Yes, this is an exciting development, and I generally avoid them at all costs! But this one was different. This one was home made. By me!
I’ve never made a meat pie before, but I had a heap of mince, and wasn’t sure what to do with it. For some reason, I just went with pie……so off to Google for a recipe! I ended up using this one from Taste.com.au, and it was very simple. I did, however’ leave out the mushroom, and I added some extra gravy powder as my gravy was a bit too runny for my liking.
Ingredients (serves 4)
- 2 sheets frozen ready-rolled puff pastry, partially thawed
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 2 small carrots, peeled, finely chopped
- 1 garlic clove, crushed
- 100g button mushrooms, thinly sliced
- 1/2 teaspoon dried mixed herbs
- 600g beef mince
- 1/2 cup dry red wine
- 2 tablespoons beef gravy powder
- 1 egg, lightly beaten
- Preheat oven to 200°C/180°C fan-forced. Grease a 3cm-deep, 20cm (base) round glass or ceramic pie dish. Line base and side with 1 pastry sheet. Trim excess. Place dish on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 18 to 20 minutes or until edges are light golden. Remove weights and paper.
- Meanwhile, heat oil in a saucepan over medium-high heat. Add onion, carrot and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add mushroom and herbs. Cook, stirring, for 5 minutes or until mushroom has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add wine. Bring to the boil. Reduce heat to medium-low. Simmer for 3 to 5 minutes or until liquid has almost evaporated.
- Combine gravy powder and 1 1/2 cups cold water in a jug. Add to pan. Increase heat to high. Bring to the boil. Cook, stirring, for 1 to 2 minutes or until thickened. Spoon into pastry case. Top with remaining pastry. Press edges to seal. Trim excess. Cut a small cross in the centre of pie top. Brush top with egg. Bake for 30 minutes or until golden. Stand for 5 minutes. Serve.