Delicious. Homemade. Hearty. Wholesome. Should I go on? Really, isn’t it just the best thing to know exactly what goes into and have complete control over your own Homemade Meat Pie.
This Meat Pie can be made a day ahead to provide a terrific standby meal for those days when you are after a hearty family dinner but don’t have much time to cook. (Got to love a make ahead meal – especially this one). You can even assemble it and freeze it to enjoy another day. (Love a freezer meal even more – like this one and this one).
This is a good recipe to sneak some extra vegetables in for those fussy eaters in your household. Or, serve the pie with some salad on the side for a delicious and well balanced meal.
The recipe make 8 individual pies however you can make one or two larger ones if you prefer. I tend to make different sized pies so you can eat one fresh and then freeze the uncooked pie/s to enjoy another time.
Homemade Meat Pie
Ingredients (serves 8)
- 2 Tbsp. olive oil
- 1 med. (150 g) onion, chopped
- 2 bacon rashers, chopped
- 750 g (26 oz) minced beef
- 425 g (15 oz) can tomatoes
- 1 cup (240 ml) beef stock
- ¼ cup (60 ml) Worcestershire Sauce
- 2 Tbsp. tomato sauce
- 2 Tbsp. corn-flour
- 2 Tbsp. water
- 4 sheets ready-rolled puff pastry, thawed
- 1 egg, lightly beaten
- To make the filling, heat the oil in a pan, add the onion and bacon then cook, stirring until the onion is soft. Add the beef mince and cook, stirring until browned.
- Stir in the un-drained crushed tomatoes, stock and sauces. Simmer uncovered, for about 25 minutes or until most of the liquid has evaporated. Stir in the blended corn-flour and water, stir until the mixture boils and thickens then set aside to cool.
- To prepare the pastry, cut 8 x 12 cm rounds and 8 x 11 cm rounds from the pastry sheets. Line 8 11cm pie tins with the large pastry rounds, lightly prick with a fork.
- Place the tins on an oven tray, line the pastry with baking paper and fill with dried beans or rice. Bake for 10 minutes, then carefully remove the paper and beans and bake for a further 10 minutes or until lightly browned. Press the pastry cases with the back of a spoon to remove any air bubbles then set aside to cool.
- Preheat your oven to 190C/375F.
- Spoon the cold meat filling into the cooled pastry cases. Brush the edges of remaining pastry rounds with egg, gently press onto pastry bases. Make 2 small slits in the centre of the pies and decorate with any remaining pastry scraps (optional).
- Brush the tops with a little more egg then place the pies on oven trays and bake in a moderately hot oven for about 15 minutes or until golden on top and hot in the middle. Serve with a salad or vegetables on the side.
- To cut the pastry rounds, find something circular in your kitchen that is the correct size i.e. a small bowl or saucer then place it on the pastry and cut around the edge for a neat circle.
- When decorating the pie with pastry, use small cookie cutters in various shapes that will appeal to the kids.