Tag Archives: meat pies

Delicious

Posted on by under Food, Life, Lockdown life

Not so long ago, in a land now far, far away, a friend and I went walking one summer morning. And, we stopped at a bakery and had breakfast. I’m so glad now that I ate what was quite frankly, a glorious meat pie that morning, because now, we couldn’t do this activity at all. The bakery is closed for sitting down and eating, the road it is on is too narrow for social distancing with a friend, and if you did manage to get a meat pie, you’d have to eat it out of a paper bag, perched on someone’s fence down the road (okay, I might have done that). Yes, I know meat pies are not the breakfast of champions, but it was so delicious, and reminded me that sometimes you just have to seize the moment, because god knows (literally) what might be heading our way, so it is important to enjoy what is in front of you.

So Jane, I hear you say, share something with us that will help us while we are stuck inside. Okay, I’m not even going to pretend this is healthy, but it is seriously one of the most delicious slices I’ve ever baked (and eaten – I can’t stop when it’s around). It’s super simple too, so if you can get it into the oven and baked without eating all the filling, then you are in for a treat. It’s a really old recipe from New Zealand (where I grew up). Hopefully you can get the ingredients. It doesn’t contain loo paper or hand sanitiser so that’s a good start. Let me know if you try it!

TAN SQUARES

Base:
185g butter
310g flour
60g sugar

Rub the butter into the sifted flour which has been mixed with the sugar. Press into a sponge roll tin lined with baking paper, but save some of this mixture to sprinkle on top of the filling.

Filling:
125g butter
1 tin of condensed milk
2 tablespoons golden syrup

Warm these delicious ingredients together in a saucepan and don’t even think about the calories. Pour over the base in the sponge tin and sprinkle the remaining base over the top like breadcrumbs.

Bake for around 30 minutes at 180C

 

What A Show!

Posted on by under Food

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Well, the Show is over for another year and it didn’t disappoint. We had a ball, and quite a few gross things to eat.

OLYMPUS DIGITAL CAMERA In fact, I had an epic evening. I ate two meat pies. Not both at the same time, but over the course of the night. I’ve never let myself eat two meat pies before, and let me tell you, it was damn tasty.

OLYMPUS DIGITAL CAMERAMind you, it was hard not to have the thought of pies put into your subconscious. They even had a pie baking context at the show.

OLYMPUS DIGITAL CAMERAAlong with some gingerbread houses, which seemed a little worse for wear…

OLYMPUS DIGITAL CAMERAThere are loads of animals at the Show, and lots of people from the country areas. Here I am at the horse stables. I always wanted a horse when I was a kid, but my parents never got me one. How selfish! Now I’m old enough to have my own horse, I don’t want one. I’m scared of heights and scared of being thrown off the horse. I still love them though.

OLYMPUS DIGITAL CAMERATalking of being scared of heights – I went on this ride with my muse and nearly died of fright. Not too sure what I was thinking when I made that decision (we could all say that at times).

OLYMPUS DIGITAL CAMERASo, that’s it for another year, and in honour of the great time which was had by all, here is my meat pie recipe. It’s easy to make your own meat pies, but not quite as much fun as just munching one straight out of a bag.

MEAT PIES

Ingredients:

2 tablespoons oil

500g beef mince

2 onions finely chopped

1-2 cloves of garlic

3 tablespoons tomato sauce

1 tablespoon cornflour

2 tablespoons Worcestershire sauce

1 teaspoon of Vegemite (for non-Australians, this is a black, thick savoury spread we use so you can omit it)

1/2 cup of boiling water

Black pepper to taste

Beef stock cube

Shortcrust pastry

Puff pastry

Method: Heat the oil in a saucepan and add the garlic and onions. Stir until they have softened (usually about ten minutes). Add the beef mince, and break up any lumps with your spoon. I like to stir in the beef stock cube at this point. When the mince has browned, combine the tomato sauce, cornflour, Worcestershire sauce, Vegemite and boiling water, and add it to your mince. Season with salt and pepper to taste, then set aside to cool.

When the mixture has cooled, instead of lovingly making pastry, I pull out my pre-purchased packets (which I buy at the supermarket) from the deep freeze. I get my pie tins, and cut out the shape to line the bottom of each pie tin from the shortcrust pasty. I use non-stick pie tins. I fill the pastry-lined pot with the cold beef mince mixture, then make a lid out of the puff pastry and seal in the pie filling. When that’s all done, I put them in the oven at 180 C (350 F) and cook them for about 40 minutes. Of course, you can add other things to the mixture, like peas, bacon, and line the top with cheese before putting the pastry lid on. Yummmmmm. Enjoy!