Would you like a super easy meat pie for your party? How about dinner or lunch? Or your Australia Day celebration?
Well, I have an easy recipe for you and it is very yummy too!
Preheat the oven: Heat the oven to 180°C or 356 °F
- 500 grams of beef mince (You can choose chicken, pork or turkey if you wish)
- Frozen puff pastry sheets
- 2 carrots grated
- 2 big cups of chopped mushrooms
- Soy Sauce – I added a sprinkle when cooking the mince
- 2 spanish onions – finely cut
- 1 brown onion – finely cut
- 1 pack of Masterfoods Spicy Chilli Con Carne (this is used as sauce rather than a gravy)
- Take out 4 sheets of pastry to defrost
- Cut up the onions and add them to the fry pan
- Add the mince
- Add the soy sauce
- Add the grated carrot
- Add the Spicy Chilli Con Carne sauce mix and then add the pouch with water to get all the sauce out and add to the sauce in the fry pan
- Cook all ingredients until the water in the sauce has reduced a little but all as you need to have the sauce there to add to the mixture for the pie
- Once all ingredients are cooked for the inside of the pie, turn off the fry pan
- I used a muffin and friand tin to put my puff pastry in. I did find that the friand tin did it better. Also you will see that my pastry was not perfect and actually more rustic than I was hoping for.
- Cut out a good square of pastry that will match the bottom and sides of the tin. I then pressed the pastry down to the bottom and the sides.
- I then filled the pastry pie in the tin with the filling from the fry pan and finished off each individual pie with more pastry. This was measured by seeing if a big glass was a little bit bigger than the top of the pie width for each pie in the tin. I used a big gin glass to cut out a circle to then pinch closed on top of each indivual pie.
- Bake for 30 minutes or until the pastry is very golden brown and looking crunchy.
I served the pies with a salad. It was very yummy and filling.
POST FEAST REVIEW
I thought that making pies would be easy and I was right. It really isn’t hard. However, I don’t really have a pie tin and made do with using a muffin and friand tin as a substitute. It worked out well with these tins but I did notice that the friand tin worked better.
The pastry was a bit clumsy and rustic but worked on the whole. A few pies had their bottom give out a little when I attempted to remove them from the tin.
I found that the pies were just the right size and a salad or vegetables for dinner. If you do decide to make this you can make a few different pies and then mix and match to have a few different ones on your dinner plate.
The pies were very tasty and the Spicy Chilli Con Carne sauce made it very tasty indeed as well as the chewy and melt in your mouth mushrooms.
I did read a few recipes but made it up as I went along, although this alarmed and annoyed my husband. He thought that I was following a recipe and got quite frustrated to learn I wasn’t. I then pointed out it was an experiment and he wasn’t cooking so it really didn’t matter.
WOULD I MAKE THIS AGAIN?
Yes, I would make this again. I think I need to get proper individual pie tins or make one big pie and have it as a slice of one pie for each person at dinner or lunch. It was rather quick and simple and for the remaining pies, I can have them in the fridge and just heat up for the next meal.
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