Classic Meat Pies with a chunky beef and Guinness filling. A delicious meat pie recipe with step-by-step photos. Classic Meat Pies with step-by-step photos. You can aussie chicken pot pie meat pies at nearly all Australian cafés and bakeries, corner shops and supermarkets, but making your own at home from scratch can be very satisfying.
And if, like me, you are an expat living in a country where meat pies do not exist, homemade meat pies can be a real joy. There are many variations on how beef stews can be made, some using tomatoes as a base, perhaps red wine for something fancy, or an ale for a rich, dark flavour. A typical Aussie Meat Pie contains a minced beef filling, which are fairly quick and economical to make. I also love to add mushrooms in my pies for their flavour and contrast in texture, as well as a generous amount of black pepper for some heat. How to Make Meat Pies Step 1 Make the pie filling. I recommend making it the day before so that it has had a chance to cool down properly and set. This sort of beef stew also tends to improve in flavour after a day.
Cut out small sheets of baking paper to fit each pie tin. Remove the baking paper and ceramic baking beans from each pie tin, and return the pastries to the oven to bake for a further 10 minutes, or until they are nicely golden all over. Brush the rims of each pastry case with some egg wash, and place the lids on the pies. Use a fork to seal the edges of the pies together. Brush with egg wash, and use a knife or scissor to cut a vent in each pie.