Do you love a good meat pie? Have you got lots of freezer space? You are going to need it after whipping up these beauties! They are totally moreish and you will be eating pies for breakfast before you know it!
Mr. Farmer works extremely hard every day and so to fill him up and to keep him going for the afternoon I feed him pies for lunch. But not the store bought, "who knows what's in them" type, but rather the homemade variety with different fillings depending on my mood! For a little bit of effort you too can be munching on hot pies in the depth of winter, and for a fraction of the cost. I make enough for four normally and freeze them in medium containers that I get full of olives from the deli section from a certain large supermarket! They are a perfect fit.
This is what you will need. Let's go:
Ingredients
Olive Oil
1kg Gravy Beef - diced
1 Medium onion, carrot and celery chopped
2 garlic cloves chopped
¼ cup plain flour
2 tbs instant gravy powder and beef stock
2 tbs each of barbecue sauce, Worcestershire, soy sauce and tomato paste
Dried Porcini mushrooms or button mushrooms
Fresh rosemary and thyme leaves
3 sheets of frozen puff pastry sheets thawed
Steps
Heat oil in a pan and brown beef in stages. Transfer to a bowl and then cook onion, carrot and celery mixture with garlic until fragrant. Add beef to pan, add flour and stir. Add the rest of the sauces, gravy powder, beef stock and 2 cups of cold water. Cover and bring to the boil then reduce to low heat and simmer for a good 45 mins. Add mushies, simmer covered for another half an hour, add rosemary and thyme and simmer uncovered for another 30 mins. You can add more water if it is becoming too thick. Let the mixture cool and try not to each too much of it before it makes it into the pies!! When you are ready preheat oven to 180 degree Celcius.
Make the pies
I bought four of these little springform tins (picture 1 ) which are perfect for pies but make sure you give them a good spray with olive oil before you put your pastry in. Cut your pastry in half and make two triangles up the top (picture 2). Place the pastry in your tin with the clip at the back and the triangle end facing to the right (picture 3). Then put the two triangles that you have cut out inside your tin where the pastry doesn’t quite fill the tin (picture 4). I then add in the filling and tuck the pastry in and put two holes in the top with a knife. Spray with oil and then pop in the oven for 30 mins.
The pies that you create are only limited to your own imagination. I often will put leftovers in the pie casings, as in chop up corned beef, mashed potato, even add in leftover cauliflower and broccoli cheese, mix it all up with some mustard sauce and place in pie pastry tins. I do breakfast pies too with onion, chopped bacon and scrambled eggs. The next ones I may try are chicken schnitzel with parmigiana sauce, or even the leftovers from a curry that I plan to cook soon. Really, the possibilities are endless!!
If you would like a printable PDF version of the recipe then please click on the "recipe" tab and you will find it there.
Hashtagaramas
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