Wednesday, May 23, 2012

Meat Pie


This recipe was inspired by the previous Jam Tart recipe, but instigated by my husband who wanted our son to enjoy good 'ol Aussie Meat Pies. I used muffin trays to bake the individual pies.

Canola Puff Pastry (dairy free, from Coles, if you live in Australia) - cut one sheet into four square quarters. Each square can be placed into a muffin mold. Place the cooled meat mixture into the center of the pastry and fold the corners into the center, to cover the meat. Place a cut-out shape on top of everything to seal off the pie. The pastry doesn't need to be completely sealed or perfectly shaped - I personally like the dribbled effect. If you want it to be more browned on top, you could brush some soy milk over the top, but I don't think it's necessary. Bake at 220deg C, for 20 - 25 mins or till nicely browned. Serve with chips, mash or other vegetables.

Meat filling recipe
Our son is still on a very restricted diet so the ingredients we use are very limited compared to most recipes. If you are able to use more spices and herbs, then I'm sure it will taste even better, but in the meantime, this recipe uses very basic ingredients to make something still quite tasty. For example, we still haven't found a stock cube we can safely use, nor is there any chilli, mustard, or fancy sauces in it. If you miss these flavours, then perhaps topping the pies with a bit of spice will make up for it.

1 onion, chopped finely
500g beef mince
1T tomato paste
1C red grapes, chopped in half or perhaps 1 plum, chopped into pieces (this is what I use instead of stock cubes believe it or not!)
1C chopped veggies like peas, corn or carrot
salt to taste

Gently fry the onion in some sunflower or other acceptable oil. Add mince and brown it fully. Add the remaining ingredients and enough water to simmer for about 20 mins. Add salt to taste, then cool before placing into the pastry.

Hope you enjoy these little treasures too!

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