then you want to get the sauce thickness correct at this phase.

The photo below shows what the filling should look like at this phase fresh off the stove. There is more sauce than y'all remember too, which is what yous want because some will inevitably get absorbed by the pastry (don't worry! It stays crisp!).

Cool filling – A VERY Of import STEP! The filling must be cooled before using for 2 reasons. Firstly, then it doesn't soak into the pie crust base and make it immediately soggy. Secondly, so the hot filling doesn't melt the butter in the puff pastry when the lid is put on. Melted butter in puff pastry = no puff = 😩

How to cool the pie filling – Comprehend the pot with a chapeau to prevent further liquid evaporation (else the sauce will go too thick from water loss). So get out in the pot or transfer to a container. Let it cool on the counter for a few hours then transfer into the fridge. Never put a hot pot in the fridge!

PRO TIP: For best results, leave the filling overnight. Equally with all stews, the flavour just gets improve!

3. Assembling the Family Meat Pie

We're on the home stretch hither! Then close to tasting this magnificent fauna!

Blind bake pie crust – Whether using store bought or homemade shortcrust pastry, it needs to exist blind baked to ensure the base of operations doesn't get soggy one time filled with the pie filling. "Blind blistering" but ways that the chaff is partially baked. It will finish baking once we fill it.

Follow the directions in the Shortcrust Pastry recipe for how to make shortcrust pastry (if you want to use homemade) and how to blind broil the pie crust (whether using homemade or store bought).
Fill crust – Once the crust has been blind broiled, allow it cool for fifteen minutes. This helps ensure the base stays crispy because the pastry is more porous when hot.

The Pie Filling should be at room temperature and not cold earlier filling the pie, for two reasons. Firstly, fridge-cold filling is stiff and difficult to evenly pack into the pie crust. Secondly, puff pastry sitting atop fridge-common cold filling doesn't melt equally evenly. The edges of the pastry volition get beyond brown well before the middle cooks.

Fill the pie chaff with the Meat Pie Filling. If using a 9″ / 23cm pie tin as I do, you should be able to employ ALL the pie filling! It will make full it correct to the surface with a slight mound. The filling sinks a fleck every bit it settles into the casing when in the oven.

Top with puff pastry – Brush the rim with egg (the globe'southward best food glue) so place a canvass of puff pastry on the pie. Use scissors to trim excess and so the puff pastry lines up with the border of the shortcrust pastry.

Information technology'due south easier to trim with scissors after placing rather than cutting out the shape before placing considering y'all really won't know what size yous need due to the filling mounding slightly.
Crimp with fork – Printing down with a fork, to crimp all along the border. While this is optional from a decorative purpose, it also helps ensure the puff pastry is firmly adhered to the base. Nobody wants pie filling bursting out of their pie because of a sloppy job gluing the lid on! 😂

Egg wash – Brush the surface with lightly whisked egg and so information technology will broil upwardly beautifully golden and shiny.

PRO TIP: For guaranteed deep golden surface, brush with egg yolk. It's only a piffling less practical because you need to use a whisked whole egg for brushing the edges to adhere the puff pastry hat to the base which doesn't employ much egg so you'll have a lot left over. Then you need some other egg, yolk only, to brush the surface. But if you have a adept oven, yous can just brush with whisked whole egg, equally I have washed.
Incision – Then use a small pocketknife to cutting an X in the middle. This allows steam to escape then the puff pastry chapeau doesn't distend from trapped steam underneath.

Bake 45 to l minutes – Bake the pie straight on an oven rack for 45 to 50 minutes at 200°C/390°F (180°C fan), or until the top is beautifully golden. Practice non put information technology on a tray because this will affect how evenly and apace the puff pastry cooks (as the tray will affect how the hot air circulates in the oven). If you are concerned about mess if the filling leaks out, put something on the floor of the oven.

If your pie filling was a trivial on the cool side, yous will probably detect that it takes closer to 60 minutes. Simply bake until that top is golden and flaky!
Voila! Yes, I know information technology'southward been quite a journey to become here. But when this fatty, bronzed beauty comes out of the oven just ask yourself, HOW IS THIS MEAT-FILLED MASTERPIECE Not WORTH IT!!?? (That'south a dead prepare rhetorical question, in case you didn't pick it)

Rest 5 minutes – I know, I know, you are busting to crevice through that pie chapeau immediately. But I demand you lot to be patient for only v minutes longer! Let information technology rest simply for a wee bit to brand the pastry a flake more stable so it's easier for you to cut and serve slices.

The perfect meat pie filling….

Notice how the pie filling is saucy, and that there's enough of information technology, but it's not running everywhere and nor is it thick and stodgy (that'southward a frequently used and unflattering term used around these parts). It'south a nice, thick gravy that (generally) stays in the pie. That's exactly what we're aiming for!!

And hither's a couple of up-close-and-personal snaps highlighting the finest features of our compact model:

Fall-autonomously beef – Just some photo show, in instance you were in any dubiety!
The pie crust! Flake perfection. It'due south non stiff enough so you can hold an entire slice in your easily, nor is it supposed to exist. Only if you're similar me and you like to salve the best for last, you'll start from the sloppy cease and eat your fashion towards the crust, then employ your hands to consume the crust!

Make-alee tips

Overload of meat pie-making this year for various pie recipes has lead to the discovery of some handy make ahead tips!

Bake ahead and store – Permit the whole pie cool in the pie dish, then air-condition. Once cool, you will be able to elevator the whole pie out of the pie tin – it's solid! Wrap and air-condition 4 days or freezer 3 months. Thaw so bake for thirty minutes to reheat at 180°C/350°F, loosely covered with foil.
Assemble and bake at the ready – Assemble the unabridged pie but do not do the egg wash (information technology merely doesn't hold up well when done ahead). Then air-condition 2 days (across this, thawed puff pastry suffers) or freezer 3 months. Thaw, egg wash, and then bake per recipe.

As a full general note, thawed and so refrigerated or refrozen puff pastry doesn't puff up quite likewise as when it is thawed then baked immediately. Only for a meat pie, the difference is marginal enough to not matter.

Make a mega-banquet starring this Family Meat Pie with the addition of the following:

A big, beautiful Spring Salad filled with peas, asparagus and snow peas.
Garlic breadstuff! Because nobody e'er says no to garlic bread…
Self Saucing Butterscotch Pudding for dessert. Warm, soft, caramel flavoured cake AND a butterscotch sauce that magically makes itself? It'southward got my name written ALL OVER Information technology!

If you're about to brand this for dinner, I'yard and so jealous. I want to be y'all! I want to exist in that location! – Nagi 10

PS Run across below recipe bill of fare for the complete Meat Pie Recipe Drove.

Sentinel how to make it

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Servings six

Recipe video to a higher place. Aussies love a good meat pie. We love the hand-held ones because we get thewhole thing to ourselves. But when you've got sharing vibes, this Family unit-size Meat Pie is the one you pull out. Shortcrust base of operations, slow cooked fall-autonomously chunks of beef smothered in a rich gravy with a golden puff pastry chapeau.

Information technology'southward articulatio genus-shatteringly good comfort food!

Workflow – I usually brand the filling the solar day earlier, so refrigerate overnight. Then I practise everything else on the day of serving.

Beefiness:

▢ 800g/ one.6lb chuck beef , 3.5cm/1.4″ cubes (Note 1)
▢ 3/iv tsp salt
▢ 1/ii tsp pepper
▢ ii tbsp olive oil , plus more as needed (or vegetable or canola)

Filling:

▢ 30g / 2tbsp unsalted butter
▢ 200g / vii oz mushrooms , smallish, halved (larger ones quartered)
▢ 125g / 4 oz streaky bacon , cutting into 1 ten 1.5cm / 0.4 / 0.six″ cubes
▢ ane onion , cut into 2cm / 0.viii" cubes
▢ 2 garlic cloves , minced
▢ 1 celery , cut into 1cm/0.4″ slices (split up broad end of celery lengthwise, don't want giant celery chunks)
▢ 1 carrot , halved, 1cm/0.4″ slices (quarter very thick cease if needed)
▢ 330ml / 11 oz Guinness (Annotation 2)
▢ 2 cups beef stock , bootleg or store bought low sodium (Note 3)
▢ one cup water
▢ 1/4 tsp salt
▢ 3/4 tsp coarsely crushed black pepper , plus more than every bit desired

Beurre Manié (sauce thickener, Note iv)

▢ 4 tbsp flour
▢ 60g / 4 tbsp unsalted butter , softened

Pastry:

▢ 1 quantity shortcrust pastry , homemade or shop bought (Note 5)
▢ 1 canvas puff pastry , for lid (Notation 6)
▢ 1 egg , lightly whisked

Serving:

▢ Ketchup or Aussie Tomato Sauce , for serving

Preheat oven to 180°C/350°F (160°C fan).
Brown beefiness: Sprinkle beef with 3/iv tsp common salt and one/two tsp pepper. Oestrus oil in a large heavy based pot over loftier rut. Brown beef aggressively in 2 to 3 batches (practice not crowd pot, else information technology gets watery instead of browning). So remove beefiness into a large bowl.
Wipe down pot: Wipe pot clean of burnt bits, if needed.
Cook bacon: Cool pot, add together bacon. Place pot back onto medium estrus. When you meet some fat starting to melt, turn oestrus up to medium loftier and melt salary until golden. And then remove into bowl with beef.
Cook mushrooms: Melt 30g/ 2tbsp butter in the pot. Cook mushrooms until aureate with a pinch of common salt and pepper. Remove into separate bowl with slotted spoon.
Cook other vegetables: Add onion, garlic, carrot and celery and then cook for v minutes until onion is soft and sweet, non too golden. Add oil if needed, but bacon fat + residual butter should exist enough.
Oven deadening cook: Add beefiness, bacon, Guinness, water, stock, 1/iv tsp salt and 3/4 tsp pepper. Stir then bring to simmer. Embrace with lid, then transfer to oven for 1 hr.
Add mushrooms, then continue cooking in the oven for a further 1 hr. Meat should be starting to be tender at this stage.

Thicken Sauce and Cool:

Stove reduce: Remove pot from oven. Remove lid, and so simmer on low estrus for 20 minutes to reduce sauce. Meat should now be "fall-apart-tender" simply just belongings form (not disintegrating).
Sauce thickener (Beurre Manié – Notation four): Mix together butter and flour until polish.
Thicken sauce: Stir Beurre Manié into sauce. Once melted, leave on the stove for some other two minutes. Sauce should exist thicker than a normal stew, like a honey consistency. Sauce will not thicken any more than in oven, so make information technology exactly what you want – Notation vii. Also, there will exist more sauce than you lot expect for a pie – some gets absorbed by pastry (but won't make information technology soggy).
Cool: Cover pot with lid, then permit it cool completely, preferably overnight. (Note 8)

Assemble and bake:

Shortcrust base of operations: Make and bullheaded bake Shortcrust Pastry per that recipe using a 23cm/9" pie dish, whether using bootleg or store bought. So let it cool for at least 15 minutes (stays crispier).
Preheat oven: Turn oven up to 200°C/390°F (180°C fan).
Fill pie: Bring filling to room temp, practice non use fridge cold. (Note 9) Fill pie with filling (use it all, pack it in a level surface or have slight mound).
Puff pastry hat: Partially thaw puff pastry (do not cutting). Brush lip of pie crust base with egg, then top with puff pastry canvass. Trim backlog with scissors, press to attach to edges. So press the tip of a fork effectually the edge to brand piffling crimps (to further adhere + decorative).
Egg wash: Brush tiptop with remaining whisked egg, and so make a 2.5cm / one" X incision in center to allow steam to escape (stops lid doming).
Bake: Bake 45 – 50 minutes until peak is super golden. Residuum 5 minutes. Brag in comments below that yous made this magnificent pie. Salvage Nagi a slice. Then serve remainder with ketchup or Aussie tomato sauce!

1. Chuck beef – Look for beef that's nicely ribboned with fat, every bit it will be juicier and more than tender. Don't purchase pre-cutting modest pieces, they volition cook too quickly earlier the season in the sauce develops. It'southward improve to purchase a big piece and cut your own to size.

Other beef cuts that can be used: 1.3kg / 2.6lb beef osso bucco (two.5cm / one″ thick, cook whole on os and so chip big chunks of meat off at finish, start checking at 1 hr as information technology cooks faster than chuck. Boneless beef ribs (but it'south fattier) or beef cheeks (though pieces volition warp in shape). Brisket not recommended (as well stringy / dry). Do not employ steaks, roasts or other lean cuts.

two. Guinness – Key for rich flavour in sauce despite so few ingredients, so don't skip it! Stout is also first-class.

Reddish wine (pinot, merlot, annihilation dry out) – employ 600ml / 2 1/2 cups and skip the water. Sauce colour will be more similar Beefiness Bourguignon, slightly more than elegant (French!) flavour. I love this version too.

Non alcoholic option –Beer brings nifty depth of flavour to the sauce. And then if you need to skip it, we need to supervene upon information technology with something that brings like complication of flavour. My best proposition is anchovies. To do this, REDUCE salt sprinkled on beefiness to one/four tsp. Finely mince iii anchovy fillets (removed from oil in jar or tin) or i 1/2 tsp anchovy paste. Add that with the onion and cook per recipe. Supervene upon beer in recipe with one cup of beef stock (MUST be low sodium) and i/2 cup of water. I have not tried this. Just I am confident information technology will yield very expert results having done and then for like recipes. It is what I will do if I demand to make a not alcoholic version of this recipe.

3. Beefiness stock – Store bought is practiced! For this recipe, store bought stock yields a result quite shut to using homemade, probably considering the Guiness adds so much flavour and the sauce is more concentrated than typical stews. Exist sure to use low sodium, else information technology volition be too salty.

4. Beurre Manié sauce thickener – This is a French cooking technique where flour is mixed with softened butter to brand a Beurre Manié. This is mixed into liquids to thicken information technology and make it glossy.

I am not using this method to bear witness off! 😂 It works better and is easier than the usual method of adding flour at the beginning of the stew because this sauce is thicker than typical stew sauces. And so you'd need to stir constantly to ensure the base doesn't catch, and in doing and then the tender meat falls apart. It is far easier and safer to just stir the thickener in at the finish.

5. Shortcrust pastry – bootleg will yield the best flavor and texture, if y'all accept a food processor, information technology's a cinch!

Store bought – 1 standard Australian sheet of store bought frozen shortcrust pastry (20cm/8″ square). Use offcuts to patch upwards every bit needed (use egg to glue then printing firmly).

Puff pastry option (so y'all can just buy one packet of pastry) – line base, pick with fork, cover with 2 big sheets of baking paper in a cantankerous. Make full to peak with baking chaplet, rice or dried beans. Bake 200C/390F for 20 minutes, remove beans and paper, bake 5 minutes unfilled. Proceed with recipe. (Note: pastry is thinner and non as sturdy as shortcrust. Only information technology is still very tasty!)

6. Puff pastry – Utilise butter puff pastry, puffs better, better flavour. You only need 1 standard Australian sheet which due south 20cm/8″ square. Partially thaw, do non let information technology thaw completely before using – harder to handle (floppy, sticky). Stick it back in freezer if that happens.

7. Sauce thickness – Adjust sauce as needed ie more water to loosen, or if meat is done before sauce reduced, remove meat with slotted spoon and reduce liquid.

In determining sauce thickness, remember that it volition non thicken any more when cooked inside the pie. So make the sauce as thick equally you want it to exist in the finished dish. Ensure there is a chip more sauce than y'all look in the finished pie equally some will become absorbed by the pastry (just don't worry, information technology'southward not soggy, there's enough of crisp!)

viii. Cooling filling – Essential to do this else the puff pastry melts and it won't puff up. Practice non cool uncovered otherwise too much liquid evaporates and sauce gets too thick. To speed upwards cooling, can spread on tray but work apace to cover asap. Never put piping hot things into refrigerator, cool on counter first so place in refrigerator. Overnight is best because for all stews, flavour improves with time!

9. Room temp filling – Refrigerator cold filling is stiff and thick which makes it harder to pack into the pie trounce. Plus (more than importantly) the puff pastry won't cook well if it starts off resting on a fridge common cold filling. Needs to be room temp – around 17C/63F. Run into in a higher place why filling can't be hot.

10. Storage – As with all things puff pastry, this is best served hot and fresh out of the oven! Can get together with puff pastry lid up to 2 days in advance, merely practise egg launder on lid just before baking. Make sure the bullheaded baked pie crust is cooled before filling, and that the filling is cool before putting it in. Store in fridge. Tin can also freeze assembled uncooked, thaw then bake per recipe.

11. Diet per serving. I never said this was nutrition food! Go for a long walk tomorrow.

Calories: 806 cal (forty%) Carbohydrates: 38 g (13%) Protein: 41 yard (82%) Fatty: 53 g (82%) Saturated Fatty: 21 g (131%) Polyunsaturated Fat: 5 thou Monounsaturated Fat: 25 g Trans Fatty: 1 chiliad Cholesterol: 173 mg (58%) Sodium: 1243 mg (54%) Potassium: 955 mg (27%) Fiber: 2 g (eight%) Sugar: 2 thou (2%) Vitamin A: 2178 IU (44%) Vitamin C: 3 mg (4%) Calcium: 55 mg (6%) Iron: five mg (28%)

Keywords: Australian Meat Pie, family pie, Meat Pie

The Meat Pie Recipe Collection

Bear witness of my love of all things meat pie.

Life of Dozer

Cute when he photobombs mean solar day to mean solar day candid photos. Not so cute when he photobombs recipe video shoots.

Oh, who am I kidding. I call back it'due south beautiful whenever he photobombs Annihilation! 😂

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