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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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What could be more Aussie than the humble meat pie with the addition of another Aussie favourite..beer! I found this recipe in the Herald Sun & just had to give it go. For convenience the meat filling can be made up to 3 days in advance & refrigerated. Ingredients:
2 onions, diced |
150 g bacon, chopped |
600 g premium beef mince |
200 g mushrooms, sliced |
2 tablespoons plain flour |
1/2 cup red wine |
1 1/2 cups beer |
1 tablespoon worcestershire sauce |
1 tablespoon parsley, chopped |
puff pastry |
Directions:
1. Preheat oven to 200.C.
2. Saute onion & bacon until onion softens & bacon is cooked, set aside.
3. Add mince to pan and cook until browned, add mushrooms and cook until soft.
4. Return onion & bacon to pan and add flour, cook stirring for 3 minutes.
5. Add wine & beer & simmer until most of the liquid has reduced to a sauce consistency.
6. Add worcestershire sauce & parsley.
7. Spoon mixture into individual pie dishes, cover with pastry, (brush with egg or milk if you like) & bake about 20 mins or until pastry is well risen, golden & crisp.
8. NB/ If you choose to make fully enclosed pies, pastry top & bottom, allow mixture to cool before spooning into pastry otherwise it will become soggy.
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