This week's Wednesday with Donna Hay recipe is meat pies, chosen by Margaret from p161 of Modern Classics. The recipe is also online here. I made a half recipe in fluted pie pans, using light puff pastry in a bid to lower the calorie count.
I loved the meat filling in these pies. I used blade steak, as I couldn't find round or chuck steak. The filling contains red wine, and I found the cutest little cooking sachet of red wine courtesy of my local bottle-o - 250ml for $3:
Not bad, eh? I would make the filling again just by itself - it was rich and thick and delicious. you could add some veges to the mixture to beef it up a bit and make it like a stew.
Here is a peek inside of the pie to give you an idea of how good the filling was:
To see what Margaret, Chaya and Sarah thought of these pies, visit their websites.
6 comments:
Tomato sauce? Never knew that. Thanks for sharing.
This was such a good filling. Very thick and full of flavor.
Catsup?
Goodness me, I sometimes forget how much I love meat pies! :D
What a well timed dish for Australia Day week!
You got to have some dead horse with your plasma pie - ha ha - actually yours looks more full of meat than what we called plasma pies as kids because they were full of gunk :-)
Ketchup.
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