A New Zealand staple, these met pies have a rich beef steak gravy with cheddar cheese, herbs and pepper that is encased in a crispy flaky pie crust. These mini pies are perfect with a side salad and some veggies.
We start by seasoning the steak with salt and pepper. Then sear it in a sauté pan, take it off the heat and let it rest.
We then cook the onions in the same pan with some oil. Add the garlic, mushrooms and herbs. Let this cook and once soft, add the flour and stir around. Once the flour has soaked up all the moisture in the pan add the beef stock slowly and stir to ensure no lumps.
Slice the steak against the grain and add the steak back into the pan and cook until it bubbles up, the liquid will reduce and thicken further. Add the worcestershire sauce, balsamic vinegar and let it simmer for a couple of mins.
Take of the heat, add the cheddar cheese and stir around. Let the filling cool down before adding into the lined pastry cases.
Preheat the oven to 180℃. Roll out the pie dough to 1/4 inch thickness between two sheets of baking paper or cling film. Remove the sheet and using a round cutter cut into the dough. Line the muffin tin with the cut outs.
Spoon the cooled filling into the lined muffin cases and roll out the extra dough between two sheets of baking paper/cling film again. Cut out rounds again, these are to the pie tops. Place each round over the filled muffin tin and seal with your fingers, pressing together.
Brush the tops with egg wash, make a slit on the top using a knife to ensure the steam escapes and bake for 30 mins until golden brown on top and dry to the touch. Let it cool for 10 mins or so, then with the help of a knife lift each pie from the tin and erve with mustard, ketchup and yogurt. I also love serving them with some red wine or beer. To make it a complete meal serve it with a side salad and veggies.
Do not over cook the filling as we want some sauce in the pies.
The filling should be cooled down completely before filling the pastry cases.