Ingredients
1 portion of short crust
pastry
1 tbsp oil
1 small onion, finely
chopped
450g minced beef
1 clove of garlic, crushed
2 tbsp Worcestershire
sauce
½ tsp oregano
Salt and freshly ground
black pepper
Method
Heat the oil in a large frying pan, add the onions and fry on medium heat for a couple of
minutes or until golden.
Turn up the heat, then add the minced beef and the garlic and cook thoroughly.
Add the remainder of the ingredients and simmer until most of the liquid has evaporated.
Switch on the pie maker with the lid closed.
Note: pies can also be made from cold but need approximately 5 - 8 minutes extra cooking
time.
Divide the pastry into two parts (each part makes two pies) and roll out. Use the pastry cutter
to cut the base and the lid. If the second piece of dough is not required, it can be frozen for
use next time.
Line each well with a pastry base, then add the filling to just below the rim.
Caution: the surfaces are hot – never touch the cooking surfaces directly.
Place the pastry lid over the filled mould and close the cover of the appliance.
Cook for approximately 10 minutes or until well browned (15-18 minutes from cold).
Switch off the power and using a wooden spatula, carefully remove the pies from the pie
maker.
Meat Pie
Makes 4 Pies
