Winter and meat pies are a wonderful match. Of course it is not quite Winter yet but by the time it gets to dinner time at this time of year it is close enough to it. The chill has most certainly set in once dark falls. A great meat pie = a silent dinner table at our place. This is how I judge a good family meal –> no complaints, heads down, cutlery up, empty plates and requests for a repeat, that is a family favorite recipe.
My kids love pies. I am not sure if it is the pastry or the enjoyment of discovering what sort of filling will come spilling out when they hack into it with the knife and fork – yes they do hack into it, especially the 4 year old. We are still practicing cutlery handling skills!
Meat pie is a family favorite and this new recipe was a big hit the last few times I served it. There was silent happy enjoyment of the meal by all. Don’t get the wrong idea – our family does talk at the dinner table, when I say silent I mean that the kids are more interested in eating than talking.
A pie can take some time to prepare but it is manageable at the end of a busy day if you cook the filling prior. Cook it on the weekend or cook and freeze it in batches to be used as required. This recipe makes 6 individual pies or 1 large family sized pie. The smaller individual sized pies are more time consuming to make but I like to make them at this size because I then have at least one, maybe two, that I can freeze for Mr Fresh’s work lunches. I like to have a stock of work lunches in the instance that we have a meal with no left overs.
I have made the filling for this pie in both the slow cooker and also the oven. It works well in both, but I do reduce the liquid for an additional 10 minutes on the stove top if using the slow cooker. My slow cooker insert bowl can be used on both the stove top and in the machine – very handy thank you Kambrook!
This is my slow cooked Beef Meat Pie recipe:
- 1 onion - finely chopped
- 4 cloves of garlic - finely chopped
- ½ chorizo - finely sliced or diced
- handful of fresh rosemary sprigs
- 1 kg chuck beef, or diced beef
- ¼ cup red wine
- ½ cup sundried tomatoes (or dehydrated tomatoes)
- 1 teaspoon Worcestershire sauce
- 1 cup vegetable stock if using the slow cooker - OR 1 litre if cooking on the stove top or in the oven
- Ready made puff pastry sheets (6 sheets to make individual pies, or 3 sheets for 1 large pie)
- Pie Filling:
- Add the onion and garlic to a warm pan and cook until the onion just begins to soften
- Add the chorizo and the leaves from 1 sprig of fresh rosemary, stir to combine the flavors well
- Add the beef and cook until browned on the outside
- Add the red wine and allow to reduce by half
- Add the sundried tomatoes, Wocestershire Sauce and the stock *note volume of stock differs if cooking in the slow cooker as opposed to the stove top.
- Bring to a simmer and if using the slow cooker add to the machine and cook on high for 5-6 hrs
- If cooking on the stove cover and reduce the heat to a low simmer and cook for 4 hours
- Pie Assembly and Bake:
- minutes prior to the filling being ready turn on the oven to heat to 170 degrees
- Allow the pastry sheets to defrost and then cut to required size
- Oil the base of the pie pans so that the pies are easily removed when cooked
- Place pastry in the base of each dish being used and have the pastry that will form the lids ready to go on top
- Add the filling and then cover with the pastry lid
- Place the pies into the hot oven to cook for 20- 25 minutes until golden brown
- Serve with vegetables or sides of choice
Cook time is based on a fan forced oven with all surrounding elements active.
Does your family love a meat pie in Winter and do your children forget to talk when they are enjoying their meal?
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