Tuesday, May 22, 2012

Meat Pie

My meat pie has been reinvented through the years.  I don’t usually measure my ingredients.  Most of the meals that  I cook are sort of “eye-balled”.  However,  the measurements herein are pretty accurate. 

As much as my family love this recipe, I hope you will truly enjoy this one too!


Ready-made puff pastry sheets or wraps, about 6 to 7, cut into 4 equal parts 
Olive Oil
½ Kl. Beef mince
½ kl. Chicken meat, minced (or us left oversteaks or last night’s roast chicken)
1/2 to 1 cup of chopped bacon
1 big spanish chorizo, cubed (optional)
1 onion, chopped
6 cloves garlic, chopped
a bunch of parsley leaves, chopped
1 small can green peas
1 small can corn kernels
1 cup melting cheese cubed (cheddar ormozzarella)
Parmesan cheese
¼ cup barbeque sauce
about 10 large large mushrooms, quartered
1 red bell pepper or capsicum, cubed
a dash of dried Italian herbs
salt and pepper to taste
1 beaten egg for egg wash


In olive oil (or vege oil), sauté onions until transparent. Garlic next.  Once slightly golden, add in the minced meat of beef and chicken (or add in the leftovers when meat is halfway cooked).  Make sure all meat is cooked before adding in the mushrooms, peas, corn, capsicum.  Salt and pepper to taste.  When cooked, take it off the fire and let it cool. Add in the cheeses and the barbeque sauce. 

For Wrapping:

Cut the puff pastry using a knife into 4 equal squares.  Use one square, stretch its sides a bit but not too much as not to tear the pastry.  For one pie, put in 2 heapful spoons of the cooled cooked meat mixture in the middle.    Fold halfway into a triangle, crimp the sides by folding or by pressing with a fork. Lay meat pies on baking paper an inch apart as the pastry expands during the cooking process.  Brush the top sidewith egg wash.

Bake the pies at 180 degrees for 20 minutes or until golden brown.  Watch out for the melted cheese as you slice the meat pie in half.   Yields about 2 dozens.

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