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Meat pies with homemade ketchup
Meat pies with homemade ketchup
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Australian homemade meat pies with ketchup by Curtis Stone.
Ingredients:
  • 2 medium tomatoes, roughly chopped
  • 22.20 gm tomato paste
  • 90.00 gm dark brown sugar
  • 165.00 ml cider vinegar
  • 36.40 gm Olive Oil
  • 50.00 ml Plain Flour
  • 500g Butcher beef chuck steak, cut into 1cm cubes
  • 2 small onions, cut into small dice
  • 1 clove garlic, finely chopped
  • 1 carrot, peeled, cut into small dice
  • 1 celery stalk, cut into small dice
  • 1 tsp ground coriander
  • 21.00 gm Soy Sauce
  • 24.40 gm Worcestershire Sauce
  • 382.50 gm beef stock
  • 3 sheets frozen puff pastry
Instructions:
  • In a medium heavy-based saucepan over high heat, heat 1 tablespoon of luxurious olive oil. Gently coat the meat in flour and sear it until beautifully browned in the pan.
  • Lower the heat to medium and sauté half of the onions and garlic for 4 minutes. Stir in the carrot and celery and cook for another 4 minutes. Finally, add in the coriander, soy sauce, and Worcestershire sauce and cook until nearly all the liquid has evaporated.
  • Pour in rich, flavorful stock and simmer until the meat is tender and the sauce reaches a luscious thickness. Let it cool down. Thaw the pastry for the next step.
  • To prepare Ketchup: Blend tomatoes until smooth. Sauté onions in olive oil until soft. Simmer all ingredients for 1 hour until thick, stirring occasionally. Season to your liking and let it cool.
  • Preheat your oven to 200C. Roll out the pastry sheets on a floured surface to 5mm thickness. Cut 2 sheets into a total of 8 squares for the bases and cut the third sheet into 8 smaller equal squares for the lids. Place the lids in the fridge while you prepare the rest of the pie.
  • Lightly grease a regular muffin pan and gently place each base in. Prick them a couple of times with a fork and fill each with a small piece of foil. Bake for 8-10 minutes until they turn a light golden color. Once baked, let them cool slightly. Fill each base with the desired filling and top with a lid. Seal by pressing down on the sides.
  • Bake for 10 minutes or until the pastry turns a beautiful golden brown. Allow it to cool for a few minutes, then serve with a side of ketchup.

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