Time 1h Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Pre-heat oven at 220 degrees Celsius. Brown meat and onion. Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg. Boil and cover for 15 minutes. Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix. Let cool. Grease a pie dish and line with puff pastry. Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on; press edges down with a fork. Trim edges and glaze top with milk or beaten egg. Bake in a very hot oven, 220 degrees Celsius for 15 minutes. Reduce heat to 180 degrees Celsius and bake for 25 more minutes, or until golden brown. Serve with veggies, fries, or salad.
Time 50m Number Of Ingredients 11 Steps:
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1 medium finely chopped onion and fry for 3 to 4 minutes or until soft and translucent. Add 14 ounces (400 grams) ground beef and cook for 3 to 4 minutes, stirring and breaking up with a wooden spoon until browned. At this point, you can drain the beef, if desired. But it should be quite fat-free if you used lean ground beef. In a small container, whisk together 1 tablespoon cornstarch and 1 tablespoon of the beef stock and set aside. Add remaining beef stock, 1/8 cup tomato paste, 1 tablespoon Worcestershire sauce, and Vegemite or bouillon cube to ground beef in skillet. Stir well to combine. Add reserved cornstarch-water mixture and stir. Bring to a boil, reduce heat to low and simmer, uncovered, for 10 minutes or until thick. Remove from heat and cool. Heat oven to 425 F (220 C). Place pie dough on a lightly floured surface. Place the pie tin on top and cut a circle around it. Repeat process to make 3 more circles-these are the pie tops. Cover loosely with plastic wrap and set aside. On the same lightly floured surface, place remaining pie dough and a pie tin on top and cut a circle that’s slightly larger than tin (about 1/2 inch bigger)-this is the pie base. Repeat process to make 3 more bases. Press base pastry into pie tins and press up the sides. Fill with cooled meat mixture. Brush rims with water. Place pie tops over meat. Use a fork to press edges to seal. Trim edges if necessary. Brush tops with beaten egg. Place pies on a baking tray to catch any drips and bake for 20 minutes or until golden. Serve with tomato sauce (ketchup).
Time 1h15m Yield 12 Number Of Ingredients 13 Steps:
Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin. Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. (Drain and discard grease.) Add 3/4 cup water, ketchup, Worcestershire sauce, bouillon cubes, oregano, and black pepper. Bring to a boil, reduce heat, and simmer until combined, about 10 minutes. Mix 1/4 cup cold water and cornstarch together in a bowl to form a paste; stir into meat mixture. Cook until thickened, about 5 minutes more. Remove from heat. Use a 4-inch biscuit cutter to cut the pie crusts into 12 circles. Line each muffin cup with a circle, pressing into the bottom and sides. Fill each with the meat mixture. Use a 3-inch biscuit cutter to cut puff pastry dough into 12 circles. Top each filled muffin cup with with a circle and seal edges together. Brush pastry tops with beaten egg. Bake in the preheated oven until crusts are brown and flaky, 15 to 20 minutes. Cool in pan before removing pies, about 10 minutes.
Time 50m Yield Two 8-inch meat pies Number Of Ingredients 14 Steps:
Preheat oven to 400 degrees F. Dredge beef in flour and sear in oil in a hot pan. Add the garlic and onion and saute for 4 more minutes. Add the spices, Worcestershire and soy sauce and cook until the liquid is almost dissolved. Add the stock and cook until the meat is coated in thick gravy. Transfer to a container and cool. Roll 2 sheets of pastry to 1/2-inch thickness. Line 8-inch tart molds with the rolled pastry. Line the pastry with tin foil and prebake for about 8 minutes. Let cool. Roll out the remaining pastry sheets and cut lids for the pies. Fill baked shells with the meat mixture and cover with the cut pastry lids. Attach lids with egg wash. Brush the tops with the remaining egg wash and sprinkle with black pepper. Bake for 8 minutes or until golden brown.
Time 1h Yield Serves 4 Number Of Ingredients 12 Steps:
Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add mince. Cook for 4 minutes, stirring with a wooden spoon, or until browned. Mix cornflour and 1 tablespoon of stock to form a paste. Add remaining stock. Add stock, sauces and Vegemite to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool. Preheat oven to 220°C. Grease a pie tin, and line with puff pastry. Fill the pie with meat, then add pastry to make a top. Brush with a beaten egg and press sides down to seal. Bake for approx 45 minutes or until golden brown.
Time 1h15m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Cook onion and meat until meat is well browned. Add 3/4 cup water, stock cubes, sauces and seasonings, bring to the boil, cover and simmer 15 minutes. Blend flour with remaining water to make a smooth paste. Add to the meat and bring to the boil, stirring continuously; boil 5 minutes, cool. Line a lightly greased pie plate with the shortcrust pastry. Spoon in the cooled meat filling. Moisten edges of pastry base with water. Top with puff pastry sheet, pressing down gently to seal edges. Trim and score edges. Glaze. Bake in very hot oven for 15 minutes, reduce to moderately hot and cook a further 25 minutes or until pastry is goldn.
