What’s Aussie Day without a good meat pie?! This recipe can be made into smaller individual serve pies and also freezes very well.
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 sticks celery, leaves removed, stalks diced finely
- 500g lean beef mince (ground beef)
- 1 medium-sized mild chorizo sausage,
- 200g free-range bacon, cut into small pieces
- 2 teaspoons curry powder
- 2 teaspoons ground nutmeg
- 2 tablespoons Worcester sauce
- 2 tablespoons HP sauce
- 1 tablespoon BBQ sauce
- 2 cups water
- Leaves from 3-4 sprigs fresh thyme
- Leaves from 1 sprig rosemary, finely chopped
- Salt & freshly ground black pepper
- 1 tablespoon plain flour
- 1 large sheet pre-rolled short crust pastry
- 1 large sheet pre-rolled puff pastry
- Large handful vintage cheddar cheese, grated
- 1 egg yolk and a little milk for egg wash
- Olive oil for frying
- Tomato ketchup to serve (an Aussie must!)
- Pre-heat oven to 180C
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and saute for 5 minutes before adding in the celery and continue to cook for another 5 mins.
- At the same time the above is cooking, add the chorizo and bacon into a separate frying pan and fry for 10 minutes over medium heat until the bacon is cooked.
- Add both meats into the onion/celery mix, then using the same frying pan and a little olive oil, brown the beef mince then add into the pot with the bacon and chorizo along with the curry powder, nutmeg, Worcester sauce, HP & BBQ sauces, water, rosemary and thyme. Season to taste with salt and black pepper.
- Sprinkle in 1 tablespoon flour then simmer everything for 20-25 mins over low-medium heat until reduced and thickened. If the sauce gets too thick, simply add a little water.
- Line a pie dish with the short crust pastry and blind bake in the pre-heated oven for 10-12 minutes. Remove and fill with the meat mixture, onto which scatter the large handful of grated cheddar. Top with puff pastry sheet and brush with egg wash.
- Bake in the oven for 40 minutes or until the pastry is golden brown.
Serve piping hot with tomato ketchup.