Homemade Meat Pies
Meat pies – one of the staples of the Australian way. Four n’ Twenty, Mrs. Mac’s Pies and Harry’s Cafe de Wheels, collectively as a nation, we appreciate the meat pie in all of its simple, wonderful glory. Me, as a pregnant woman and someone with common sense very much appreciates every single thing about a meat pie. Especially party pies smothered in tomato sauce (those of you who know my family and I know that we love two things above all else in this life, soda water and sauce, both in high quantities).
I went through a stage where I was really into American barbeque flavours and meats (I don’t think it is a coincidence that I was in the thick of a pretty full on Man vs. Food obsession) and found myself making a lot of ribs and experimenting with wet and dry rubs. One night when I couldn’t figure out what to make for dinner, I remembered a pie that mum made years ago and immediately knew that yes, yes I felt like pie. I was living by myself so I didn’t want to make one of those huge ones, so instead, I opted to make mini ones that I could store for consumption at a later date. Using what I had learned and discovered in my USA MEAT PHASE, instead of going for traditional pie flavours, I wanted the filling to be bold and punchy.
This is what I came up with and I am rather damn pleased with the results.
1 brown onion
salt and pepper
Preheat oven to 180 degrees
Take three sheets of puff pastry out from the freezer to thaw
In a pan, cook sliced onion with olive oil, salt, pepper, two tablespoons of minced garlic and a generous amount of smokey paprika until onion in soft and translucent
Add the beef mince and cook until slightly browned
Add about 250ml of passata, a generous amount of worcestershire and barbeque sauce and stir (feel free to add more paprika, salt and pepper at this stage as well)
Let simmer for half an hour, adding small amount of water if the mix is looking dry
While the meat is simmering, grease a muffin tray and cut each sheet of puff pastry into quarters (square)
Gently press pastry into the muffin try ready to fill with the pie filling
Whisk one egg with a fork and set aside
Spoon mixture into each pie and fold the corners of the pastry to their centre, brush with egg
Once every pie is sealed and brushed with the egg, place in the oven until pastry is golden brown (about fifteen minutes)
Devour and lick plate