Chunky Beef Meat Pies
- Replies 5
I'm going to try and add a few of my favourite meat pie recipes.
This one is for a chunky beef pie.
See my notes at the bottom.
1... I use metal pie tins. These can be purchased from kmart, Coles, Woolworths. You can also use the foil cases but I much prefer the tin ones
2, .... To slow cook the beef you can use the stove top like I explained but make sure the simmer is very low. I use a slow cooker
3,....make sure you use the 2 different pastries the one I use on the bottom won't leak and is more firmer. The one on top is more flaky.
4. Another option is instead of using 3 cups of stock you can use 2 cups of stock and one cup of wine. I only use beef stock.
5. ... The pastry I use and stock are all homebrand they are half the price and just as good as the named brand.
Please feel free to ask me any questions with any of my recipes I'm happy to answer
This one is for a chunky beef pie.
See my notes at the bottom.
Ingredients
PIE BASE
- 3 frozen shortcrust pastry sheets, thawed
PIE LID:
- 3 frozen puff pastry sheets, just thawed
- 1 egg , lightly whisked
FILLING:
- 1.25 kg beef chuck steak , cut into 2.5cm/1″ cubes
- 1/2 tsp each salt & pepper
- 2 – 3 tbsp olive oil
- 1 onion , diced
- 2 garlic cloves , minced ( optional)
- 5 tbsp flour , plain/all purpose
- 3 cups (315 ml) beef stock
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 tsp black pepper , coarsely ground
- 2 bay leaves
Instructions
FILLING:
- Sprinkle beef with 1/2 tsp salt and pepper.
- Heat 1 tbsp oil in a large heavy based pot over high heat. Add 1/3 of the beef and brown aggressively all over, then remove. Repeat with remaining beef, adding more oil if needed.
- Turn stove down to medium high. Add garlic and onion, cook 3 minutes.
- Add flour, stir through.
- Slowly add beef stock while stirring constantly. Once flour is dissolved, add tomato paste, Worcestershire, pepper and bay leaves.
- Return beef into pot, cover with lid, adjust heat so it’s simmering very gently.
- Simmer 6 hours
- . Remove lid, increase heat slightly and simmer 30 minutes, stirring regularly, or until liquid reduces down to a thickish gravy, just about covering beef Do not reduce liquid too much – thickens more as it cools & in pie.
- Remove from stove, cover and cool filling (I usually leave overnight)
- See note below
PASTRY:
- Preheat oven to 180C/350F.
- Cut out 6 rounds from the shortcrust pastry, then drape pastry into pie tins – don’t stretch and pull pastry, causes shrinkage.
- Place pies on tray. Top each pie with large sheets of parchment / baking paper and fill with pie weights or rice
- Bake 15 minutes, remove, then use paper overhang to carefully remove pie weights. Remove from oven.
ASSEMBLE PIES:
- Fill pies with cooled filling, push down to fill. Should be slightly mounded.
- Cut rounds from partially thawed puff pastry – cut them slightly larger than the edge of the cooked pastry bases.
- Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.
- Brush lids with egg, then cut a 1cm incision in the middle using a small knife.
- Bake 30 minutes or until deep golden and puffed.
1... I use metal pie tins. These can be purchased from kmart, Coles, Woolworths. You can also use the foil cases but I much prefer the tin ones
2, .... To slow cook the beef you can use the stove top like I explained but make sure the simmer is very low. I use a slow cooker
3,....make sure you use the 2 different pastries the one I use on the bottom won't leak and is more firmer. The one on top is more flaky.
4. Another option is instead of using 3 cups of stock you can use 2 cups of stock and one cup of wine. I only use beef stock.
5. ... The pastry I use and stock are all homebrand they are half the price and just as good as the named brand.
Please feel free to ask me any questions with any of my recipes I'm happy to answer
Last edited:
.png){kind=icon}
