Individual Meat Pies
This meat pie recipe is a modern version of an age old Australian favourite.
It is easy to buy meat pies in the store, but these homemade ones always taste better. You might also like our Italian meatballs they never fail to bring a smile to the faces in my house.
6 sheets of ready-rolled shortcrust pastry, partially thawed if previously frozen
700g (or approx 1+ ½ pounds) lean beef mince
700g (or approx 1+ ½ pounds) potatoes, peeled
400g (or approx 14 oz) diced tomatoes (tinned is fine)
60g (or approx 2 oz) butter, softened
1 onion (large), finely diced
1 cup peas
2 tablespoons olive oil
2 tablespoons tomato paste
2 cloves garlic, crushed
½ cup beef stock
1+ ½ tablespoons gravy powder
salt & pepper, to taste
In a large saucepan, heat oil over a medium heat.
Add garlic & onion.
Cook for 5 mins or until onion is soft.
Add tomato paste.
Cook for 1 min.
Increase heat to high.
Add minced beef.
Cook for 8 mins or until browned.
Add beef stock and diced tomatoes.
Bring to the boil.
Sprinkle in gravy powder.
Reduce heat to medium-low.
Simmer for 10 minutes or until mixture has thickened slightly.
Cook for 1 min.
Remove pan from heat and set aside.
Preheat oven to 200 degrees Celcius.
Cut two 14cm circles from each of the 6 sheets of pasty.
Line the base and sides of 12 x ¾ cup-capacity large muffin pan holes with the pastry.
Place the muffin pan in the freezer for approx 10 mins, or until the pastry has firmed.
Remove muffin pan from freezer and bake for approx 8 mins, or until golden brown.
Fill each pastry case approx 2/3 full with your minced beef mixture.
Increase oven temperature to 220 degrees Celcius.
Squeeze out excess moisture from potatoes (I use a new, clean sponge).
Spread out grated potato onto a microwave-safe plate and microwave – uncovered – on high for 2 mins, or until tender.
Put grated potato into a bowl.
Add butter, salt & pepper to taste.
Stir gently but ensuring the grated potato is well coated with the butter mixture.
Add grated potato mixture to the top of each pastry case.
Bake for approx 12 mins, or until the top of each pie is crisp and golden.
Serve with your choice of salad or vegetables.
Wine tip: Serve a full-bodied red wine, such as a cabernet-merlot blend, with these delicious meat pies.