DirectionsStep1Sprinkle beef with 1/2 tsp salt and pepper.Step2Heat 1 tbsp oil in a large heavy based pot over high heat. Add 1/3 of the beef and brown aggressively all over, then remove. Repeat with remaining beef, adding more oil if needed.Step3Turn stove down to medium high. Add garlic and onion, cook 3 minutes.Step4Add flour, stir through.Step5Slowly add beef stock while stirring constantly. Once flour is dissolved, add wine, tomato paste, Worcestershire, pepper and bay leaves.Step6Return beef into pot, cover with lid, adjust heat so it's simmering gently.Step7Simmer 1 hr 45 minutes. Remove lid, increase heat slightly and simmer 30 - 45 minutes, stirring regularly, or until beef is fork tender and liquid reduces down to a thickish gravy, just about covering beef (see video)…Step8Remove from stove, cover and cool filling (I usually leave overnight).Step9Preheat oven to 180C/350F.Step10Cut out 6 rounds from the shortcrust pastry, then drape pastry into pie tins - don't stretch and pull pastry, causes shrinkage. (Notes 1 & 6)Step11Place pies on tray. Top each pie with large sheets of parchment / baking paper and fill with pie weights (Note 7).Step12Bake 20 minutes, remove, then use paper overhang to carefully remove pie weights.Step13Return crusts into oven for 5 minutes or until base is light golden and dry (can skip, Note 8). Remove from oven.Step14Fill pies with cooled filling, push down to fill. Should be slightly mounded.Step15Cut rounds from partially thawed puff pastry - cut them slightly larger than the edge of the cooked pastry bases.Step16Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.Step17Brush lids with egg, then cut a 1cm / 0.5" incision in the middle using a small knife.Step18Bake 30 minutes or until deep golden and puffed.Step19Devour hot and fresh, topped with tomato sauce or ketchup if desired!IngredientsIngredients1 ½ batchesHomemade Shortcrust Pastry3 Shortcrust Pastry Sheets (frozen, thawed, 300g/10oz)2 Refrigerated Pie Crusts (US/Can)3 Puff Pastry Sheets (frozen, just thawed, 300g/10oz, Note 2)1 Egg (lightly whisked)1 ¼ kilogramsBeef Chuck (2.5cm/1" cubes, Note 3)½ teaspoon eachSalt & Pepper3 tablespoonsOlive Oil1 Onion (diced)4 Garlic Cloves (minced)5 tablespoonsFlour (plain/all purpose)1 ¼ cupsBeef Stock (low sodium, Note 4)3 cupsRed Wine (dry full bodied, Note 5)2 tablespoonsTomato Paste1 teaspoonWorcestershire Sauce2 teaspoonsBlack Pepper (coarsely ground)2 Bay LeavesSee moreNutritionalNutritional825 Calories41 gTotal Fat165 mgCholesterol43 gCarbohydrate759 mgSodium46 gProteinFrom recipetineats.comRecipeDirectionsIngredientsNutritionalExplore furtherBritish Meat Pies Recipe Food Network Kitchen Food …foodnetwork.comGood Old Meat Pie - Allrecipesallrecipes.com10 Best Beef Meat Pie Recipes Yummlyyummly.comTraditional Meat Pie Recipe Food Networkfoodnetwork.com10 Best Ground Beef Meat Pie Recipes Yummlyyummly.comRecommended to you based on what's popular • Feedback
Aussie Meat Pie recipe
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WEBThe recipe for Australian meat pie calls for diced or minced beef, pie crust base, and puff pastry topping. This type of pie is a small-sized, hand-held pie that is crunchy on the …
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WEBJan 29, 2021 · Let the pie cool on a wire rack until warm before serving. Cut the pie into wedges and serve. To serve the Bolognese sauce with pasta: Bring a large pot of salted water to a boil over high heat. Add pasta and …
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WEBOct 9, 2020 · 3. Preheat the oven to 180˚C / 360˚F. Remove 2 frozen sheets of shortcrust pastry and puff pastry and leave them on the bench to thaw. Heat the olive oil in a large …
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WEBJun 1, 2018 · Blind bake the pastry for about 10 minutes. Fill the pastry cases with the meat filling. Make an egg wash by lightly whisking together the egg with milk in a small bowl. Brush the edges of the pastry with …
WEB1 1/4 cups (315 ml) beef stock, low sodium. 2 tbsp tomato paste. 1 tsp Worcestershire sauce. 2-3 tbsp olive oil. 5 tbsp flour (plain/all purpose) 1 1/2 batches homemade shortcrust pastry. 3 frozen shortcrust pastry …
WEBJan 21, 2023 · Wrap tightly and flatten into a disc and refrigerate for 20 minutes. If frozen, remove pastry sheets from freezer and lay out to thaw. Preheat oven to 400 degrees F. and place a rack in a sheet pan and …
WEBJun 26, 2020 · FILLING: 1.25kg / 2.5lb beef chuck 2.5cm/1" cubes, 1/2 tsp each salt & pepper, 3 tbsp olive oil, 1 onion finely diced, 4 garlic cloves minced, 5 tbsp flour, 1 1/4 …
WEBHow to Make Australian Meat Pie. Step 1. Generously season the beef with salt and pepper. Step 2. Pour the oil into a pan and heat over high flame. Cook the beef in batches, putting 1/3 of the beef in the pan. Step …
WEBFeb 25, 2020 · Add the remaining oil to the pan and when hot add the ground beef. Cook for 4 minutes, stirring with a wooden spoon, or until browned. Drain much of the fat from the meat. Return the onion mixture …
WEBNov 27, 2021 · Press base pastry into pie tins and press up the sides. Fill with cooled meat mixture. Brush rims with water. Place pie tops over meat. Use a fork to press edges to …
WEBJul 10, 2023 · Preheat your oven to 375°F (190°C).Once the potatoes are cooked, drain them, reserving the bone broth. Mash the potatoes, adding the reserved broth as …
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WEBPreheat oven to 425° F. Combine the cornstarch and 1½ teaspoons of cold beef stock; stir well and set aside. Heat the oil in a medium-sized skillet over medium-high heat. Add …
WEBJan 24, 2012 · Step 2. To prepare the filling, heat the vegetable oil in a medium skillet over medium heat. Add the chopped onions and sauté until tender, about 8 minutes. Add the …
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WEBAdd the carrots and continue to cook for 3-5 more minutes. Sprinkle the flour over the mixture in the skillet and stir thoroughly. Cook for a minute or so. While the mixture …