|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 14g||72%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 3g||10%|
|Total Sugars 16g|
|Vitamin C 4mg||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The meat pie is considered an iconic food in both Australia and New Zealand. And, while over the years tastes have evolved, the pie continues to have a firm place in the hearts and palates of both countries.
Meat Pies are very popular at sporting events and on construction sites because they are so portable. They were the original sack lunch for miners, farmers, and others who couldn't leave their work for a meal. They also make a delicious party or picnic food and are simple to make.
1 tablespoon olive oil
1 medium onion, finely chopped
14 ounces lean ground beef
1 tablespoon cornstarch
3/4 cup beef stock
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon Vegemite, or 1 cube vegetable bouillon
4 sheets pie pastry, frozen, thawed
1 large egg
Ketchup, for serving
Make the Filling
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.
Assemble and Bake the Pies
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).