Foodstyle Review Magazine

Two delectable meat pies


All the work goes into the flavour of the fillings of these gourmet meat pies, as the filling is what makes a pie, not the pastry. These are also mini pies that are just the right size to be eaten in one hand (while the other holds a drink) and were originally designed as catering items.

Gourmet pies are about quality ingredients. Here we diced top quality meat – beef and venison. As for the pastry, buy puff pastry made of butter.

A pie also has to look good. Use a cutter to make two saucer shapes crimp the edges carefully. Glaze the tops with a traditional milk/egg wash.

With both of these meat pies you can make the filling in advance.

Beef steak, beer & cheese pies
The beef (to make 10 gourmet pies)
Use 350g of any prime beef, such as  Silver Fern Farm medallions, steak or even eye fillet. Dice into small pieces and add to a saucepan with the following vegetables and stock:

The vegetables
Dice 1 small carrot, 1 large onion, 1/2 a celery stick, 2 cloves of garlic, 2 sprigs of thyme, 2 tbsp of blackcurrant jam, one bay leaf, 1 small bottle of beer, 2tbsp of sugar (to balance the bitterness of the beer), and 220ml of beef stock. Season with ground salt and white pepper.

Simmer meat and vegetables gently on a low heat until reduced to a thick mixture. Keep an eye on the cooking mixture towards the end and stir constantly – it's a fine line between reducing the liquid until the mixture is 'dry', and burning it. The mixture should be 'claggy'. Take out the bayleaf and thyme sprigs. Put mixture aside in a bowl and make sure it is cold before making your pies.

Cut your choice of cheese into small pieces – about three pieces per pie. You need to choose a low melting cheese, and this (unfortunately) doesn't include firm vintage cheddar.

When the mixture is cold, place a tablespoon of mixture in the centre of each pastry circle bottom.  Add three small pieces of cheese on top. Place top pastry circle over the top, crimp the edges and brush with milk/egg wash.

We served these gourmet beef pies with a mayo flavoured with a little French grain mustard and a little hot English mustard.




Venison, red wine, and blackcurrant pies
Meat (to make 10 gourmet pies)
We used a pack of Silver Fern Farm diced venison. Add to a saucepan with the following vegetables and stock:

Dice 1 small carrot, 1 large onion, 1/2 a celery stick, 2 cloves of garlic, 2 sprigs of thyme, 2 tbsp of blackcurrant jam, one bay leaf, 1 cup of red wine, 1 cup of beef stock, 2tbsp of sugar. Season with ground salt and white pepper.

Simmer gently on a low heat until reduced to a thick mixture. Keep an eye on the cooking mixture towards the end and stir constantly – it's a fine line between reducing the liquid until the mixture is 'dry', and burning it. The mixture should be 'claggy'. Put side in a bowl and make sure it is cold before making the pies.

When ready to make the pies cut a two circles from the pastry sheet and place a tablespoon of mixture in the centre of the bottom one, leaving enough room to crimp on the top layer.

Optional – add a knob of blue cheese on top of the mixture (beautiful if you like tangy cheeses). Glaze with egg/milk wash and bake at 200c until golden.

We served these pies with a blackberry sauce made of: A cup of frozen blackberries, a glass of red wine, half a cup of beef stock, a 1tbsp of sugar. Reduce in a saucepan until ‘saucy thick’. Add more sugar if too tart.






Spring 2015 


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