Total Time
1hr 20mins
Prep 10 mins
Cook 1 hr 10 mins

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.

Ingredients Nutrition

  • 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

  1. 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.
  2. 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.
  3. 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.

Reviews

(3)
Most Helpful

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.

Debbie R. October 12, 2013

Pretty good! A touch dry, I would add more liquid, but it may have been my fault as I also added diced potatoes. The flavor was great, thanks for posting!

pammyowl January 12, 2013

mr picky really liked this one i cooked the meat awhile to get it tender enough for him used the breville pie maker my mom sent me and made him pot pies. like i saw on aussie sites . i think i could make and freeze for later. worked well going to use this recipe again zaar world tour 8

Dienia B. August 10, 2012

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