You’ll love Tenina Holder’s Thermomix meat pie! With the choice to use homemade shortcrust pastry, or puff pastry sheets instead, it’s really an anytime pie.
Ingredients
Shortcrust pastry (optional)
Method
1.Place parsley into the Thermomix bowl and chop 4 sec/speed 7. Set aside.
2.
Place garlic, onion and oil into the Thermomix bowl and chop 3 sec/speed 8. Sauté 5 min/Varoma/speed 1.
3.Add parsley, cornflour, beef, sauces and mushroom (if using) to the Thermomix bowl and cook 10 min/100ºC/speed 1.
4.Allow to cool completely.
5.Pre-heat oven to 220 ºC/200ºC fan-forced.
6.Divide the cold beef among six 12cm ceramic pie dishes.
7.Cut puff pastry into circles large enough to cover top of each pie, and place over the pies. Cut a small cross in the top of the pastry and cook for 30-35 minutes until golden and puffed.
8.Pre-heat oven to 220 ºC/200ºC fan-forced.
9.Place flour, butter and salt into the Thermomix bowl and blend 3 sec/speed 6.
10.Add water through the hole in lid as you continue to blend on speed 5 until pastry forms a ball. Remove from bowl and mould into a flat disc. Enclose in plastic wrap. Chill for 20 minutes (or while you make the filling).
11.Roll shortcrust pastry out to 2mm thickness and use to line 6 holes in a ‘Texas’ size (3/4-cup-capacity) muffin tin. Double line the base of each pie, by re-rolling pastry and cutting to fit. Place in freezer until use.
12.Fill lined pie shells with the cold beef mixture. Cut puff pastry into circles large enough to cover top of each pie, and place over the pies. Cut a small cross in the top of the pastry and cook for 30-35 minutes until golden and puffed. Allow to cool slightly before removing from tin.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%