Aussie Pies | Australian Meat Pie Recipe | Easy Minced Beef Pies :)

well hello there folks how are you doing it's lovely to see you again as usual and thank you for coming over just to check out this very easy wee pie recipe so these are Australian pies or Aussie pies and it's basically mince beef and onions and a lovely tomato and beef very rich gravy and it's encased in a lovely puff pastry these are absolutely delicious and you can add grated cheese to the inside of these if you prefer I just decided to leave it out so get over to your cooker you want a big pan or a big frying pan and then you can pop in your oil whatever oil you prefer to cook with and I'm using a medium onion which I've just finely diced in you just want to give this a few minutes until it's nice and soft all these ingredients will be listed underneath the video in the description box and that is my mince there I'm just using mince from The Butcher and I would suggest you know get the best mince that you can because it's you know it's the the main ingredient in these wee pies so I would say you know go all out for your beef you know if you're not spending much money on anything else so you want to let this brown until it's browned all over and then to that we're going to add a tablespoon of corn flour or corn starch depending on whereabouts you are just stir that through well until it disappears into your minced beef and this is going to help to thicken your gravy for liquid we're using some beef stock whatever beef stock you prefer I've got a couple of tablespoons of Worcestershire sauce as well and then we're also going to add some tomato ketchup whatever brand you prefer this is going to give your gravy a lovely sweet kind of tomatoey background flavor and I've never used tomato sauce and my you know my pies before but it is a lovely addition and then some salt and pepper the amount is up to you I think I used a bit a teaspoon of salt and about a half teaspoon of paper but like I said it just flavor or use this to your own taste you know add as much or as little as you like give that a good stir around just to combine everything and you want to leave this simmering on a very low heat for about eight to ten minutes until it gets nice and thick but you don't want it too dry you do want some gravy in there you know so you get a nice gravy pie and it's not just all minced beef so yeah this was ideal now you can turn your attention to your pastry I'm using this short bought pastry because I am rubbish at puff pastry and it does take a long time to make properly so I love this stuff you know this one is from Aldi and in my opinion it's the best puff pastry or even short crust pastry so just let your pastry get to room temperature these were the returns I'm using here I will leave these linked underneath the video as well so you just want to roll out your pastry like this and I'm just going to be doing two pies just now but these ingredients will give you enough to make four pies so just lay your pad your pie tin down and you want to cut around this with a knife leave a wee bit extra just to allow some overhang because we're going to be cutting that away you know so I'll leave a wee bit more than you think you need and just go around and gently press this into your tin and don't worry if you get a wee hole because you can easily patch that up just as I have done there so once it's nice and even and then nicely pressed into your tin all you have to do is pop in your minced beef but don't overfill it because you don't want it spilling over the top and boiling over so this was ideal just give it a wee tap to encourage the gravy to run to the bottom then go around the edge with a pastry brush or your finger and just pop some water on there just to make it nice and sticky so that your lid you know when you put your lid on it will stick on and you will create a nice seal so on with your lid and just go around the edge and just sort of squeeze the top pastry into the bottom pastry just to make sure it's nicely stuck down and then to make doubly sure you've got a nice seal I'm going to go around the edge with the back of a knife just all the way around and I thought you just go from the top all the way to the bottom and a sort of sewing motion and it will take that excess pastry really quite easily and you'll be left with a nice even you know Edge and not be nice and neat just like this and you'll have yourself a nice pastry bracelet at the end so just do this for your other pies like I said I am only going to do two but the ingredients will give you enough for four so yeah if you've got some you know if you've got a lot of pastry hanging over the edge just go around the edge of your tin just so that you've got that you know your your top exposed there and then pop your lid on again just exactly the same as the first time press your pastry together and then go over it with a knife just to take away the excess very very easy you know and they're delicious then with a beating egg you just want to go over the top this will give them a nice glossy dark finish you can use milk if you prefer the last thing you have to do is poke a wee hole in the top just to let the steam Escape just like this and I'm just going to leave that wee bit of pastry in there but you can remove this so you want to bake these for about 40 to 45 minutes gas Mark 5 or your your electric temperatures are there as well so it's quite a low heat but you want to do these in the middle of your oven and cover them halfway with tin foil because you don't want the tops to get too dark and I was really pleased with these ones look at how well they have puffed up yet and like I said they were absolutely delicious but do let these cool in the tin until you're ready to have them and I will you know slice One open just to let you see what they're like inside but like I said I do suggest you give them about five minutes to cool down now these will burn the mouth off of you because the insides of these are like lava obviously because they've been in the oven for nearly 50 minutes so yeah do let them cool a wee bit and then when you can just get them out your tin so we had these for our tea last night and they were as I said just absolutely delicious and this is what they look like inside and your pastry is lovely and cooked on the underside as well and I will show you that because some people say to me they're not blind bake your pastry and I find for these V pies you don't really need to you can if you want but as you can see it's lovely and browned and cooked on the underside as well and we just had these with some chips and also some Garden peas and this was like I said for the 50th time beautiful highly recommended and just before I'll leave you I wanted to see it as usual a huge thank you to the supporters of the channel over my my patreon page to the channel members here on YouTube as well and for you all for watching and leaving your lovely comments and for those that share the videos as well it's all very much appreciated I do have to update those real lists so if you're not there don't panic I will be doing that within the next few days and I will catch you all during the week for another week food shop unbagging recipe or whatever else comes my way so you take care of yourselves and I'll see you offer soon back here on what's for tea bye now

Channel: What's For Tea?

Views: 60,414

Keywords: mince pie, minced beef, mince, mince and onion, scottish pie, scotch pie, sheet pie, plate pie, traditional pie, school dinners, old school pie, school pie, family pie, gravy pie, minced beef pie, shortcrust pie, scottish recipe, scotland, traditional recipe, family recipe, school dinner, uk school dinner, mince round, isle of arran food, what's for tea?, Aussie pie recipe, Australian pie, Australian meat pie, meat pie recipe, Kiwi pie, Aussie pies, minced beef pies

Id: bNTdh8_UakE

Length: 7min 15sec (435 seconds)

Published: Thu Jan 26 2023