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Aussie Meat Pies

Author: Matt

Ingredients

Sour Cream Pastry

  • 200 g chilled unsalted butter chopped
  • 250 g plain flour plus extra for dusting
  • ½ cup sour cream

Meat Filling

  • 500 g lean beef mince
  • 1 tablespoon olive oil
  • 2 large brown onion finely chopped
  • 1 tablespoon cornflour
  • 3/4 cup beef stock
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 200 ml Guinness Stout
  • 1 teaspoon Vegemite or Marmite
  • 1 carrot - peeled and finely chopped
  • 2 garlic cloves finely chopped
  • 2 tablespoons stilton
  • 3 sprigs of thyme
  • 1 bay leaf
  • 1 egg

Instructions

  • Start by making the sour cream pastry. Place the butter and flour in the bowl of an electric mixer with a paddle or food processor, then blend until the mixture resembles large breadcrumbs. Add a pinch of salt, and then gradually add the sour cream, mixing until the pastry just comes together. Shape into a disc, then wrap in plastic wrap then chill for at least 30 minutes.
  • Heat ½ the oil in a saucepan over medium-high heat. Add onion, garlic. Cook for 15 minutes or until onions have started to turn nice and brown (early camarlising). Add the carrots and cook for a few more minutes. Remove to the side, and wipe out the dish.
  • Add the remaining oil to the pan and when hot add beef mince. Cook for 4 minutes, stirring with a wooden spoon, or until browned. Drain much of the fat from the meat. Return the onion mixture to the meat. Stir to combine.
  • Mix cornflour and 1 tablespoon of stock to form a paste and then add remaining hot stock. Add stock/paste mixture, ketchup, worcestershire, Guinness and Vegemite to mince. Bring to the boil. Reduce heat to medium-low and chuck in the cheese (if using). Simmer for 20-30 minutes or until thick. Cool completely.
  • Heat the oven to 220C, roll out the cold pastry and line your pie dish with the pastry. Leave enough pastry to top. The pastry should be about 3-5mm thick, and Fill each pie with some of the beef mixture, brush edges with water, then top each with a pastry lid and crimp the edges to seal in the filling. Beat the egg and brush the top of the pie. Finally, if you are using it, dust the top with the bacon breadcrumbs. Bake until golden then top with ketchup. Eat warm.