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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.
Don’t forget the tomato sauce!
Or try our Aussie Meat pie recipe for your pie maker.
If you can’t get enough – we have all our favourite pie recipes in one spot.
Ingredients
Meat pies
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.
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.
Note
