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Best Ever Aussie Meat Pies

By Olivia Kaplan

I Quit Sugar - Best Ever Aussie Meat Pies
Photo by: Phoebe McCreath
  • 8 servings
  • Prep - 15 mins
    Cooking - 35 mins
  • Total - 50 mins
I Quit Sugar - Best Ever Aussie Meat Pies
Photo by: Phoebe McCreath

These hearty, Best Ever Aussie Meat Pies will go down a treat with your mates.  

Servings: 8
Preparation: 15 mins
Cooking: 35 mins

Ingredients

  • 1 tablespoon butter.
  • 2 medium brown onions, sliced.
  • 2 garlic cloves, minced.
  • 250 g beef mince.
  • Sea salt and freshly ground black pepper, to taste.
  • 2 tablespoons tomato paste.
  • 1/4 teaspoon ground allspice.
  • 1/2 cup beef stock.
  • 1/2 cup red wine or extra beef stock.
  • 1/2 cup frozen peas.
  • 2 teaspoons plain flour.
  • 4 sheets frozen puff pastry, thawed.
  • Olive oil, for brushing.
  • Homemade Tomato Sauce, to serve (see recipe note).

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease 8 holes of a muffin tin with a little butter.
2. Heat butter in a large skillet over a medium-high heat. Add in onion and garlic and sauté for 2 minutes, or until onion has softened. Add in beef mince and season with salt and pepper. Cook until browned, about 6 minutes. Use your spatula or wooden spoon to break up the mince as it cooks.
3. Add in the tomato paste and allspice and cook for about 2 minutes, stirring through until well-combined.
4. Add in the stock and wine if using and bring to the boil. Reduce to a simmer and cook for 5 minutes, or until the sauce thickens slightly. Stir in the peas to defrost.
5. Remove from the heat and sprinkle over the flour and stir through for about 1 minute, until well-combined. The sauce should be thicker by now. Set aside while you prepare the pastry.
6. Cut two puff pastry sheets into quarters and press into the muffin tin. A little overlap is fine. Spoon in the mince mixture to fill almost to the top.
7. Cut the remaining pastry sheets into quarters, these will become the pie tops. Neatly press on top of the mini pies and secure by squeezing the edges of the pastry together, thus encasing the mince mixture in the middle. Peirce each top once with a knife and brush over a light coating of olive oil.
8. Place in the oven for 35 minutes or until pastry tops are puffed up and golden. Remove from the oven.
9. Cool in the tin for 15 minutes before carefully turning each pie out. Serve with a dollop of Homemade Tomato Sauce!


Note

These hearty, Best Ever Aussie Meat Pies will go down a treat with your mates.

Ingredients

  • 1 tablespoon butter.
  • 2 medium brown onions, sliced.
  • 2 garlic cloves, minced.
  • 250 g beef mince.
  • Sea salt and freshly ground black pepper, to taste.
  • 2 tablespoons tomato paste.
  • 1/4 teaspoon ground allspice.
  • 1/2 cup beef stock.
  • 1/2 cup red wine or extra beef stock.
  • 1/2 cup frozen peas.
  • 2 teaspoons plain flour.
  • 4 sheets frozen puff pastry, thawed.
  • Olive oil, for brushing.
  • Homemade Tomato Sauce, to serve (see recipe note).

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease 8 holes of a muffin tin with a little butter.
2. Heat butter in a large skillet over a medium-high heat. Add in onion and garlic and sauté for 2 minutes, or until onion has softened. Add in beef mince and season with salt and pepper. Cook until browned, about 6 minutes. Use your spatula or wooden spoon to break up the mince as it cooks.
3. Add in the tomato paste and allspice and cook for about 2 minutes, stirring through until well-combined.
4. Add in the stock and wine if using and bring to the boil. Reduce to a simmer and cook for 5 minutes, or until the sauce thickens slightly. Stir in the peas to defrost.
5. Remove from the heat and sprinkle over the flour and stir through for about 1 minute, until well-combined. The sauce should be thicker by now. Set aside while you prepare the pastry.
6. Cut two puff pastry sheets into quarters and press into the muffin tin. A little overlap is fine. Spoon in the mince mixture to fill almost to the top.
7. Cut the remaining pastry sheets into quarters, these will become the pie tops. Neatly press on top of the mini pies and secure by squeezing the edges of the pastry together, thus encasing the mince mixture in the middle. Peirce each top once with a knife and brush over a light coating of olive oil.
8. Place in the oven for 35 minutes or until pastry tops are puffed up and golden. Remove from the oven.
9. Cool in the tin for 15 minutes before carefully turning each pie out. Serve with a dollop of Homemade Tomato Sauce!

Note