Aussie Meat Pie
This Aussie Meat Pie is based on one my dear Nan and I used to make when I was a kid. She always used shortcrust for her pies (no fancy puff pastry in those days) so I've done the same here.
- 2 tbsp olive oil
- 2 red onion/s – diced
- 4 clove/s garlic – minced
- 500g beef mince
- 1 tsp dried thyme
- 1 tbsp dijon mustard
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 1 tsp balsamic vinegar
- 1 tbsp white miso paste – optional or Vegemite
- 200ml stock or broth – beef or chicken is fine
- 1 tbsp true arrowroot flour – or cornflour – mixed to dissolve with 1 – 2 tbsp more broth or water
- 1 carrot/s – grated
- 30g baby spinach – finely chopped, approx (1 cup)
- 450g wholemeal spelt flour
- 180g butter
- 3 tbsp water
- In a medium sized fry pan, soften the onion in the olive oil over a medium high heat for 2-3 minutes.
- Add the garlic, beef mince or diced beef and thyme and fry, stirring until the beef has browned and any liquid has mostly reduced.
- Add the mustard, Worcestershire sauce, tomato paste, balsamic vinegar and optional miso. Then add the stock (or broth), arrowroot slurry and carrot.
- Simmer for 10 minutes or until the pie filling has a nice ‘pie’ consistency. If using diced beef, reduce heat and simmer for 2 hours. You may need to top up the liquid.
- Turn off the heat and mix in the spinach. It doesn’t matter if it wilts completely as it will when you cook the pie.
- While the sauce is simmering, make the pastry.
- Note – If using your Thermomix, start with the pastry (wrap and rest in the fridge) then use it to chop the onion, garlic, carrots and spinach.
- In a food processor add the flour and butter and process until it comes together in a coarse crumb (you can also do this by hand by rubbing the butter into the flour mix). Thermomix 10 seconds, speed 6.
- Add the water and process until the dough starts to come together, then gently knead it for a minute (to just bring it together, don’t overwork it). Thermomix 10 seconds, speed 6, then 30 seconds, wheat symbol (to knead).
- Add extra water if necessary teaspoon by teaspoon until it is the proper consistency (see the note about consistency below).
- If you are baking your pies in the oven, preheat oven to 180°C/350°F (fan forced). Grease and / or line your pie dishes (single serve or large) with parchment paper. I make long strips and place in the base like a cross. I like to sit my individual pie dishes on a tray so that they are easy to get in and out of the oven
- Roll out the pastry – see note below.
- Use the pie dish of choice to cut circles on the pastry for the bases and lids. Place the base pastry in the dish, fill with the meat and place lid on top, pressing down edges with a fork or spoon to seal the edges. Prick the centre of the pie.
- Bake in the oven for approximately 20 minutes or until golden.
- If you have a pie maker, preheat it while using the cutter to cut the bases and lids for your pies. Working quickly, place the pastry bases in the pie maker. Fill with the pie filling just over the top, then place lids on. Close the pie maker lid and cook until pastry is golden.
- With salad, or vegetables and mash.
- Re-heat in a low oven until just hot.
- Store in an airtight container in the fridge or freezer.
Recipe and image courtesy of wellnourished.com.au