There’s nothing more Aussie than a Meat Pie … rich, meaty filling enclosed in a delicious pastry crust … yum! So if you want to be able to whip up a home-made version, consider investing in a Pie Maker.
I used to own a small Pie Maker that I bought at the Reject Shop for only $12.00 and it worked a treat. My only frustration was the fact that it only produced 2 pies at once. I recently decided to invest in a new Pie Maker that would make 4 pies at the same time … now I can get dinner on the table in half the time. I bought the Sunbeam Pie Magic Traditional Pie Maker and I’m really happy with it. It creates a generous pie that’s roughly the same size you would expect to buy from your local bakery.
I usually use pre-made Puff Pastry from the Supermarket, which I store in the freezer. It defrosts in no time at all and it’s definitely the easy option if you’re a busy Mum trying to get dinner on the table in a hurry. As with all things homemade, I love making my own pies because I get to choose my own ingredients and the quality of those ingredients.
My family adores these pies and, in the words of Miss 22, they are an 11 out of 10 and you can’t get much better than that … enjoy!
- 1 tablespoon olive oil
- 2 small brown onions, chopped finely
- 1 large carrot, peeled and diced finely
- 500 g beef mince (I use the Heart Smart Mince which is low in fat)
- 3 sticks celery, chopped
- 400g can diced or crushed tomatoes
- ¾ cup beef stock
- ¼ cup Worcestershire Sauce
- 2 tablespoon Barbecue Sauce
- 1 tablespoon cornflour
- 1 tablespoon water
- Add olive oil, onion and carrot to pan and stir over a medium heat until just soft.
- Add mince, break up with a fork and cook stirring until browned.
- Add celery, tomatoes, beef stock, Worcestershire Sauce and Barbecue Sauce and stir to combine. Bring to the boil and then reduce heat to a simmer, uncovered for approximately ½ hour or until liquid has been reduced by half.
- Combine cornflour and water and add to the beef mixture while stirring and continue to stir until mixture thickens. If necessary, simmer the meat mixture a little longer until it’s not too runny.
- Cut pastry to size (using the circular cutter that comes with most Pie Makers). Spray the pie holes of the Pie Maker (top and bottom) lightly with cooking spray, place base piece of pastry into Pie Maker, fill with meat filling and top with pastry. Repeat this process until all 4 pies have been constructed.
- Use a pastry brush to brush top of pies with milk, close Pie Maker and cook for the desired time.
Clever Tricks, Tips and Hints …
- Make sure the meat filling is quite thick and not too runny or the pastry will become soggy.
- Any vegetable you like can be added to the meat filling to suit your family tastebuds.
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