?A meat pie is a pie with a filling of meat and often other savory ingredients. They are popular in the United Kingdom, Ireland, Australia, New Zealand, Canada, and South Africa.
Cut meat into 2 cm pieces. Place meat, onion, flour, pepper and chopped parsley in saucepan, mix together. Add stock, bring to a boil and simmer for 1 hour. Stir frequently, OR microwave for 5 minutes on high power, then 12 minuted on medium power. Place the meat mixture into a pie dish. Set oven to 220C (425F).
Roll out pastry to the shape of the pie dish and 5 cm larger all around. Cut a 2 cm inch strip from outside edge of pastry. Brush the edge of the pie dish with water. Fit the strip of pastry carefully around the edge without stretching it, cut-side out. Join ends neatly and brush strip with water. Using a rolling pin, lift large piece of pastry without stretching it, cover dish and press edges lightly. Trim edge and cut a 3 cm intervals, drawing flakes up with knife. Glaze with milk, and slit top of pie to allow steam to escape, place on baking tray. Bake at 220C for 20 minutes, then at 190C (375F) for another 10 - 20 minutes. Garnish with parsley and serve.
Ingredients
Directions
Cut meat into 2 cm pieces. Place meat, onion, flour, pepper and chopped parsley in saucepan, mix together. Add stock, bring to a boil and simmer for 1 hour. Stir frequently, OR microwave for 5 minutes on high power, then 12 minuted on medium power. Place the meat mixture into a pie dish. Set oven to 220C (425F).
Roll out pastry to the shape of the pie dish and 5 cm larger all around. Cut a 2 cm inch strip from outside edge of pastry. Brush the edge of the pie dish with water. Fit the strip of pastry carefully around the edge without stretching it, cut-side out. Join ends neatly and brush strip with water. Using a rolling pin, lift large piece of pastry without stretching it, cover dish and press edges lightly. Trim edge and cut a 3 cm intervals, drawing flakes up with knife. Glaze with milk, and slit top of pie to allow steam to escape, place on baking tray. Bake at 220C for 20 minutes, then at 190C (375F) for another 10 - 20 minutes. Garnish with parsley and serve.
