Make these classic Aussie meat pies in your pie maker for a simple dinner that is guaranteed to impress. An easy meal that can be ready in an hour.
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Ingredients
Beef filling
Method
1.To make beef filling, heat oil in a large saucepan; cook onion, garlic and beef, stirring to break up lumps with back of a spoon, for 5 minutes or until beef is well browned. Stir in tomatoes, paste, sauce and stock; bring to the boil. Reduce heat; simmer, for 20 minutes or until thickened. Season to taste. Cool. (Makes 3 cups.)
2.Lightly grease and preheat a 4-hole (⅓-cup/80ml) pie maker.
3.Using pastry cutter provided, cut 12 large rounds (11cm/4½in) from shortcrust pastry and 12 small rounds (9.5cm/4in) from puff pastry. Line prepared holes with shortcrust pastry rounds, pressing into base and side. Refrigerate remaining pastry rounds until required.
4.Spoon ¼ cup beef filling into each pie case. Top with puff pastry rounds; press edges firmly to seal. Brush pastry with egg. Sprinkle with sesame seeds. Close lid; cook pies for 8 minutes or until pastry is golden. Remove pies; transfer to a wire rack. Repeat with remaining pastry rounds, beef filling, egg wash and sesame seeds to make 12 pies in total.
5.Serve pies with tomato sauce.
Pies and beef filling will keep frozen for up to 3 months. Thaw in fridge overnight. Reheat pies in pie maker
Note
