Monteiths Beef Black Pies Recipes

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AUSTRALIAN MEAT PIES



Australian Meat Pies image

These terrific little meat pies are often referred to as Australia's national food. Great for munching on during sporting events, or just for a fresh new dinner idea. Cool pies well before serving, as filling will be very hot. Eat by hand or with knife and fork, as desired.

Provided by TIARE1

Categories     Main Dish Recipes     Savory Pie Recipes     Meat Pie Recipes

Time 1h15m

Yield 12

Number Of Ingredients 13

1 pound ground beef
1 onion, chopped
¾ cup water
¼ cup ketchup
2 teaspoons Worcestershire sauce
2 cubes beef bouillon
½ teaspoon dried oregano
¼ teaspoon ground pepper, or to taste
¼ cup cornstarch
¼ cup cold water
1 (15 ounce) package refrigerated pie crusts for a double-crust pie
1 sheet frozen puff pastry, thawed
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. (Drain and discard grease.) Add 3/4 cup water, ketchup, Worcestershire sauce, bouillon cubes, oregano, and black pepper. Bring to a boil, reduce heat, and simmer until combined, about 10 minutes.
  • Mix 1/4 cup cold water and cornstarch together in a bowl to form a paste; stir into meat mixture. Cook until thickened, about 5 minutes more. Remove from heat.
  • Use a 4-inch biscuit cutter to cut the pie crusts into 12 circles. Line each muffin cup with a circle, pressing into the bottom and sides. Fill each with the meat mixture. Use a 3-inch biscuit cutter to cut puff pastry dough into 12 circles. Top each filled muffin cup with with a circle and seal edges together. Brush pastry tops with beaten egg.
  • Bake in the preheated oven until crusts are brown and flaky, 15 to 20 minutes. Cool in pan before removing pies, about 10 minutes.

Nutrition Facts : Calories 376.9 calories, Carbohydrate 27.6 g, Cholesterol 38.8 mg, Fat 24.8 g, Fiber 1.7 g, Protein 10.4 g, SaturatedFat 7.1 g, Sodium 358.8 mg, Sugar 0.8 g

FAVORITE FRENCH CANADIAN MEAT PIE



Favorite French Canadian Meat Pie image

I'm a seventh-generation French Canadian, and my ancestors started the tradition of serving this meat pie on Christmas Eve. One year I didn't make it, and my daughter and I felt something was missing. The savory pie goes well with salad and fresh rolls for a lighter meal, and it's good served in small portions with turkey and all the trimmings, too.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 15

1-1/4 pounds ground pork
1/2 pound ground beef
1/4 pound ground veal
1 cup grated peeled potatoes
1/2 cup grated onion
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried savory
1/4 teaspoon rubbed sage
1/8 teaspoon ground cloves
1/4 cup plus 2 tablespoons water, divided
1/4 cup dry bread crumbs
1 egg
Dough for double-crust pie

Steps:

  • In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently., Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture. , Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil., Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.

Nutrition Facts : Calories 501 calories, Fat 29g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 737mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.

MONTEITH'S BEEF & BLACK PIES



Monteith's Beef & Black Pies image

We picked up this recipe at lunch last Sunday & had been waiting all week to make it. I'm posting so as not to lose it in the junk draw... They went down a treat with the siblings. Such a simple yet elegant meal. Serve with some fresh baked buttered bread to soak up the delicious gravy. Monteith's Black is my favourite of the Monteith's range, it's a dark beer blended from five malts with biscuit, caramel, chocolate and coffee flavours - you can substitute but you wont find anything that'll come close to this wee beauty!!!

Provided by Bondnz

Categories     Savory Pies

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 17

1 1/4 kg beef, suitable for stewing
1/3 cup flour
2 tablespoons olive oil
1 large brown onion, chopped
1 garlic clove, finely chopped
50 g pancetta or 50 g bacon, finely sliced
2 stalks celery, sliced
2 carrots, sliced
1 cup beef stock
1 cup water
1 tablespoon Worcestershire sauce
330 ml monteith's black beer
1 teaspoon thyme leaves
2 bay leaves
1 tablespoon Italian parsley, finely chopped
4 sheets frozen puff pastry, thawed
1 egg, beaten with a few drops of milk

Steps:

  • Preheat the oven to 150c. Dust the beef chunks in 3T of the flour.
  • Heat the oil in an oven-proof casserole dish & brown the meat, then add the onion, garlic and pancetta or bacon and cook over a high heat until lightly browned. Add the celery and carrot and mix through. Add the remaining flour and season with salt & pepper. Cook for a minute or so, stirring until the flour has been incorporated. Add the stock, Water, Worcestershire Sauce, Beer and the herbs and stir to combine. Place the lid on the dish, bring the contents to a boil, then carefully transfer the dish to the oven and cook for 2 hours. Remove from the oven and fish out the bay leaves with a slotted spoon.
  • Preheat oven to 200c.
  • Depending on how much pastry you want to use in your meal and the shape of your ramekins you can either divide casserole into 4 small oven-proof dishes & top with pastry or you can do what we did last night, stretching out the casserole to 5 studio bowls, we folded 5 square sheets of pastry to form pouches in our ramekins then filled 3/4 high with casserole mixture, then twisted the top corners of the pastry to form cute little purse-like pies. They were very effective but not so manly lol!
  • Brush the tops of the pies with the egg and milk mix and bake until the pastry is golden brown, about 15-20 minutes.

Nutrition Facts : Calories 3566.5, Fat 314.6, SaturatedFat 113.5, Cholesterol 343.5, Sodium 1017, Carbohydrate 130, Fiber 5.9, Sugar 5.7, Protein 47.2

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