How to make a Savory Pastry Pie

We all have memories of balancing a steaming hot pie in a brown paper bag, trying to eat it as carefully as possible without burning ourselves or losing the filling on our lap.

New Zealanders regard the meat pie as a part of New Zealand cuisine, and it forms part of the national identity.

An Australian or New Zealand meat pie is a hand-sized meat pie containing largely diced or minced meat and gravy, sometimes with onion, mushrooms, or cheese and you will be surprised what flavored pies you can buy these days, still often consumed as a takeaway food snack.

Australians consume an average of 12 meat pies each per year.

The average consumption of meat pies in New Zealand is higher at 15 per person per year.

The meat pie is heavily associated with Rugby a popularly consumed food item whilst watching a game.

These days my pies come out of my kitchen rather than a shop because homemade pies are delicious when made with fresh, good quality ingredients.

If you are buying pastry, look for the kind that is made with real butter, much nicer tasting pastry.

These are recipes I cooked for my family in the 1960's when pastry was alway's made by hand.

Jamie shows you the perfect recipe for making shortcrust pastry at home. Dead simple with maximum results. You can even add some cheese for an extra kick of flavor.

The above video was published 26 January 2014 - right up to date.

4 ozs flour

3 ozs fat (butter, lard, dripping)

1/4 teaspoon salt

Sift flour and salt.

Chop in the fat, either on a board or in the basin.

Mix to a very stiff dough with cold water.

Roll on a floured board into a thin oblong strip.

Fold in three, pressing the edges together, and double over again.

Repeat the process twice.

Cool for a while in the fridge, before rolling and using.

If a richer puff pastry is desired use equal quantities of fat and flour.

Once you get the hang of it, it is easy, but pie crust can still intimidate a lot of people, just give it a try you may be amazed at how easy it is.

Ingredients

2 cups all-purpose flour

1 teaspoon salt

1 cup shortening

1/2 cup water

Directions

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs.

Stir in water until mixture forms a ball. Divide dough in half, and shape into balls.

Wrap in plastic, and refrigerate for 4 hours or overnight.

Roll out dough on a floured board. Don't over work it. Use as directed in pie recipe.

Use the recipe for rough puff pastry above.

Roll out the pastry and line a 8 inch (20cm) pie dish.

Preparing Bacon and Egg Pie Filling

1 onion chopped

1 cup bacon cut into pieces

1/2 cup mixed vegetables (optional)

2 tablespoons of spicy chutney

6 eggs

Grated cheese (I use quite a bit, but you add what you want).

Sprinkle onion bacon and mixed vegetables evenly over the pastry.

Dot the chutney on top.

Break the eggs evenly over, piercing the yolks so they run slightly.

Sprinkle grated cheese over the top.

Bake at 400F, (200c) for 40 mins or until well risen and golden.

5 mins before I take it out of the oven I add a little more grated cheese and grill.

But watch it as you can see I nearly burnt the crust.

It is a nice crispy crust to eat made with the rough puff pastry, but yummy.

4 ozs rough puff pastry

1 pound veal fillets

2 hard boiled eggs

2 slices bacon

1/4 teaspoon salt

Shake of pepper

1/2 cup water

Forcemeat Balls:

1/2 cup bread crumbs

1/2 oz butter

1 teaspoon parsley chopped

pinch of thyme

1 small onion grated

Mix and roll into balls

METHOD:

Cook cut-up veal and cook for 30 minutes in the water, place with bacon and seasoning in a pie dish.

Cover with forcemeat balls and sliced eggs.

Roll out pastry, and cover, decorate the top with strips of left-over pastry.

Bake in a hot oven 400F (200c) 30-35 minutes.

Delicious eaten with mashed potatoes and peas - "As we used to say Pea, Pie, Spud for tea.