Spurred on by cooking Australian things, I thought I’d give a go at making a good meat pie. All with proper sauce. I looked around for a few recipes and came away with an inspired combination.
- 500g lean mince
- 50g tomato paste
- 1 brown onion, brunoise
- 2 tablespoons Worcestershire sauce
- 2 tablespoons light soy sauce
- 1 cup stock
- 1 tablespoon cornflour mixed with 2 tablespoons of water
- Shortcrust and puff pastry
This is a pretty easy recipe, but requires a bit of planning as you want the filling to cool before putting them into pastry cases. Brown the onions and then add the beef, cooking until no more red appears. Add the tomato paste and cook until you can’t smell the tomato-rawness anymore. Add the sauces and the stock, mixing with the corn flour and water to help thicken. Let the mixture cook.
Roll the pastry out (or do what I did and cut them into smaller lots into a lined muffin tray for “mini” meat pies. Fill each case with the mixture and then top with the puff pastry. Brush with egg-wash (egg with milk, or just plain egg, or plain milk) to give the pies a bit of shine.
Bake in a 180 degree celcius oven until brown (approximately 15-20 minutes). Rest and enjoy with some tomato sauce.