- 7 grams dried instant yeast
- 5 grams sugar
- 250 grams water
- 500 grams plain flour, Plus extra for dusting
- 5 grams salt
- 30 grams extra virgin olive oil
- 20 grams Butter, Optional - if wanting dough to be more of a pastry consistency
- 3 sprigs flat-leaf parsley, Leaves only
- 1/2 teaspoons Dried or fresh thyme leaves, Leaves only
- 1 large onion, Halved
- 20 grams extra virgin olive oil
- 500 grams beef or lamb mince
- 1 Ripe Tomato, Chopped into 3cm cubes
- 1 pinches Salt and pepper, To taste
- 1/2 teaspoons cinnamon, Ground
- 1/2 teaspoons Nutmeg, Ground
- 1 lemon juice
- 1/5 Large saucepan filled with rice bran oil, Enough to cover pies
1h 50minPreparation 1h 30minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Add yeast, sugar and 90 grams of the water to mixing bowl. Mix 2 minutes, 37°C, Speed 1.
- Add flour, salt, oil, and remaining water. Mix for 10 seconds, Speed 1. Then knead for 3 minutes.
- Turn dough out onto a thermomat or floured board. Knead into a ball and place in an oiled bowl or in thermomat. Leave in a warm spot and allow the dough to prove for 1 hour, or until doubled in size.
- Chop herbs for 3 seconds, Speed 8. Scrape down and repeat until finely chopped. Set aside.
- Place onion in bowl. Chop 5 seconds, Speed 5. Scrape down bowl.
- Add oil, sauté for 3 minutes, 120°C, speed 1.
- Add mince to bowl. Cook for 8 minutes, 100°C, Speed 1, Simmering basket in place of MC.
- Add pre-chopped tomato, herbs, spices and salt/pepper. Cook for 6 minutes, 100°C, Speed 1, Simmering basket in place of MC.
- Slowly add lemon juice through MC hole, and continue cooking for 2 minutes, 100°C, Speed 1. Simmering basket in place of MC.
- Set filling aside to completely cool down prior to assembling. If this filling is still warm, it will spoil the assembling and the pies will break. (See tips for preparing the meat in advance and keeping in fridge or freezer).
- Punch out gasses in dough. Break off walnut - golf ball size balls of the dough, covering the dough as you go to avoid drying.
- On a floured surface, and with a rolling pin, roll out the dough ball to form a circle roughly the size of a teacup saucer. The dough needs to be thinly rolled out as it expands when cooking. I found that the thinner it is rolled out, the better texture the pies are to eat.
- Place 1 tablespoon of cold meat mixture in the centre of flatted dough.
- Fold the dough over the meat mixture evenly to join the ends and form a semi circle. Then use your fingertips to press the ends and seal any opening of the dough.
- Starting from one corner of the dough edge of the semi-circle, turn the ends inwards and lightly press down in half cm sections to overlap and form a pattern and completely seal the edge. Alternatively, use an empanada-style press.
- As you assemble pies, cover with a tea towel to avoid drying out.
- Once you have assembled all of the pies, pour Rice Bran oil in a large saucepan to fill roughly 1/5 of the saucepain, or enough to shallow fry the pies. Heat on the stove on a low-medium heat.
- To avoid burning yourself, very slowly place 3-4 pies in the hot oil. At this point, they should be sizzling straight away. Be careful of any oil splashing, and do not lean in during this process.
- Using long tongs, lightly press on the pies to turn over during the cooking process. You want them to be lightly golden on each side. This may take up to 30 seconds - 1 minute each side, depending on how hot the stove is.
- Using a slotted spoon or tongs, carefully remove pies from oil and place on a tray with paper towels lining it to absorb excess oil.
- Repeat steps until all pies are cooking. Pour oil in a container to dispose of.
Assembly of pies
This is a time consuming recipe, but a lot faster than non-thermomix versions!! Cook the meat filling in advance and keep in fridge for up to 2 days prior, or in the freezer for up to 3 months prior. This saves prep time, and the pie dough doesn't tear during the assembly and cooking.
If you prefer a crunchier dough consistency, you can add 20g soft butter to the dough mixture when adding the flour in the steps.
If if there are any tears in the dough prior to frying, try and seal it to avoid splitting of the pies while cooking.
Serve with mashed potato and salad. Enjoy.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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