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Aussie Meat Pies


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4

Ingredients

6 portion(s)

Iced Puff Pastry

  • 90 g ice cubes
  • 180 g unsalted butter, frozen, roughly chopped
  • 200 g plain flour
  • 1.5 tsp sea salt

Pie filling

  • 2 sprigs fresh flat-leaf parsley, leaves only
  • 2 garlic cloves
  • 1 brown onion
  • 2 tbsp olive oil
  • 1 tbsp cornflour
  • 500 g beef fillet steak, cut into 2cm cubes
  • 2 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 1 tbsp vegemite
  • 100 g button mushrooms, thinly sliced
  • freshly ground black pepper, to taste
  • tomato ketchup, to serve, (see general tips)

Pastry

  • 1 qty shortcrust pastry, (see general tips)
5

Recipe's preparation

    Iced puff pastry
  1. Place ice and butter into mixing bowl and chop 15 sec/speed 10. Scrape down sides of bowl.

  2. Add flour and salt and mix 5 sec/speed 5. Scrape down sides of bowl, then knead 2 min/Closed lid/Dough mode.

    Wrap pastry in plastic wrap and place into the refrigerator for 30 minutes before using.

  3. Pie Filling
  4. Grease a large (Texas-size) 6-hole muffin tray and set aside.

    Place parsley into mixing bowl and chop 3 sec/speed 7. Set aside.

  5. Place garlic and onion into mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl.

    Add oil and sauté 3 min/Varoma/speed 1.

  6. Add cornflour, beef, Worcestershire sauce, soy sauce, Vegemite, mushrooms, ​black pepper and reserve parsley,

    and cook 10 min/100°C/speed 1. Allow to cool completely before assembling pies.

  7. Preheat oven to 200°C.

    Roll out the shortcrust pastry to a 2mm thickness and line prepared muffin tray. Roll out again and cut six pieces to size to double-line the base of each pie. Place lined tray into the freezer for 15 minutes.

    Once chilled, fill each pie shell with cooled beef mixture.

  8. Roll out iced puff pastry to a 5mm thickness and cut into 6 round pieces to form the top of pies. Seal pies by pressing around the edges. Slice across top of each pie to form a slit in the pastry and bake 30-35 minutes, or until golden and puffy. Allow to cool slightly before removing from tray.

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Accessories you need

  • Spatula TM5/TM6
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11

Tip

See the Everyday Cookbook  for Tomato ketchup and Shortcrust pastry recipes.

Roll out, wrap and freeze any leftover pastry to use at a later date. If you prefer your meat filling to have a finer consistency,  pulse two times1 sec/Closed lid/Turbo, before adding in step 5.

 

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Comments

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  • Shelbi_23:...

    Submitted by Thermomix in Australia on 6. March 2018 - 14:59.

    Shelbi_23:

    Hi

    You could try using mince, may go a bit mushy. A fatier mince would not break down as much and may not go as mushy. The other thing would be to steam your mince in the simmering basket first and then set aside. Then cook your sauce for as per the recipe and then add in your steamed mince for the last 2 minutes of the 10 minute cooking time.

    Kind Regards

    Thermomix Head Office

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  • Hi there,...

    Submitted by Shelbi_23 on 5. March 2018 - 08:42.

    Hi there,

    I was just wondering, can you use beef mince instead of beef fillet? And if so will it go to mush??

    Thanks tmrc_emoticons.-)

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  • Kids devoured these and surprisingly easy to make.

    Submitted by Rickel73 on 1. July 2017 - 16:41.

    Kids devoured these and surprisingly easy to make.

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  • My husband made these yesterday to eat while...

    Submitted by MiniGrey on 5. June 2017 - 19:18.

    My husband made these yesterday to eat while watching the footy. Absolutely yummo!!! A big hit in our house. We didn't have any mushrooms so we had extra pastry left over. Didn't have any Texas size muffin tins, he used normal size muffin tins, made about 10. Will definately make these again!

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  • I only used the pie filling recipe but my...

    Submitted by Chloe91 on 18. May 2017 - 22:43.

    I only used the pie filling recipe but my household loved it! Thank you 😊

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  • My family and friends love these pies. Always...

    Submitted by FARMER CHEZ on 23. March 2017 - 23:44.

    My family and friends love these pies. Always asking me to make them. Will be making them often I think. Yummy thank you.

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  • I only made the Puff Pastry

    Submitted by soulful on 21. July 2016 - 16:00.

    I only made the Puff Pastry using this recipe. I had pie filling from a cottage pie recipe and I wanted to use it up.  Wow puff pastry so easy to make and my children and husband loved the crust.  Thank you for posting such a lovely recipe 

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  • So good having the reviews as

    Submitted by Kiki66 on 9. November 2015 - 21:34.

    So good having the reviews as it helped me adapt this recipe to suit my taste!  

    Firstly I must point out that I as a new user of the thermomix (not even a week) so I still have pastry in the freezer so decided to use the puff and shortcrust pastry that I had.  I also made one large family pie instead of the individual six.

    After reading all of the reviews and noticing that most people commented on excess salt, I only added 1.5 tablespoon of worcestershire sauce, 1 tablespoon of soy sauce and only a teaspoon of vegemite but I did add a heaped tablespoon of tomato paste.  

    I only had 360gms of eye fillet steak so increased the amount of mushrooms to accommodate that.

    The pie was sensational and we served it with steamed veggies!

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  • Delicious! Next time I will

    Submitted by Houdini81 on 29. July 2015 - 19:28.

    Delicious! Next time I will make extra as my hungry family gobbled them up very quickly.

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  • Oh my goodness, I've amazed

    Submitted by Jennyfrancois on 8. July 2015 - 19:25.

    Oh my goodness, I've amazed myself.....these pies are perfect and I served them with mushie peas (from recipe community) and tomato ketchup from EDC. I even made the pastry!.....from a frozen food and packet mix converttmrc_emoticons.)

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  • This recipe got my 10 year

    Submitted by nichy on 29. May 2015 - 09:33.

    This recipe got my 10 year old who HATES meat, eating a meat pie. Winner!!!

    Nichy 

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  • Everyone ate this! It's a

    Submitted by sar_sher on 27. May 2015 - 12:13.

    Everyone ate this! It's a winner in this house.

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  • These are delicious, skipped

    Submitted by MelEngland13 on 5. March 2015 - 20:12.

    These are delicious, skipped out on the vegemite but still really good.

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  • Salty, salty! I will make

    Submitted by traceyds on 13. February 2015 - 17:50.

    Salty, salty! I will make them again, because it worked well - but this time without all the salty ingredients and maybe a few more of my own. Does anyone know why the shortcrust has 1/4 teaspoon of salt and the iced puff has 1+1/2 teaspoons? I'll maybe do shortcrust next time - or can you still make the puff with MUCH less salt?

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  • I'm glad you think both parts

    Submitted by traceyds on 13. February 2015 - 17:45.

    I'm glad you think both parts were too salty - I agree completely! I made them a few weeks ago and will definintely make them again, but without most of the salt!

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  • These were delicious!!! But

    Submitted by matoos55 on 10. February 2015 - 13:23.

    These were delicious!!! But to shortcut the process I just bought puff pastry and lined the tray once and then put a cover on top. It worked a treat! Great recipe.

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  • These are perfect! I think I

    Submitted by emilynamnik on 27. January 2015 - 17:14.

    These are perfect! I think I needed to work faster with the puff when rolling and cutting. I used a muffin tray and blind baked the shortcrust.

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  • Wow these are awesome.

    Submitted by CAG69 on 24. January 2015 - 02:19.

    Wow these are awesome.

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  • Great filling. I never made

    Submitted by teyzia on 10. November 2014 - 18:55.

    Great filling. I never made the pastry mixture as my husband had store bought for our pie maker. None the less it made a delicious pie. Definitely hit the spot  Big Smile 

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  • Great pie recipe.  I too will

    Submitted by needilup girl on 8. November 2014 - 15:00.

    Great pie recipe.  I too will add peas/corn next time I make it and I dont think I'll add the soy sauce as it was quite salty.  I often put vegimite / promite in stews/casseroles so i'm happy with that addition!  I actually used stir fry beef, again next time I'm quite happy using that cheaper cut of meat, but I might press the turbo button early on to make the lumps smaller.

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  • I used saucepan & jar lids as

    Submitted by osram on 29. October 2014 - 10:30.

    I used saucepan & jar lids as the pastry cutters

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  • My Tm5 was hi-jacked AGAIN...

    Submitted by kazzskraft on 28. October 2014 - 06:45.

    My Tm5 was hi-jacked AGAIN... by my 10 yr old son, he made the pastries last nite and the filling tonite , he swapped the vegemite for our ecb stock paste and it was the yummiest pie even hubbie loved it .

     

     

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  • 10 times better than frozen

    Submitted by Wise Woman Ways on 29. September 2014 - 19:42.

    10 times better than frozen pies!!!

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  • Just loved the pastry method

    Submitted by Aldemor on 27. September 2014 - 19:34.

    Just loved the pastry method with ice and frozen butter !  I minced the beef then cooked on reverse speed and the texture was lovely. Your recipe needs to be amended to show cook on Reverse Speed tmrc_emoticons.)

    Aldemor for your Thermo

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  • Five Stars for the pastry. I

    Submitted by foodieforever on 25. September 2014 - 19:53.

    Five Stars for the pastry. I have been making this pastry for the past couple of years - it is a real winner. If you go to the site I have linked you can see how it makes amazing voluvents and is quite detailed how to make it.  

    www.superkitchenmachine.com/2011/15071/puff-pastry-thermomix-recipe.html  

    www.foodcreations.squarespace.com


     

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  • Thank you-this was a huge hit

    Submitted by mel316 on 19. September 2014 - 21:27.

    Thank you-this was a huge hit for my family though i did vary it. I added 1 red chilli with the onion & garlic then 150gm sliced bacon, 100gm mince, 1tsp of each paprika, turmeric, EDC stock & salt with the steak pieces prior to cooking on REVERSE.  I created a family size pie cheating using ready made puff pastry! A must to cook again... Cheers

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  • Hi Nicole, you can simply

    Submitted by Thermomix in Australia on 26. August 2014 - 13:45.

    Hi Nicole, you can simply leave it out if you prefer.

    Thermomix Head Office

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  • I made this the only thing my

    Submitted by nicolle1 on 24. August 2014 - 12:53.

    I made this the only thing my partner didn't like was the vegimite, so any suggestions as to what i can use in place of this  please. overall he said i could make it again without the vegimite tmrc_emoticons.~

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  • Delicious. Made 6 good size

    Submitted by Ilijag on 2. August 2014 - 20:00.

    Delicious. Made 6 good size pies. Took another posters advice and blitzed the meat at the end. Still had a good chunk about it. Leaned a little but I didn't seal overly well.  Kids ate every bit of them and had no clue they contained mushrooms. Will make again.  

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  • These were delicious! I added

    Submitted by rlewis on 29. June 2014 - 08:53.

    These were delicious! I added carrot and celery to the onion and garlic. Used stewing meat, and blitzed it on speed 9 for 2 seconds when it had finished cooking. Fabulous recipe, will definitely make again!

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  • very nice, the top pastry was

    Submitted by killspice on 15. June 2014 - 21:13.

    very nice, the top pastry was good, and much easier than the tm rough puff (which i havent made yet to compare taste)

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  • Love these meat pies!!!

    Submitted by Woof on 13. June 2014 - 14:49.

    Love these meat pies!!!

    Happy TM31 and TM5 owner Smile

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  • Very nice, my family loved

    Submitted by wilson scruffy on 8. April 2014 - 21:41.

    Very nice, my family loved them.

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  • Any simple hints on cutting

    Submitted by Gorgeouscyd on 31. January 2014 - 08:02.

    Any simple hints on cutting pastry to fit muffin holes? Thanks

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  • Next time I make this I will

    Submitted by kateykat on 25. January 2014 - 21:13.

    Next time I make this I will leave out the soy sauce and reduce the amount of Vegemite and Worcester sauce because we found it to be way to salty for our taste. Though for my first go at making a pie completely from scratch I have to say I was surprised at how easy it was.  

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  • Loved this recipe, made the

    Submitted by handy on 25. January 2014 - 20:50.

    Loved this recipe, made the pastry too

    Thermomix Consultant from Loxton, Riverland, South Australia

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  • The pastry was really nice

    Submitted by Rachaelhw on 20. January 2014 - 19:41.

    The pastry was really nice texture although that and the filling were both too salty. I would still make them again though as they were very nice, I would just adjust the salt and sauces,

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  • I also used shop-bought

    Submitted by MissWendy on 17. December 2013 - 23:21.

    I also used shop-bought pastry and cooked these in my pie maker - perfect!  I added peas and corn (about 3/4 cup) instead of mushrooms, and they were great! Made 7 pies in a standard 2 pie maker.

     

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  • Beautiful  filling for

    Submitted by paperazzi on 25. November 2013 - 19:26.

    Beautiful  filling for traditional meat pies! I skipped the mushrooms and made with pre-purchased pastry in my pie maker.  I also shredded the meat a little at the end as Allison73 suggested. Only thing I'll change next time is a bit less vegemite. I found it just a little overpowering in this quantity. Definitely a keeper, thanks for sharing tmrc_emoticons.)

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  • Made as a family sized pie

    Submitted by emilyteds on 16. October 2013 - 09:31.

    Made as a family sized pie and it was delicious. 

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  • I cheated too and used bought

    Submitted by Alysha139 on 4. October 2013 - 14:40.

    I cheated too and used bought ready rolled pastry.. I added peas, lil bit of salt, a splash of red wine, more mushrooms & cornflour.. i made individual pies in the pie maker... YUMMO

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  • Made these last night but

    Submitted by aleisha86 on 4. October 2013 - 10:15.

    Made these last night but cheated & used shop bought pastry. Made individuals pies instead of one big one. Will add some peas into the next bathch I make. But very tasty none the less!

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  • Hi Karen, it sounds like your

    Submitted by Thermomix in Australia on 19. August 2013 - 12:59.

    Hi Karen, it sounds like your pastry was perfect! The puff pastry should form 'breadcrumb like' balls which when tipped out onto the matt can be lightly pressed into a shape which holds together. It is these balls that give thepastry it's flaky texture.

    Thermomix Head Office

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  • I'm not sure if I was doing

    Submitted by Karen2277 on 1. July 2013 - 13:43.

    I'm not sure if I was doing something wrong or not, but when kneading the puff pastry, it stayed in the form of breadcrumbs rather than form together in a dough like ball. I kneaded again for another two bouts of 2 mins but it still didn't make a lot of difference, so I ended up kneading it a bit by hand to form a ball. I haven't used it yet as ran out of time so it's stil in the fridge, but did anypne else have that problem or is that what it's supposed to do!

    So many recipes to try, but so little time!

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  • I love this recipe. I add

    Submitted by allison73 on 20. May 2013 - 13:14.

    I love this recipe. I add carrot and celery to the garlic and onion and sautée, then when the meat is cooked I blitz it on 9 for about 2 sec so the meat is shredded. It's easier for my 2 year to eat then, not so chunky. Plus to buy puff pastry. tmrc_emoticons.)

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  • I cheated too and used bought

    Submitted by Danni Trezise on 28. April 2013 - 19:22.

    tmrc_emoticons.) I cheated too and used bought ready rolled pastry and cooked in pie machine : kids loved it and very quick tea. Thanks for posting!

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  • Hi Tracy, you will have

    Submitted by Thermomix in Australia on 24. April 2013 - 12:40.

    Hi Tracy, you will have pastry remaining once you have lined the muffin tins. This is then re-rolled to create the circles to double line the base.

    Thermomix Head Office

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  • ?? Roll out the shortcrust

    Submitted by Missus Maff Domestic Blogess on 23. April 2013 - 12:53.

    ?? Roll out the shortcrust pastry..line the muffin tray....then 'Roll out again'. ???

    Does this mean you should have halved the qty of pastry in the first place? I've never double-lined a pastry case before. 

    Bit hard of understanding today   tmrc_emoticons.;)   Can you make that instruction clearer please?

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  • Loved it, so did my kids,

    Submitted by allison73 on 12. April 2013 - 18:29.

    Loved it, so did my kids, which is a bonus!!!! I put in mixed veggies like carrot peas and corn. I used shop brought puff pastry for the top, which makes it quicker to assemble.  Also I used rump steak so I cooked it for about 15mins longer and then when it was cooked I turbo pulsed it for 2 secs, but be careful because its hot, so I placed my hand on the mc. Doing this way it made the meat shredded so it was like pulled pork.....YUM!!!! Will make a double batch next time to freeze!!!! Thanks for sharing xx tmrc_emoticons.)

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  • I have made these a couple of

    Submitted by Emma Barnatt on 18. February 2013 - 19:43.

    I have made these a couple of times, and my kids love them.  They are delicious.  I always make them in a muffin tin so that I can pack them in lunch boxes too.  Thanks for sharing the recipe.

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