Ingredients for Meat Pies
- Olive Oil
- 1 large onion, finely chopped
- Lean Ground Beef
- 1 tablespoon cornflour
- Beef Stock
- Tomato Sauce
- Worcestershire Sauce
- Barbecue Sauce
- Marmite
- 15cm diameter shortcrust pastry sheet (ready-made)
- Frozen Puff Pastry
- 1 egg, beaten
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How to Make Meat Pies
- Heat 2 tablespoons of vegetable oil in a saucepan over medium-high heat.
- Add 1 large finely chopped onion and cook for 3 minutes, or until softened.
- Add 500g ground beef and cook for 4 minutes, stirring with a wooden spoon, until browned.
- In a small bowl, mix 1 tablespoon of cornflour with 1 tablespoon of the beef stock to form a smooth paste.
- Add the remaining 240ml beef stock, 2 tablespoons Worcestershire sauce, 1 tablespoon tomato puree, and 1 teaspoon Vegemite (or Marmite) to the mince.
- Bring to a boil, then reduce heat to medium-low and simmer for 8 minutes, or until the mixture has thickened.
- Remove from heat and let cool completely.
- Preheat your oven to 220°C (425°F). Place a baking tray in the oven to preheat.
- Grease 4 x 8cm diameter pie pans.
- Cut four 15cm circles from the shortcrust pastry and use them to line the base and sides of the prepared pie pans.
- Fill each pie pan with the cooled mincemeat.
- Brush the edges of the shortcrust pastry with beaten egg.
- Cut four 15cm circles from the puff pastry and place one circle on top of each pie.
- Press the edges to seal tightly and trim any excess pastry.
- Brush the tops of the pies with the remaining beaten egg and season with salt and pepper.
- Carefully place the pies onto the preheated baking tray in the oven.
- Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbling.
- Remove from the oven and let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
22g
Fat
126g
Carbs
35g
