Classic cafe-style meat pies are best when they’re homemade and topped with a generous squirt of sauce.
Ingredients
- Olive oil, to grease
- 2 sheets (25 x 25cm) frozen shortcrust pastry, just thawed
- 2 teaspoons olive oil
- 1 brown onion, finely chopped
- 400g beef mince
- 1 x 420g can vegetable soup
- 2 tablespoons brown onion gravy mix
- 125ml (1/2 cup) water
- 1 teaspoon Worcestershire sauce
- 5 medium potatoes, peeled, chopped
- 80ml (1/3 cup) milk
- 20g butter
Method
- Step 1Preheat oven to 180°C. Brush eight 125ml (1/2-cup) capacity pie tins with oil. Use a 12cm round pastry cutter to cut 4 discs from each pastry sheet. Line the prepared tins with pastry. Place in the fridge for 15 minutes to rest.
- Step 2Meanwhile, heat the oil in a medium frying pan over medium heat. Cook the onion, stirring occasionally, for 3 minutes or until soft. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until the mince changes colour. Stir in soup, gravy mix, water and Worcestershire sauce. Cook for 5 minutes or until it thickens slightly. Set aside to cool slightly.
- Step 3Place potato in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Cook for 20 minutes or until tender. Drain. Return to pan. Add the milk and butter. Mash until smooth.
- Step 4Divide the mince mixture among the pastry cases. Top with the mash. Bake for 20-25 minutes or until browned.
Nutrition
1485 kj
Energy
18g
Fat Total
8g
Saturated Fat
3.5g
Fibre
17g
Protein
31g
Carbs (total)
All nutrition values are per serve
Notes
Freezing tip: Cool completely. Wrap each in 2 layers of plastic wrap. Freeze in an airtight container for up to 3 months.
To reheat, thaw, unwrap then bake on a lined baking tray, covered with foil, in oven preheated to 180C until heated through.
- Author: Emma Braz
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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