Aussie Meat Pies


750 grams beef mince ¼ cup tomato sauce
2 rashers bacon, finely chopped 1 tablespoon Worcestershire sauce
1 medium onion, finely chopped 2 cups beef stock
3 cloves of garlic, crushed 1 teaspoon mixed herbs
2 teaspoons dry mustard 1 egg yolk, lightly beaten with some milk
1 tablespoon oil Tomato sauce extra for serving
2 tablespoons plain flour  



1½ cups plain flour 85 grams butter
¾ cup self-rising flour 1 egg yolk
2/3 cup cornflour ½ to ¾ cup of water
pinch salt  

Method for Pastry

Put flour salt and butter into a food processor and process until mixture resembles crumbs. Add egg yolk and water through the funnel and process until blended.

Cover the pastry with plastic wrap and put in the refrigerator for about an hour.

Roll out on a board and cut into the shape of the pie mould.  You can purchase spring lock pie molds.

Method for Meat pie mixture

Heat oil in a pan, add bacon, onion, and garlic, stir over medium heat for 3 minutes. Add beef to pan, stir over high heat for 3 minutes or until meat is well browned.

Add flour and mustard powder, stir 1 minute.

Add tomato and Worcestershire sauce, stock and mixed herbs.

Bring to the boil, reduce heat. Simmer, uncovered, 5 minutes or until mixture has reduced and thickened, stirring occasionally.

Allow mixture to cool.

Using a plate or bowl as a guide cut the shortcrust pastry to fit the pie tins. Line the pie tins.

Divide cooled filling evenly into pastry shells. Brush around pastry rim with beaten egg yolk. Using a plate as a guide cut pastry to fit the top of pie tins. Place over tops of pies, press edges to seal, trim pastry edges. Brush tops with yolk & milk mixture. Using a pointed knife cut slits into the top of each pie.

Place tins on a baking tray and bake for 15 to 20 minutes or until golden. Serve hot pies with extra tomato sauce. This pie can also be made with Chicken or Seafood in a Mornay sauce and meat and chicken in a curry sauce.

You could also use chunks of beef rather than mince.