Recipe

Meat pies

Nothing beats a hot meat pie in your hand.

  • 1 hr 35 mins cooking
  • Makes 6 Item
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Is there anything at all quite like the feel of a hot meat pie in your hand? Try our version of the classic hand-held meat pie and you won't be disappointed. You can double the recipe and keep a batch in the freezer; they reheat beautifully.
If you can't get enough pies - we have all our favourite pie recipes in one spot.

Ingredients

Meat pies
  • 1 1/2 cup (225g) plain (all-purpose) flour
  • 100 gram (3 ounces) cold butter, chopped coarsely
  • 1 egg
  • 1 tablespoon iced water, approximately
  • 2 sheets puff pastry
  • 1 egg, extra, beaten lightly
  • 1 tablespoon vegetable oil
  • 1 brown onion (80g), chopped finely
  • 600 gram (1¼ pounds) minced (ground) beef
  • 410 gram (13 ounces) canned crushed tomatoes
  • 2 tablespoon tomato paste
  • 2 tablespoon worcestershire sauce
  • 3/4 cup (180ml) beef stock

Method

Meat pies
  • 1
    Process flour and butter until crumbly. Add egg and enough of the water to make mixture come together. Knead pastry on floured surface until smooth. Cover; refrigerate 30 minutes.
  • 2
    For the beef filling, heat oil in large saucepan; cook onion and beef, stirring, until beef is browned. Stir in undrained tomatoes, paste, sauce and stock; bring to the boil. Reduce heat; simmer, uncovered, about 20 minutes or until thick. Cool.
  • 3
    Oil six ⅔ cup (160ml) pie tins. Divide pastry into six portions; roll each portion between sheets of baking paper until large enough to line tins. Lift pastry into tins; press over base and sides. Trim edges. Refrigerate 30 minutes.
  • 4
    Cut six 11cm (4½-inch) rounds from puff pastry. Refrigerate until required.
  • 5
    Preheat oven to 200°C/400°F.
  • 6
    Line pastry-lined tins with baking paper; fill with dried beans or rice. Place tins on oven tray; bake 10 minutes. Remove paper and beans; bake further 5 minutes. Cool.
  • 7
    Fill pastry cases with beef filling; brush edges of pastry with extra egg. Top with puff pastry rounds; press edges to seal. Brush tops with extra egg. Cut steam holes in top of pies.
  • 8
    Bake pies about 20 minutes or until pastry is browned lightly.

Notes

Freezing instructions: After baking the pies, cool and cover with 2 layers of plastic wrap and 1 of foil. Label, date and freeze for up to three months. Thaw overnight in the refrigerator. Discard plastic wrap and foil. Reheat as in step 8 until filling is hot. If pastry is browning too much, cover pies loosely with foil.

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