Great Nanna Meads Meat Pie recipe
by Garden Guy Dale K.
MyNanna used to make her own crust. To keep it simple I have substituted puff pastry which will be just as good.
1 tablespoon olive oil
1 lge brown onion ( finely chopped )
1 carrot minced
1 pound lean grass fed beef hamburger ( fine grind )
1tablespoon corn flour
3/4 cup beef broth ( preferably home made )
1/2 cup Tomato Sauce ( ketchup )
2 tablespoons Worcestershire sauce
1 teaspoon Vegemite
2 sheets puff pastry thawed
1 beaten egg
Salt and Black pepper to taste.
Her method (with apron on)
Heat oil in saucepan over medium- high heat. Add onion and carrot and cook till onion is clear and carrot is soft. Add ground meat. Cook for 4 minutes, stirring with a wooden spoon till brown but not crispy.
Mix corn flour and 1 table spoon of stock to form a slurry paste. Add remaining stock. Add stock to pan. Add sauces and Vegemite and bring to a boil. Reduce heat to medium - low and simmer for 10 minutes or until it thickens. Add salt and pepper to taste.
Pre heat oven 375 degrees F place baking tray into oven. Grease 1.5 x 3.5 base measurement pie pans.
Cut 2x6 circles from short crust pastry. Use to line bases of pie pans. Fill with meat mixture. brush rims with water. Cut same size circles from puff pastry.
Place over meat. Press to seal. Trim. Brush with egg on top.
Place pies onto hot tray. bake for 25-35 minutes or until golden brown. Cool for 5 minutes and serve with favorite ketchup.