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Homemade meat pies
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Classic Aussie beef pie with a delicious twist of Vegemite.
Ingredients:
  • 10.00 gm cornflour
  • 65.00 gm tomato sauce
  • 48.80 gm worcestershire sauce
  • 1 tsp Vegemite
  • 18.20 gm olive oil
  • 1 large brown onion, finely chopped
  • 500g beef mince
  • 2 sheets frozen ready-rolled shortcrust pastry, thawed
  • 2 sheets frozen ready-rolled puff pastry, thawed
  • 1 egg, beaten
Instructions:
  • In a jug, mix together cornflour, 1/2 cup water, tomato sauce, Worcestershire sauce, Vegemite, salt, and pepper until the Vegemite is completely dissolved.
  • In a large non-stick pan over medium heat, sauté the onion in oil until soft. Increase heat, add the mince, and brown it for about 4 minutes. Mix in the sauce and bring it to a boil. Simmer on low for 5 minutes until thickened. Allow it to cool completely before serving.
  • Start by preheating your oven to 200°C and placing a baking tray inside to heat up. Grease four 1-cup capacity pie tins. Cut two 14cm rounds from each shortcrust pastry sheet and line the base and sides of the pie tins with them. Spoon the mince mixture into the pastry shells. Brush the edges of the pastry with cold water. Cut two 12cm rounds from each puff pastry sheet and use them to cover the filling, pressing the pastry edges together with a fork to seal. Finally, brush the tops with egg wash for a beautiful golden finish.
  • Place the pies on a preheated baking tray and bake for 25-30 minutes, or until they turn golden brown. Let them stand in the tins for 5 minutes before serving.

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