Our reinvention of the the humble meat pie features salty bacon and a fresh thyme.
Ingredients
- 900g beef rump steak, trimmed, chopped
- 2 tablespoons olive oil
- 1 medium brown onion, finely chopped
- 2 rashers middle bacon, trimmed, chopped
- 2 tablespoons tomato paste
- 2 tablespoons plain flour
- 2 cups Massel beef stock
- 1 tablespoon fresh thyme leaves
- 4 sheets frozen ready-rolled shortcrust pastry, partially thawed, halved diagonally
- 2 sheets frozen ready-rolled puff pastry, partially thawed, quartered
- 1 egg, lightly beaten
- Tomato sauce, to serve
Method
- Step 1Process steak until mixture resembles mince. Heat oil in a large frying pan over medium-high heat. Add onion and bacon. Cook, stirring, for 3 minutes or until golden. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned.
- Step 2Add tomato paste and flour. Cook, stirring, for 1 minute or until combined. Add stock and thyme. Stir to combine. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce has thickened and meat is tender. Season with pepper. Remove from heat.
- Step 3Preheat oven to 200°C/180°C fan-forced. Line eight 7.5cm round pie moulds with shortcrust pastry. Trim excess. Fill cases with steak mixture. Top with puff pastry. Trim excess. Press edges together with a fork to seal. Using a small sharp knife, cut a small cross in pie tops. Brush with egg. Bake for 25 to 30 minutes or until golden. Serve with sauce.
Nutrition
1757 kj
Energy
20.7g
Fat Total
8.6g
Saturated Fat
1.6g
Fibre
30.9g
Protein
110mg
Cholesterol
855mg
Sodium
26.6g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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