Australia Day Food... Meat Pies

Meat pies, what can I say... they are yummy and they are Aussie, but if you a gluten free they are frozen, expensive, hard to find and/or disappointing. The really great pies are usually found in small country bakeries... I have fond memories of Bernies (in Rocky), Gracemere, Emu Park, Yeppoon and Mt Morgan (in that order) pies with mushy peas and several flavours to choose from. The decisions - this pie has the better filling; but the base on that one is divine... its all part of the pie-eating culture the ranking of personal favourites then discussing it with your mates... Upon reflection; BP had a nice gourmet pie and so did the chain of bakeries - in Shopping Fair (who calls it Stockland???) and Allenstown plaza. Bakers Delight is on the tip of my tongue but its the other one.

The secret to getting someone to pay $4 - $6 for a pie when they could just get a pack of them for $6 - $8 is making it unique, something they could not make at home, and leaves the eater thinking... I want another one. I cannot say that I am there yet with my pies but they are better than frozen and some gluten-eater bakery pies I have tasted and certainly better than the majority of frozen GF pies I have eaten. Moreover they are much more cost effective, can be eaten cold and are easy to make. 

I have shared with you Aunty Thel's biscuit pastry recipe, on this blog and here but did you know that if you remove the sugar it makes an awesome savoury crust. 

Each brand of GF flour is slightly different. If dough is too sticky just add more flour when rolling it out. If it is too dry add a little water.

• 160 grams Self Raising Flour, I use Gluten Free (1 Cup)
• 60 grams Butter
• 1 egg + a spare yolk or white (whichever you prefer parting with)... if making a double batch just use 3 eggs.
• Corn Flour, (1/4 cup)

MyCook method (works for TB1 type machine too)

Put dry ingredients into the MyCook jar, close lid

Press turbo for 2 seconds to sieve the dry ingredients.

Weigh in the butter- 60g = 3 tbs, use speed 5, 5-10 seconds until mix looks like breadcrumbs

Add egg, turn dial to closed lid position, press the knead button (Looks like a dough roller)

If making a double batch wizz on sp 5 for 20 seconds first. 

Dough is ready when it looks like a ball of playdough, if it has trouble coming together pop some water in half an egg shell and tip in.  

If it is too sticky just add a little more flour when rolling dough out for cooking. 

GSM method (TM, TC etc)

Put dry ingredients into the jug, close lid

Press pulse for 2 seconds to sieve the dry ingredients.

Weigh in the butter- 60g = 3 tbs, use speed 5, 5-10 seconds until mix looks like breadcrumbs

Add egg

Wizz on speed 6, 10 seconds then speed 1 for 1 - 2 mins. (If using a machine that has a knead button press it and knead till its done)

Dough is ready when it looks like a ball of playdough, if it has trouble coming together pop some water in half an egg shell and tip in.  

If it is too sticky just add a little more flour when rolling dough out for cooking.

 

Meat Sauce (MyCook)

Heat oil in MyCook jar for 1 minute 120c on Sauté 

Add onion (quartered) some pepper, paprika and any seasoning you like... I added onion flakes as my onion was a little small. 5 mins, sauté 

** if adding Tomatoes or Carrots you will want to add them here**

Towards the end of the 5 mins, add a tbs Veggie stock paste

Set timer for 10 mins sp 1 - 2 (If using a TB1 type machine, add bade cover here)

While blades are moving add mince in large chunks through the beaker hole in lid. Then add 1 tbs corn flour and another of tomato paste; 1 measuring beaker each full of water and wine, a very heaped tsp of whatever passes for Vegemite in your house, any veggies you want to add.

Keep an eye on the mince. When it is cooked turn it off and pop into a casserole dish/thermal dish 

Meat Sauce (GSM, TM, TC etc)

Chop onion sp 7 add oil to jug for 5 minutes, sp 1, ST, Varoma etc (higher than 100c) to Sauté 

** if adding Carrots you will want to add them here, "grated" with onions** 

Add some pepper, paprika and any seasoning you like... I added onion flakes as my onion was a little small. 5 mins, sauté 

** if adding Tomatoes you will want to add them here**

Towards the end of the 5 mins, add a tbs Veggie stock paste

Set timer for 10 mins sp 1 - 2 / spoon + reverse (If using sharp blade swap to blunt)

While blades are moving add mince in large chunks through the beaker hole in lid. Then add 1 tbs corn flour, and another of tomato paste, 1 measuring cup (100mL) each full of water and wine, a very heaped tsp of whatever passes for Vegemite in your house, any veggies you want to add.

Keep an eye on the mince. When it is cooked turn it off and pop into a casserole dish/thermal dish

I have not tried this yet but it may work to steam the meat in the rice basket with some salt and the wine and add to veggies in the last minute of cooking.

Pie Peas

Honey does not agree, but what is more awesomely

Queenslander than peas in your pie... Add some frozen peas and water to your jar (we like McCains), cook 

If peas are cooked but not mushy pulse your turbo button for 1 - 2 seconds. Repeat if needed... Making your own mushy peas helps to avoid the additive tartrazine in your children's food.

 Judiet