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Aussie meat pie

Aussie meat pie

14
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Moderate
Nothing beats a meat pie with flakey pastry! We've made ours using lean beef mince and canola puff pastry.

Ingredients

Onion

1 medium, finely chopped

Extra lean beef mince, raw

400 g

Beef stock cube

1 individual, dissolved in 1 cup hot water

Oyster sauce

2 tbs

Cornflour

2 tbs, dissolved in 2 tbs warm water

Reduced-fat puff pastry

2 sheet(s), slightly thawed

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 210°C. Spray 4 x 15cm diameter pie tins with oil and set aside.
  2. Heat a large non-stick frying pan over medium-high heat and spray with oil. Add onion and cook, stirring for 10 minutes, or until soft and golden. Increase heat to high and add mince. Season to taste with salt and pepper. Cook, stirring for 5 minutes breaking up any lumps with back of a wooden spoon.
  3. Add stock and oyster sauce, reduce heat to medium and simmer for 10 minutes, or until liquid has reduced. Add cornflour mixture and cook, stirring for a further 2 minutes to thicken. Remove from heat and allow to cool.
  4. Meanwhile cut pastry sheet into quarters to make 4 squares. Line pie tins with 4 of the pastry squares and fill with an equal amount of mince mixture. Place remaining pastry squares on top, gathering and pressing the pastry bottom and pastry top together so that mixture doesn't escape during cooking. Place pies on an oven tray and bake in pre-heated oven for 30 minutes. Rotate oven tray during baking, to evenly brown the pastry.
  5. Allow to cool for 5 minutes before removing from tins and serving.

Notes

We used oyster sauce to both darken meat and add extra flavour. We also cut the pastry sheet into quarters to save the trouble of cutting out pastry discs. Doing this saves on time and results in a more rustic looking pie. Any leftover pies can be wrapped individually and stored in the fridge for 2-3 days. These are also suitable to freeze for up to 3 months. Simply defrost overnight in fridge and reheat in a moderate oven for approximately 30 minutes. Try serving with creamy mashed potato and peas.

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