Today I made meat pies.
I know those of you in the US aren’t used to the concept of savoury pies, but you should have a go, of an Aussie staple, savoury pies are also popular in NZ And throughout the UK.
Anyway here’s a rough guide, as I don’t use a recipe as such, I just wing it.
I use an electric fry pan, as it’s easy to keep the heat regulated, to cook the pie filling I set it to @ 4 (out of 10)
Pour in enough extra virgin olive oil to cover the bottom of the pan to @ 3mm (1/8”)
Break the mince steak up and hurl it into the pan.
Keep it moving a bit like you would with a stir fry.
Add herbs such as parsley, oregano thyme, and basil. Keeps it moving and add crushed garlic, salt, pepper and fine grated parmesan cheese.
Next mix up your gravy, but don’t let it thicken, you need it a bit runny, as you pour it into the pan and let it cook with the pie filling.
now you turn the heat down to 1 to slowly simmer off the liquid.
You still keep the pie filling moving, every few minutes, except you use a motion like you would using a shovel to mix cement or mortar.
It should end up looking like this
Now grease your pie tins with real butter
Melt the butter in the microwave and use a pastry brush
I use muffin tins as they’re deeper tan pie tins, you’ll notice the star shape, this makes for a structurally stronger pie allowing more filling in the deeper pie.
My pies are engineered.
Next step is take rolled shortcrust pastry…push into the tin and mould to shape, trim off the excess with a butter knife.
You will probably break through the pastry in a few places, just take some of the pastry that you’d trimmed off and reinforce the damaged pastry with a patch.
Now I grate some cheese….. well before you all storm the castle with pitchforks and burning torches, let me explain that when I say cheese I mean that strange processed stuff that looks more like a bar of soap! Real cheese can of course be used, but I’m going for the superior texture that this stuff gives.
Call me a heretic, but it’s what I use.
Spoon equal amounts of filling into the tins, pressing it in firmish.
Now fill the remaining space with the weird soap cheese shit
Next take some rolled butter puff pastry and stretch over the pie to make a lid
And trim the excess with a butter knife as before, now use a fork to roll crimp the edge.
Hurl the lot into the oven, all damned ovens are different, I set the shitbox I use to @140C, I don’t go by time I go by colour
Smother in home made tomato sauce (ketchup to you yanks) and scoff whilst hot.
It’s gotta be the homemade stuff, store bought sauce is shitfull!
Those that aren’t consumed hot out of the oven, can be bagged up and put in the fridge or freezer to be warmed up at @ 85 - 90 C and enjoyed at your leisure.
Alternative ingredients can be used or added as desired.
Beef, chicken or lamb chunks can be used in place of mince steak.
And stuff like bacon, onions, mushrooms, veggies etc can be added.
It all depends what you like and what you’ve got handy.
The how to guide for the homemade tomato sauce will have to be another day
