Recipe by diner524
A recipe I found while searching for recipes for ZWT - Australia on Taste.com.au. Here is what was stated: Our reinvention of the the humble meat pie features salty bacon and a fresh thyme.
Top Review by Debbie R.
The filling's flavor is savory and very delicious. I think it would have been better if I'd let it sit in the fridge overnight and then removed grease. I got a little grease off with a turkey baster, but I think the fat still effected the pastry negatively. I can definitely see making the filling again, but would probably put in a full-size pie with all the same ingredients. I didn't have any tomato paste, so I just discarded about 1/4 cup of the stock and used 1/4 cup tomato sauce.
- 900 g beef rump, trimmed, chopped
- 2 tablespoons olive oil
- 1 medium brown onion, finely chopped
- 2 slices middle bacon, trimmed, chopped
- 2 tablespoons tomato paste
- 2 tablespoons plain flour
- 2 cups salt-reduced beef stock
- 1 tablespoon fresh thyme leave
- 4 sheets frozen ready-rolled shortcrust pastry, partially thawed, halved diagonally
- 2 sheets frozen premade puff pastry, partially thawed, quartered
- 1 egg, lightly beaten
- tomato sauce, to serve
Directions See How It's Made
- Process steak until mixture resembles mince. Heat oil in a large frying pan over medium-high heat. Add onion and bacon. Cook, stirring, for 3 minutes or until golden. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned.
- Add tomato paste and flour. Cook, stirring, for 1 minute or until combined. Add stock and thyme. Stir to combine. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce has thickened and meat is tender. Season with pepper. Remove from heat.
- Preheat oven to 200°C/180°C fan-forced. Line eight 7.5cm round pie moulds with shortcrust pastry. Trim excess. (I would bake the crust for 5-8 minutes before filling with meat mixture to have a flaky crust) Fill cases with steak mixture. Top with puff pastry. Trim excess. Press edges together with a fork to seal. Using a small sharp knife, cut a small cross in pie tops. Brush with egg. Bake for 25 to 30 minutes or until golden. Serve with sauce.