[Recipe 3] GRAND FINAL DAY MINI MEAT PIES
Our Grand Final* is on this Saturday and I’ve gotta confess that I’m not a football fan. I went to one match when I was 13 and decided that was enough for me. I don’t actually dislike footy as such, it’s just that most sporting activities don’t really float my boat.
I do like the charged, slightly mental, atmosphere on Grand Final day though. We usually have friends dropping in to watch the whole
The pies are super easy to make as they use store-bought pastry. They’re also relatively healthy as they’re made with a reserved portion of Full-of-vegies bolognaise (originally posted back in February), which is plugged full of vegies and lentils.
Have a beaut weekend. Hope your team wins.
*Overseas readers: The Grand Final is the final championship game for Australian Rules Football, mildly akin to the SuperBowl or World Cup, but with a speck of the budget. If you’re not familiar with it, Aussie Rules football is probably the weirdest game you’ll ever have seen. Grown men in tiny shrunken shorts kick, punch and throw a misshapen ball around. If a goal is scored, a man in a silly outfit gesticulates from under the goal posts.
[Recipe 3] Grand Final Day mini meat pies
4 tablespoons plain (all-purpose) flour
♦ 1 kilo (2 lb) reserved full-of-vegies bolognaise
1 tablespoon worcestershire sauce
5 sheets frozen shortcrust pastry, thawed
3 sheets frozen puff pastry, thawed
2 eggs, lightly beaten
Preheat oven to 220°C (425ºF).
Grease 2 x 12-hole standard-sized muffin pans (you’ll need to grease 20 holes).
Blend flour with 3 tablespoons hot water to form a smooth paste.
♦ Spoon reserved full-of-vegies bolognaise into a medium-sized saucepan.
Add flour paste and bring to boil. Simmer, uncovered, stirring constantly, for about 5 minutes, or until thickened. Stir in worcestershire sauce.
Transfer to a bowl and refrigerate until cold.
Using a 10cm (4-inch) round cutter, cut out 20 circles from the shortcrust pastry. Press into prepared pan holes, covering them with a tea towel as you go, to prevent them drying out.
Brush inside pastry cases (this prevents them going soggy), and the edges, with egg.
Divide cooled bolognaise mixture among pastry cases.
Using a 7cm (2¾-inch) round cutter, cut out 20 circles from the puff pastry. Place on top of pies. Press edges together to seal. Cut out little football shapes from the puff pastry scraps and place one on top of each pie. You can score little lines for the laces on top too, if you have the patience. Brush tops of pies with egg, and prick with a fork.
Bake for 15–20 minutes, or until pastry is golden brown.
Serve with tomato sauce, chunky tomato relish or Easy spiced tomato chutney.
If you don’t have a 10cm (4-inch) round cutter, trace around a lid with a sharp knife (a lid from a 450g tin of Milo is the perfect size).
The Grand Final Day mini meat pies can be cooked the day before and stored in the fridge.
If using fresh full-of-vegies bolognaise (not frozen) you can freeze the cooked mini meat pies, between sheets of baking paper, for up to one month. Thaw overnight in the fridge. To reheat pre-cooked pies, place the pies on a baking tray and bake at 180°C (350ºF) for 15 minutes, or until heated through.