Australian's adore a fabulous home made pie's!
In my country kitchen I regularly make both savoury & sweet pies.
They always get a big smile from family and friends.
Homemade pies are a fabulous dish especially when made with fresh wholesome MWM Country Fresh produce.
There is no need to buy pies, when they are so easy to prepare and personalise with your favourite flavour combinations.
With these tips and tricks from my country kitchen you'll be the master of the pie in no time at all!
Most cooks seem rather cautious when it comes to making their own pastry, but "FEAR NOT", there's nothing to worry about and if you take the time, the taste will pay off big time.
If I can't convince you to try your hand at pastry baking, a pie can taste just as awesome with a heap of mash potato on top, this pie is often referred to as a Cottage Pie. Infuse mash with a knob of butter and/or cheese to ensure the mash sets nice and brown.
A delicious beef, lamb, chicken or pork pie filling can be as simple as your favourite casserole.
Try my Master Casserole Recipe as featured in our MWM E~Newsletter "The Bull Sheet".
As a guide, one quantity casserole meats or poultry (using 1kg beef, lamb, pork or chicken) will make a pie to serve 4-6 friends and family!
Incoporate your own favourite casserole recipe into a delicious pie. As a casserole is predominately a slow cooked meat or poultry dish, we recommend the following meats.
Time poor? Use a more expensive meat cut that take less cooking time;
- Diced Topside
- Gravy Beef
- Chuck Steak
- Beef Cheek
- Rump Steak (100% flavour & quicker to cook)
- Beef Mince (Fabulous for savoury & cottage pies)
Why not make a double batch when you next make a casserole? Serve up half that night, and freeze the other half to make into a delicious pie!
Making your own pastry
Crisp, flaky, tender pastry can be made in the food processor:
- The butter and water must be cold before you begin - cold ingredients make flaky pastry.
- Use the metal blade and place the flour and salt in the bowl.
- Add cold, chopped butter. The butter must not be soft.
- Use the pulse button to mix the flour and butter until mixture is crumbly.
- With the processor running slowly add the cold water. Keep the processor running only until the mixture comes together and forms a soft ball.
- Put the pastry onto a lightly floured board, and gently knead for 30 seconds. Over kneading will make it tough.
- Flatten it out to a small round to make it easier to roll out.
- Cover with plastic wrap and refrigerate for 30 minutes. This resting time ensures the pastry won’t shrink as it cooks.
Even if you don’t have a food processor you can make the pastry by hand. Rub the butter through the flour with your fingertips until it’s crumbly. Use a knife to fold the water in and to bring mixture together.
Like to bake a pie, but still not convinced on making your own pastry?
Tips on using Store Bought Pasty
- Puff pastry is a great choice and we sell a great frozen puff pastry in store.
- When buying puff pastry make sure butter is the top ingredient for a delicious tasting pie.
- Cook your pies at 220°C, this high temperature ensures the puff pastry rises and forms lots of yummy layers.
- Uncooked pastry is unsavoury, and will let down your whole pie.
All MidWest Meat diced & mince produce is freshly prepared to order from locally sourced paddock reared produce.
Online Customers receive all diced, minced meat and poultry produce cryovaced, unless otherwise specified.
In Store customers please request specialised produce wrapping from you friendly MWM Team Member!