Grease 6 holes of a muffin pan with a little olive oil. Either way, pies are the perfect winter food! Absolutely! Otherwise, you could use standard pie tins, but muffin pans are much easier. An Australian meat pie is essentially a meat filling in a thick gravy, fully encased in pastry; they typically have a base made from shortcrust pastry to give structure to the pie, and a soft and flaky puff pastry lid. I also love to add mushrooms in my pies for their flavour and contrast in texture, as well as a generous amount of black pepper for some heat. Gradually add the sour cream, mixing until the pastry just comes together. ( The Australian food and drink bloggers' conference), Soft and translucent onions with bay leaves. Home » Cuisine » Australian » Classic Meat Pies. I like to use a cast-iron pan with a tight-fitting lid. Divide among 6 individual pie dishes (each about 450ml/¾ pint), or one 2 litre (3½ pint) one. Unfortunately I can’t keep mine in the stairwell but hopefully it will survive indoors since our apartment never gets that warm in the winter (about 20°C)..I hope so at least! , Can you find meat pies in Canada? pie filling, pastry, assembly. There are many variations on how beef stews can be made, some using tomatoes as a base, perhaps red wine for something fancy, or an ale for a rich, dark flavour. Add the Guinness and let everything bubble away. Once you have covered each pie with some pastry, place the uncooked pies (in the pie tins) into the freezer. To find out what personal data we collect and how we use it, please read our. Great Idea, that’s exactly what I am thinking of doing with them… Getting ready to go back to work after holidays and it’s always good to have something in the freezer to fall back on. Originally the recipe called for 2 litres of beef stock, not 1 litre. It has been updated with new photos and more comprehensive recipe notes. I agree that one of the main advantages of making your own meat pies is knowing exactly what goes into them, and I guess the same can be said for everything else homemade, too. These look great! Tiny pies! I had a little trouble assembling my pies but it’s because I forgot to bring the pastry above the muffin tins so when I put the hot mix in the pastry went a little melted. I am really worried about not taking good care of it because I love this little plant so much..it is pretty AND delicious! Tip the beef and Guinness into onion mixture in the casserole dish. Add the carrot and cook for 5-6 minutes or until golden. Place the shortcrust pastry rounds into each pie tin. But now the temperatures are getting much cooler..do you think it’s better to bring it inside already? Once the beef is tender, add the mushrooms. Whenever a craving ensues, I have to make a whole batch but it’s worthwhile because you know what’s going into your pies. So I’m sure he must have had a really good recipe. Question for you..I bought a kaffir lime tree from the same nursery you went to and it is doing really great on my balcony right now. In which case, I would also add 1-2 tablespoons of tomato paste in Step 7. Oh absolutely! Turn heat down to medium; add shallots to pan and cook until golden. I make the pies and then put the whole muffin tin into the freezer, and when the pies themselves are frozen, I transfer them to a zip-lock freezer bag. Could you cook these, then freeze them, then eat them cold? More about me ... By submitting your comment or message, you agree to share your personal data. Watermark theme. Your email address will not be published. Fill each pastry with some of the beef filling, taking care to not overfill the pastry cases. 100 ml Olive oil. Fill each hole with some of the beef mixture, brush edges with water, then top each with a pastry lid and crimp the edges to seal in the filling. Thanks, Sam I didn’t look very chic eating them, though , I love meat pie, but I only have prepared it once, and it was with Guinness, as these. This site uses Akismet to reduce spam. By clicking OK or continuing to browse this website, you agree to the use of cookies as described in the, When it comes to meat pies, it’s all about the pastry. Cook, stirring, until mixture has thickened. I don’t tend to freeze a lot of food, but I find that pies happen to be great for freezing as they still taste great once reheated, plus you can bake them from frozen. This delicious St. Patrick's Day pot pie … Preheat your oven to 180°C fan-forced. * I also like to use the leftover filling to make a large pie in an oven-proof dish with just a pastry lid. 2 teaspoons tomato puree. Tahn, you even manage to make meet pies look chic! gorgeous and petite looking pies. For the pies, add 40ml olive oil to an enamel or heavy set casserole (think Le Creuset style casserole dishes). Dairy. Use a tougher piece of beef, as it is cheaper and the cooking process is going to soften it. And if, like me, you are an expat living in a country where meat pies do not exist, homemade meat pies can be a real joy. Cut out small sheets of baking paper to fit each pie tin. Share. Simmer gently for a few minutes until the mushrooms have softened slightly. When the beef is tender, just test a bit with a fork (the aim is that the beef will be so tender it will basically melt in your mouth), slice the beef into strips and put back into the sauce ready to fill your pastry cups. If you missed day 1, be sure to check out it out: mini Baileys cheesecakes with chocolate whipped cream. Heat some oil in a large pan. My neighbours keep their citrus plants in the stairwell next to the window during the winter months – the temperature in the stairwell is usually much cooler than in the apartments, and the plants should receive sufficient light from the windows. Remove the lid, add the mushrooms, and proceed with the rest of the recipe. Crumble in the stock cube, then return the beef to the pan with the … Brush the pastry tops with beaten egg, cut a small hole in the centre of each pie for steam to escape. Oh and pastry….what can I say, mmmmmm, sour cream pastry sounds extra mmmmmm. Season the beef generously with salt flakes and ground white pepper. Thanks so much! What you will need for Maggie Beer’s Sour-Cream Pastry: Place the butter and flour and a pinch of salt in the bowl of an electric mixer with a paddle attachment. Fill with the beef and Guinness mix, and top with the second layer of puff pastry. Season the beef generously with sea salt and freshly ground pepper. Refrigerate until cold. In which case, add them in Step 8 with the beef. Use remaining Guinness to deglaze the beef pan, scraping all the brown bits from the bottom. Oils & Vinegars. In a large bowl, combine the beef, Guinness, garlic cloves, and bay leaves. 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A chilly evening this winter golden brown all over brush with egg,. Litre ( 3½ pint ) one batch of these, then transfer to the onion is soft translucent! Post soon about overwintering ( caring for plants over winter ) holes in the pastry to 3-5mm thick using. And using # beef and guinness pie masterchef a standard muffin pan for the pies were super and!

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