Every Australian knows the joy of biting into a hot, delicious meat pie, gravy running down your chin. I can’t resist a good meat pie, and I was craving one. Let’s be honest—nothing beats a homemade pie, right? 

Since I was heading out for a few hours, I figured it was the perfect time to try the slow cook mode on my TM7. I’d never used it before—seriously, who wants their Thermomix out of action for four hours? But, I tell you what, it’s awesome!

Here’s my recipe for the filling. I used regular puff pastry for the tops and my pie base pastry for the base. A pie maker works well, but I like larger pies, so I use pie tins in the oven.

ThermoGourmand

Aussie Meat Pies

Just like we used to buy!

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Ingredients Method Notes

Ingredients

  

• 1 onlon quartered
• 20 g olive oil
• 40 g plain flour
• 140 g water
• 20 g meat or chicken stock paste
• 25 g oyster sauce
• 20 g soy sauce
• 20 g tomato paste
• 15 g Worcestershire sauce
• 15 g Promite or Mighty Mite
• 15 g Red Miso paste
• 1/2 tsp black pepper
• 250 - 300 g chuck steak fat removed, cut into 1cm cubes

Method

 

1. Add onion and oil to bowl and chop 4 sec/sp 5.
2. Cook 3 min/Varoma/sp 2.
3. Add plain flour and mix 5 sec/sp 2.
4. Add remaining ingredients and set to Slow Cook/98/3 hours.
5. Check for seasoning. Pie filling needs to be highly seasoned.
6. If it needs further thickening, add a cornflour slurry of 2 Tbsp cornflour mixed with a little water.
7. Cook a further 2 min/100/R/sp 1.
8. Allow to cool completely before making pies.

Notes

Recipe can be doubled. 800g to 1kg of meat can be used.

Enjoy!