I already shared my love for pies in my Australia Day post but never actually included my favorite pie recipe. Since pies are one of my favorite things to eat I thought I’d share my favorite recipe with you that was given to me by my boyfriend’s mum, Dallas. This pie recipe is extra special because it incorporates 3 favorite Aussie ingredients – lamb, beer, and VEGEMITE.
I’m not sure if you can find small pie tins in the U.S., but I think a Texas sized muffin tin pan would work just as well. Dallas’s pie tins were her mum’s and some were her great Auntie Grace’s and are so old that they should be heritage listed! Lots of great pies have been made in those tins over the years and these definitely did the heritage listed pie tins justice.
Posh Pies Recipe Adapted from the book Delicious Quick Smart Cook
- 2 tbs olive oil
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small carrot, finely chopped
- 600g lean diced lamb
- 2 tbs plain flour, seasoned with salt & pepper
- 1 tbs tomato paste
- 1 cup lager
- 1 ½ cups beef stock
- 2 tsp Vegemite
- 1 tbs Worcestershire sauce
- 2 tbs chopped mint leaves
- 8 sheets frozen puff pastry, thawed
- 1 egg, lightly beaten
Heat 1 tbs of oil in a deep fry pan over medium-high heat. Cook the onion, celery, and carrot 2-3 minutes until softened and transfer to a bowl.
Return the pan to the heat with the remaining oil. Toss lamb in the seasoned flour and cook for 3-4 minutes to brown in two batches. Return all the lamb to the pan with the onion mixture and add the tomato paste. Cook, stirring, for 1 minute, then add lager, stock, Vegemite, and Worcestershire sauce. Bring to a boil, then simmer over low heat for 1 hour or until the lamb is very tender.
Strain the meat mixture, reserving the gravy in a saucepan (to drizzle over the pies later).
Stir the mint into the meat mixture, then cool. You can add some of the frozen peas to the mixture at this point if you like.
Preheat the oven to 375°F (190°C).
Cut each sheet of puff pastry into 6 squares. Place 1 square in each pie tin so that the corners are hanging over the edges.
Fill each pastry lined pie tin with the meat mixture. There should be enough for 6-7 pies, depending on the size of your tins.
Place another square of puff pastry on top of the meat mixture.
Gather all the edges of the puff pastry over the top of the meat and pinch to seal so that no meat mixture can be seen. If there are any gaps in the pastry, use scrap pieces to cover them.
Brush the tops of the pies with the beaten egg and sprinkle with poppy seeds if you have them on hand.
Bake 35 minutes until golden brown.
Serve pies topped with gravy.