Friday, March 11, 2011

Recipe Book - Meat Pie/s

Ive had a few people ask me for this recipe so i thought id add it to the recipe book.
Its another recipe from the
"Family Circle"
Fast Finger Snacks cookbook

when i make it i alter it slightly but il let you know what as i go

Meat Pies
makes 16 party pies or one large

4 Sheets of ready rolled shortcrust pastry
2 small tomatos, sliced
1/2 tsp dried oregano leaves

1 tbs oil
1 onion chopped
2 cloves of garlic, crushed (i never use this)
500g minced beef
2tbs of plan flour
1 1/2 cups of beef stock
(i just use a beef stock cube in warm water, 1 cube to 1 cup of water)
1/3 cup of tomato sauce
2 teaspoons worcesterchire sauce
1 tbs chopped fresh rosemary
(i use fresh or dried or mixed herbs are good too)

preheat oven to moderatly hot 210oC (190oC gas)
Cut pastry into circles using a round, 10cm fluted cutter.
Press pastry circles into large muffin tins (1/3 cup capacity)
i just use a normal muffin tin i dont have anything special for these

2. to make filling
heat oil in pan, add onion and garlic.
Cook over medium heat for 2 mins or until onion is soft.
Add mince, cook over high heat for 3 mins or until well browned and all liquid has eveaporated.
Use a fork to break any lumps of mins as it cooks.

Add flour, stir until combined, cook over medium heat for 1 min.
Add stock, sauces and rosemary, stir over heat until boiling.
Reduce heat to low and simmer for 5 mins or until mixture has reduced and thickened; stir occasionally.
Allow to cool.

Divide filling between pastry circles.
Top each with a whole slice or 2 half slices of tomato, sprinkle with oregano.
Bake for 25 mins or until pastry is goldne brown and crisp.
Serve hot

to make traditonal meat pies, follow the recipe up to the last step and cut off rounds of puff pastry to fit the top.
place the pastry rounds over the tomato and oregano topping, seal the edges with beaten egg.
Bake until the pastry is puffed and golden.

i have never used the tomato slices or puff pastry tops

i use another smaller round of the shortcrust pastry for a lid.
just brush edges with beaten egg or just milk and press lid down around edges.
Bake until they are golden brown.
I also add loads or vegies into the meat mixture, capsicum mushrooms, zucchini, carrot, celery
ither grated or chopped finely
great for fussy kids

If you want to do one big pie
i use two sheets of the pastry on the bottom of my pie dish so its fully covered add the filling and place another 2 sheets on top so its completely covered.
put a tiny slice in the middle of the lid for the steam and brush with an egg wash
place in the oven and bake until the pastry is golden.

There we go this is my FAVOURITE recipe out of this book
my mum made them several times
Hope you enjoy them too
they look time consuming to make but are soooooo easy and quick.

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