Pie Maker Meat Pies Recipes

PIE MAKER MEAT PIES

Steps:

• Heat some oil in a large pan. I like to use a cast-iron pan with a tight-fitting lid.
• Season the beef generously with sea salt and freshly ground pepper.
• Brown the beef in small batches, and use a slotted spoon to remove the browned meat to a large bowl. Try not to over-crowd the pan, otherwise the meat will steam instead of brown; it is the caramelisation on the meat which gives a lot of flavour to the stew.
• Add the onions and garlic, and cook for 1-2 minutes.
• Add the Guinness and let everything bubble away.
• Use a wooden spoon to scrape off any caramelised bits on the pan.
• Add the beef stock, thyme and bay leaves.
• Return the beef to the pan, together with any meat juices which have collected in the bowl.
• Turn the heat down to low, and cook gently on a low simmer for about 2 hours, or until the beef is tender. See Kitchen Notes below for instructions using a pressure cooker.
• Once the beef is tender, add the mushrooms.
• Simmer gently for a few minutes until the mushrooms have softened slightly.
• During this time, try to remove the thyme and bay leaves.
• Turn up the heat to medium-high, and slowly add the cornflour slurry. You may not need all of it - just add enough until you have a fairly thick consistency.
• Taste the sauce for seasoning.
• Stir through the parsley.
• Set the mixture aside to cool completely.
• Preheat the pie maker.
• Refer to the manufacturer's instructions for the dimensions of the pie bottoms and lids. Or simply use a ruler to work out the dimensions you need.
• Cut 4 pie bottoms and 4 pie lids from the pastry.
• Once the pie maker is ready to use, place the pie bottoms into the pie maker, one at a time. Use your fingers or a small glass to gently push down the pastry. As the machine will be very hot, you will need to be careful, but also work quickly as the pastry will start cooking the moment it hits the pan.
• Quickly fill each pie bottom with 1 to 2 tablespoons of filling.
• Place the pie lids on top of the filling.
• Brush each pie with some egg wash.
• Close the pie maker.
• Set the timer for 10 minutes, but you may wish to check at about 8 minutes.
• While the pies are cooking, prepare the pie bottoms and lids for the next batch.
• Once the pies are cooked to your liking, serve immediately or keep them warm in an oven at 150°C (300°F).
• Repeat with the remaining pastry and filling.

TOURTIERE (FRENCH CANADIAN MEAT PIE)

Steps:

• Place flour, salt, and frozen butter slices into the bowl of a food processor. Pulse on and off until butter is about the size of peas, about 30 seconds. Stir vinegar into cold water; drizzle water/vinegar into the flour mixture. Pulse on and off until mixture is crumbly and holds together when you pinch a piece off, about 10 seconds. If dough isn't pressing together, drizzle in another teaspoon of water.
• Transfer mixture to a work surface. Press it together until it becomes a lump of dough. Wrap in plastic wrap. Refrigerate until chilled, at least 1 hour.
• Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, allspice, mustard, clove, and cayenne together in a small bowl.
• Place potato quarters in a saucepan; cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over high heat; reduce heat. Simmer until cooked through, 10 to 15 minutes. Scoop out potatoes and transfer to a bowl; save cooking liquid. Mash potatoes with a potato masher.
• Melt butter in a skillet over medium heat. Add chopped onion and a pinch of salt. Cook and stir until onions turn golden, 10 to 15 minutes.
• Stir garlic, celery, and spice blend into the skillet with onions. Stir until onion mixture is evenly coated with the spices, about 30 seconds. Add ground beef and ground pork. Ladle about 3/4 cup of the potato cooking liquid into the skillet.
• Cook and stir until meat is browned and has a very fine, almost pastelike texture. Continue cooking, stirring occasionally, until meat is tender and most of the liquid has evaporated, about 45 minutes. Stir in mashed potatoes. Remove from heat and cool to room temperature.
• Preheat oven to 375 degrees F (190 degrees C).
• Divide chilled dough into 2 pieces, one just slightly larger than the other. Roll the larger piece out into a 12-inch circle on a lightly floured work surface. Place in a 9-inch deep dish pie plate. Roll top crust out into a circle about 11 inches in diameter. Cut small slits in the top crust to allow steam to escape.
• Fill bottom crust with the meat mixture; smooth out the surface. Whisk egg and water together to make egg wash. Brush edges of the bottom crust with egg wash. Place top crust on the pie and press lightly around the edges to seal. Trim excess dough from the crust. Crimp the edges of the crust. Brush entire surface of the pie with egg wash.
• Place in preheated oven. Bake until well browned, about 1 hour. Let cool to almost room temperature before serving.

MEAT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, mash, and set aside.
• Meanwhile, crumble the ground beef and pork into a large saucepan, and add the garlic, onion and water. Season with mustard powder, thyme, cloves and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. Remove from the heat, and mix in the mashed potato.
• Place one of the pie crusts into a 9 inch pie plate. Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Crimp around the edges using the tines of the fork, and remove any excess dough. Cover the edges of the pie crust with aluminum foil.
• Bake for 25 minutes in the preheated oven, or until the crust has browned. Serve by itself, or with a beef gravy.