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Prep 1hr (+ 2hr cooling and pastry making time)Bake 45-50minMakes 12 small pies
Meat pies are the quintessential Aussie bakery favourite... But they are even better when homemade!
Ingredients
3 quantities Basic Shortcrust Pastry, each quantity shaped into a disc before wrapping and chilling as directed
1 egg, lightly whisked
Sesame seeds, to sprinkle (optional)
Filling
35g (1¼ oz/¼ cup) plain flour
Salt and freshly ground black pepper, to taste
1kg (2lb 3oz) trimmed chuck steak, cut into 2cm (¾in) pieces (see Baker's Tips)
60ml (2fl oz/¼ cup) olive oil
1 large brown onion, chopped
1 celery stalk, trimmed and diced
1 carrot, peeled and diced
2 garlic cloves, finely grated or chopped
1 tablespoon tomato paste
250ml (9fl oz/1 cup) good-quality beef stock
500ml (17fl oz/2 cups) water
1 tablespoon Worcestershire sauce
Method
- Season the flour with salt and pepper. Place in a large bowl with the diced steak and toss to coat.
- Heat 1 tablespoon of the oil in a large heavy-based saucepan over a high heat and cook half the diced steak, stirring occasionally, for about 5 minutes or until sealed. Remove from the pan, scraping any cooked-on bits from the base, and set aside. Repeat with another tablespoon oil and the remaining steak.
- Clean the pan. Add the remaining 1 tablespoon oil, onion, celery and carrot and cook over a medium heat, stirring occasionally, for 10 minutes or until the onion starts to soften. Add the garlic and cook for a further 1 minute, stirring occasionally, or until aromatic. Add the tomato paste and cook, stirring for 1 minute. Return the steak to the pan with the stock, water and Worcestershire sauce and bring to a simmer.
- Reduce heat to low, cover with a piece of baking paper and simmer, covered, for 1 hour, stirring occasionally. Uncover and then simmer for a further 1 hour, stirring frequently or until the meat is tender and the liquid has reduced to a thick sauce consistency. Transfer the mixture to a heatproof bowl, cover loosely and place in the fridge, stirring occasionally, until cooled to room temperature (this will take about 2 hours).
- When ready to assemble the pies, preheat oven to 200°C/400°F (180°C/350°C fan-forced). Unwrap one of the pastry discs and place on a lightly floured, cool bench top. Use a lightly floured rolling pin to roll the pastry disc until about 3mm (1⁄8 in) thick. Use a 14cm (5½in) pastry cutter, saucer or upturned bowl as a guide to cut out 6 rounds, re-rolling any leftover pastry if necessary. Gently ease the pastry discs into the holes of an ungreased 12-hole 80ml (2¾fl oz/1⁄3 cup) muffin tray to line six holes. Use your fingertips to press it gently into the corners without stretching it – the pastry will reach above the top of the muffin pans and buckle slighlty. Repeat with another pastry disc to make 12 pastry cases in total. Divide the steak mixture between the pastry cases to fill (you may have a little mixture left over).
- Roll out the remaining pastry to about 3mm (1⁄8in) thick and use a 7cm (2¾in) round pastry cutter to cut out 12 lids. Use a small sharp knife to cut a small steam hole in the centre of each round (see Baker’s Tips). Place a lid over the mixture to cover each pie, brush each lid with the whisked egg and then fold the excess pastry from the bases over the top of the lids, crimping and pressing together to seal. Brush the top of each pie with some more of the remaining egg wash and sprinkle with sesame seeds, if using.
- Bake the pies in preheated oven for 45-50 minutes or until the pastry is cooked through and golden. Stand the pies in the tin for 5 minutes before turning out and serving.
Baker's Tips
- You will need about 1.5kg untrimmed chuck steak for this recipe.
- You can also make the steam holes in the pastry lids by using a 1cm piping nozzle to cut a hole in the centre of each lid before placing it on top of the pies.
- These pies will keep in an airtight container in the fridge for up to 2 days. Reheat in an oven preheated to 160°C/315°F (140°C/285°F fan-forced) for 10-15 minutes or until heated through.
- To freeze, wrap individually in plastic wrap and then seal in an airtight container or freezer bag and freeze for up to 3 months. Thaw in the fridge before reheating (see above tip).
Prep 15min (+20min chilling time)Makes 8-10 serves
This pastry is rich, flavoursome and dead easy to make. It has a tender, melt-in-the-mouth texture, adding a beautiful richness to fruit-based pies. Avoid using with custard-based pies, as it will be too rich, and it's too fragile to use in free-form pies.
Ingredients
250g (1⅔ cups) plain flour
2 tablespoons caster sugar
good pinch of salt
180g cold unsalted butter, cubed
125g (125ml/½ cup) sour cream
2 teaspoons vanilla bean paste
Method
- Place the flour, sugar, salt and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.
- Add the sour cream and vanilla bean paste and use the pulse button to process briefly until the mixture just forms a ball.
- Turn the dough onto a lightly floured, cool benchtop and shape into a disc. Wrap in plastic wrap and chill in the fridge for 20 minutes to rest. Use as directed in this Rhubarb and Apple Pie.
Baker's Tips
- This pastry will keep wrapped well in plastic wrap in the fridge for up to 3 days. Stand at room temperature for about 1 hour (depending on the weather) until softened slightly and pliable enough to roll easily.
This recipe is from Anneka's SBS Food online column, Bakeproof: Pies.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 1hr (+2hr cooling and 5min standing time)Bake 2hr 30minMakes 6 serves
The addition of allspice, shiitake mushrooms, ginger and oyster sauce give these good old Aussie pies a subtle, but truly delicious, Chinese twist.
Ingredients
3 quantities shortcrust pastry (each with the addition of 1 teaspoon ground allspice added with the flour), each made separately and shaped into a disc before wrapping and chilling (see Baker's Tips)
1 egg, lightly whisked
sesame seeds, to sprinkle
Filling
1kg trimmed chuck steak, cut into 2cm chunks
35g (¼ cup) plain flour
60ml (¼ cup) peanut oil
2 small brown onions, chopped
200g shiitake mushrooms, sliced
2 garlic cloves, finely chopped
3 teaspoons finely grated ginger
250ml (1 cup) good-quality beef stock
500ml (2 cups) water
2 tablespoons oyster sauce, or to taste
Method
- Place the chuck steak in a large bowl, sprinkle with the flour and toss to coat.
- Heat 1 tablespoon of the oil in a large heavy-based saucepan over a high heat and cook half the steak chunks, stirring occasionally, for about 5 minutes or until sealed. Remove from the pan, scraping any cooked-on bits from the base, and set aside. Repeat with another tablespoon oil and the remaining steak.
- Clean the pan if necessary. Add the remaining 1 tablespoon oil, onion and shiitake mushrooms and cook over a medium-high heat, stirring occasionally, for 5 minutes or until the onion and mushrooms start to soften. Reduce the heat to medium, add the garlic and ginger and cook for a further 1 minute, stirring occasionally, or until aromatic. Return the steak to the pan with the stock, water and 1 tablespoon of the oyster sauce and bring to a simmer.
- Reduce heat to low and simmer, covered, for 30 minutes, stirring occasionally. Uncover and then simmer for a further 30 minutes to 1 hour, stirring frequently or until the meat is tender and the liquid has reduced and thickened to a thick sauce consistency. Stir in the remaining oyster sauce, taste and adjust seasoning by adding a little more oyster sauce if necessary. Transfer the mixture to a heatproof bowl, cover and place in the fridge, stirring occasionally, until cooled to room temperature (this will take about 2 hours).
- When ready to assemble the pies, preheat oven to 220°C (200°C fan-forced). Brush 6 x 10.5cm (base measurement) x 14cm (top measurement) metal or foil pie dishes. Unwrap the pastry discs and divide each into quarters. Shape a quarter into a disc and use a lightly floured rolling pin to roll the pastry on a lightly floured bench top into a round until about 3mm thick and about 15cm in diameter. Repeat with the remaining discs. Use an upturned pie dish to cut out pie lids from 6 of the rolled pastry rounds. Use the end of a 1cm piping nozzle or a small sharp knife to cut a small steam hole in the centre of each pie lid.
- Gently ease the the uncut pastry discs into the pie dishes and use your fingertips to press the pastry gently into the corners without stretching it — it will overhang the dishes slightly. Divide the steak mixture between the pastry cases to fill. Place a lid over the mixture to cover each pie, brush the edge of each lid with the whisked egg and then fold the excess pastry from the bases over the top of the lids, crimping with your fingertips or pressing with a fork together to seal. Brush the top of each pie lightly with some of the remaining egg wash and sprinkle with sesame seeds.
- Reduce the oven to 200°C (180°C fan-forced) and bake the pies in preheated oven for 45-50 minutes or until the pastry is cooked through and a deep golden. Stand the pies in the dishes for 5 minutes before turning out and serving.
Baker's Tips
- Don't be tempted to make the 3 quantities of pastry all at once. Making them separately makes the pastry easier to handle and will give you a better final result.
Photography by Alan Benson.Save
Prep 30min (+ 1hr cooling and pastry making time)Bake 45minMakes 4 serves
On a trip to Finland a few years ago it only took me a couple of meals to realise how much dill and salmon feature in the country’s wonderful cuisine. This pie is a little ode to the Fin’s favourite ingredients, all topped off with a deliciously buttery, flaky pastry.
Ingredients
40g (1½oz) salted butter2 celery stalks, trimmed and sliced
35g (¼ cup/1¼oz) plain flour
250ml (1½ cup/9fl oz) milk
125ml (½ cup/4fl oz) pouring (thin) cream
50g (½ cup/1¾oz) coarsely grated vintage cheddar
3 spring onions, trimmed and sliced
1½ tablespoons (6 teaspoons) baby capers, rinsed and drained
2 tablespoons chopped dill
1 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
700g (1lb 8oz) skinless salmon fillets, pin-boned and cut into 3cm pieces
1 quantity Cheat's Rough Puff Pastry
1 egg yolk, lightly whisked with 2 teaspoons milk, to glaze
Method
- Melt the butter in a medium saucepan over medium heat. Add the celery and cook, stirring occasionally, for 5 minutes or until starting to soften. Add the flour and stir with a balloon whisk for about 1 minute until the mixture is bubbling and leaves the sides of the pan.
- Remove the pan from the heat and gradually stir in half the milk, stirring constantly, until smooth. Gradually add the remaining milk and cream, stirring until smooth. Return the pan to medium heat and stir constantly until the sauce thickens and starts to simmer. Reduce the heat to low and simmer, stirring frequently, for 2 minutes.
- Transfer the sauce immediately to a large heatproof bowl and stir in the cheddar, spring onions, capers, dill and mustard. Taste and season well with salt and pepper.
- Place in the fridge for about 1 hour or until cooled to room temperature.
- Preheat the oven to 200˚C/400°F (180°C/350°F fan-forced). You will need a 1.5 litre (6 cup/2pt 10fl oz) capacity ovenproof dish to cook the pie.
- When the sauce has cooled, add the salmon and stir gently to combine evenly.
- Use a lightly floured rolling pin to roll out the pastry on a lightly floured surface to the shape of the dish until about 4mm/⅛in thick. Spoon the cooled salmon mixture into the dish, then brush the edge of the dish with a little of the egg wash. Place the pastry over the filling to cover, then use a small sharp knife to run around the edge of the pie dish on a slight angle to trim the excess pastry. Use a fork to press around the edge of the dish to seal. Cut a cross in the top of the pie and then brush the pastry with a little egg wash to glaze. Decorate the top with the off-cuts of pastry, if desired, and then glaze again with the little of the egg wash.
- Place the pie on a baking tray and bake for 45 minutes or until the pastry is dark golden, crisp and cooked through. Serve straight from the oven.
This recipe is from Anneka's SBS Food online column, Bakeproof: Pies. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 30min (+35min pastry making time)Bake 1hr 15minMakes 8-10 serves
Classic apple pie (served with a overly-generous scoop of vanilla ice-cream, of course) is one of the perennial delights of winter and can only be improved by the addition of rhubarb and a deliciously rich vanilla sour cream pastry. This pie just may be a little hard to beat.
Ingredients
1 egg, whisked, for brushing1 quantity vanilla sour cream pastry, shaped into a disc before wrapping and chilling as directed
2 teaspoons demerara sugar, to sprinkle
pouring cream, vanilla ice-cream or custard, to serve
Apple and rhubarb filling
1 teaspoon ground cinnamon1 teaspoon vanilla bean paste
1 orange, rind finely grated
110g (½ cup) demerara sugar
1½ tablespoons plain flour
1kg (about 6 medium) Granny Smith apples
750g trimmed rhubarb, cut into 4 cm lengths (see Baker’s Tips)
30g unsalted butter, finely diced
Method
- Preheat the oven to 200°C (180°C fan-forced).
- To make the apple and rhubarb filling, use your fingertips to rub the cinnamon, vanilla bean paste and orange rind through the sugar in a medium bowl. Stir in the flour. Peel, core and cut the apples into thin (about 3 mm) slices and place in a separate large bowl, along with the rhubarb and the sugar mixture. Use your hands to toss gently to combine evenly.
- Spoon the apple and rhubarb filling into an ungreased 23cm diameter (top measurement) ceramic or metal pie dish (see Baker’s Tips) and then dot with the diced butter. Brush the edge of the pie dish with the whisked egg.
- Roll out the vanilla sour cream pastry to make a pie lid about 5 mm thick. Use a 2cm round cutter to cut out a circle form the centre of the pastry. Carefully drape the pastry loosely around the rolling pin and place on top of the pie. Use your thumb and index finger to press the pie pastry top onto the rim of the pie dish to seal. Use a small sharp knife to trim the excess pastry from around the edge. Brush the top of the pie with some of the remaining whisked egg and then sprinkle with demerara sugar.
- Bake for 30 minutes. Reduce the oven temperature to 160°C (140°C fan-forced) and bake for a further 40-45 minutes or until the pastry is golden and cooked through and the apples are tender (see Baker’s Tips). Remove the pie from the oven and stand for 5 minutes before serving warm with cream, ice cream or custard.
Baker's Tips
- For this recipe you will need a ceramic pie dish measuring 23cm across the top, 17cm across the base and 7cm deep.
- You will need about 1kg untrimmed rhubarb for this recipe.
- To check if the apples are tender, insert a skewer into the centre of the pie.
This recipe is from Anneka's SBS Food online column, Bakeproof: Pies.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 50min (+20min chilling and 50min cooling time)Bake 35minMakes about 20
According to a Middle Ages custom, if you eat a mince pie every day from Christmas day until Twelfth Night (6 January) you will have happiness for the whole year – what a wonderful excuse to indulge in these spiced, fruit-filled pies. Eat them at room temperature or straight from the oven with ice-cream, cream or brandy sauce.
You will need two 12-hole 80 ml (⅓ cup) muffin tins for this recipe.
Ingredients
Granulated sugar, to sprinkle
Fruit mince
2 small (about 150g each) Granny Smith apples, peeled, cored and coarsely grated
130 g (¾ cup) sultanas
115g (¾ cup) currants
130g (¾ cup) seedless raisins
75g (½ cup) mixed peel or chopped glace apricots
50g (⅓ cup) chopped blanched almonds
125ml (½ cup) brandy or apple cider
1 orange, zest finely grated and juiced
1 lemon, zest finely grated and juiced
2 teaspoons mixed spice
½ teaspoon ground ginger
¼ teaspoon ground cloves
100g (½ cup, loosely packed) dark brown sugar
60g unsalted butter, coarsely grated
Sweet shortcrust pastry
600g (4 cups) plain flour
125g (1 cup) icing sugar, sifted
1 teaspoon baking powder
½ teaspoon salt
300g chilled unsalted butter, diced
2 egg yolks
80-100ml iced water
Method
- To make the fruit mince, combine the grated apple, dried fruit, mixed peel, almonds, brandy or cider, orange and lemon zest and juice, and the spices in a medium saucepan. Cook over low heat, stirring occasionally for 20 minutes or until the excess liquid has evaporated. Remove from heat and set aside for 40 minutes or until cooled to room temperature.
- Meanwhile, to make the pastry, place the flour, icing sugar, baking powder and salt in a medium mixing bowl. Add the chilled butter. With your palms facing upwards, use your fingertips to rub in the butter until the mixture resembles coarse breadcrumbs. Use a fork to whisk together the egg yolks and 80 ml (⅓ cup) of the iced water and then sprinkle over the flour and butter mixture. Use a round-bladed knife in a cutting motion to mix until evenly combined and the mixture starts holding together. Press a little of the mixture between your fingers: if it holds together easily, there is no need to add more water. If it doesn’t, add the remaining 1 tbsp (20 ml) water and combine. The pastry should be soft but not sticky. Bring the pastry together with your hands and transfer to a lightly floured, cool bench top. Lightly knead the pastry with your fingertips for about 30 seconds or until smooth and soft. Divide pastry into three portions. Shape each into a disc, wrap separately in plastic wrap and place in the fridge for 20 minutes to rest.
- Preheat oven to 190°C (170°C fan-forced). Stir the sugar and butter through the cooled fruit mince.
- Use a lightly floured rolling pin to roll out one portion of the pastry to 3 mm thick. Use a 9 cm plain round cutter to cut out 10 rounds, re-rolling the offcuts if needed and line 10 x 80ml (⅓ cup) muffin tin holes, pressing into the sides and base with your fingertips (the pastry won’t reach to the top of the holes). Repeat with another portion of pastry to make another 10 pastry shells. Divide the fruit mince evenly among the pastry shells. Roll out the remaining pastry portion until 5 mm thick and use a 6.5 cm fluted round cutter to make the pie tops, re-rolling the off-cuts if needed. Use the end of a 7 mm piping nozzle to cut out a circle in the centre of each lid. Place a lid on top of each pie, and use your fingertips to gently ease the pastry out to meet the pastry case bases. Sprinkle each pie with a little granulated sugar.
- Bake in preheated oven for 35 minutes or until the pastry is deep golden and cooked through. Remove from the oven and stand in the tin for 10 minutes to cool slightly before transferring to a wire rack. Serve warm or at room temperature. Sprinkle with a little more granulated sugar, if desired.
Baker's Tips
- These pies will keep in an airtight container at room temperature for up to 1 week.
- To reheat, place the pies back in the muffin holes and place in an oven preheated to 170°C (150°C fan-forced) for 10-15 minutes or until heated through.
This recipe is from Anneka's SBS Food online column, Bakeproof: Traditional Christmas Baking. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
Prep 15min (+20-30min chilling time)Makes: Enough for a 23cm/9in round tart case
A really good, well-made, homemade pastry is always the secret to a fabulous pie or tart and shortcrust pastry, when you have a good recipe, is one of the simplest and quickest pastries to make. Here I have given lots of making ahead and freezing tips as well as some great variations to use in a selection of both sweet and savoury tarts and pies.
Ingredients
225g (1½ cups/8oz) plain flourGood pinch salt
150g (5¼oz) chilled unsalted butter, diced
3-3½ tablespoons (60-70ml/2½fl oz) iced water
Method
- Combine the flour and salt in a large, wide mixing bowl. Add the chilled butter. With your palms facing upwards, use your fingertips to rub in the butter until the mixture resembles breadcrumbs with some larger pieces of butter still visible.
- Sprinkle 3 tablespoons (60ml/2fl oz) of the iced water over the flour and butter mixture. Use a butter or round-ended knife in a cutting motion to mix, turning the bowl frequently, until evenly combined and the mixture starts holding together. Press a little of the mixture between your fingers – if it holds together easily, there is no need to add more water; if it doesn’t add the remaining 1⁄2 tablespoon (10ml/⅓fl oz), a teaspoon at a time, combining with the knife until it reaches the right consistency. The pastry should be soft but not sticky.
- Bring the pastry together with your hands in the bowl or turn out onto a cool bench top and then bring together. Lightly knead the pastry with your fingertips for about 5-10 seconds or until it comes together but isn’t completely smooth. Shape the pastry into a disc about 2cm/¾in thick, wrap well in plastic wrap, baking paper or beeswax wrap and place in the fridge for 20-30 minutes to rest. Use as directed.
Baker's Tips
This pastry is also enough for a 24cm/9½in square tart case; ten 6cm/2¼in or eight 8cm/3¼in) individual round tart cases; a 12cmx34.5cm/4¾inx13½in) rectangular tart case; or 24 tartlet cases (1 Tbsp/20ml/¾fl oz capacity)
Making Ahead
Keeping in the fridgeShape uncooked pastry into a disc. Wrap well in plastic wrap and keep in the fridge for up to 3 days. Stand at room temperature for about 1 hour (depending on the temperature in your kitchen) until softened slightly and pliable enough to roll easily.
Freezing uncooked pastry
Shape uncooked pastry into a disc. Wrap well in plastic wrap, then seal in a freezer bag or airtight container and freeze for up to 6 months. Transfer to the fridge to thaw completely (this will take about 1 day). Stand at room temperature for about 1 hour (depending on the weather) until softened slightly and pliable enough to roll easily.
Freezing uncooked pastry case/s
Place the pastry case, still in the tin or dish, in the freezer until frozen. Once frozen, leave the pastry in the tin or dish or remove and seal in freezer bag or an airtight container. Freeze for up to 6 months. Bake in the tin or dish directly from the freezer or transfer to the fridge to thaw completely in the tin or dish (this will take about 1 day) and then bake as directed.
Variations
- Rich Shortcrust Pastry: Increase the butter to 170g (6oz). Replace the water with 1 lightly whisked egg yolk.
- Parmesan Shortcrust Pastry: Combine 40g (½ cup/1½oz) finely grated parmesan to the flour and butter mixture just before adding the water.
- Mustard Shortcrust Pastry: Add 1½ teaspoons dry mustard powder to the flour and salt before rubbing in the butter.
- Sweet Shortcrust Pastry: Stir 2 tablespoons sifted icing sugar or caster sugar to the flour and butter mixture just before adding the water.
- Chocolate Shortcrust Pastry: Reduce the flour to 200g (1⅓cups/7oz). Sift the flour with 2 tablespoons cocoa powder and 2 tablespoons icing sugar and the salt before rubbing in the butter.
- Sweet Orange & Vanilla Shortcrust Pastry: Reduce the flour to 200g (1⅓cups/7oz). Add 2 tablespoons almond meal, 2 tablespoons caster or icing sugar and 1 teaspoon finely grated orange zest to the flour and salt before rubbing in the butter. Add 1 teaspoon natural vanilla essence or extract with the water.
This recipe is from Anneka's SBS Food online column, Bakeproof: Never-fail Shortcrust Pastry. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
