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Meat Pies: Lightly oil,
or spray with a non stick vegetable cooking spray, six - 3 3/4 x 2 inch (9.5
x 5 cm) jumbo muffin cups.
Meat
Filling: Heat the oil in a large skillet, over medium high heat. Add
the onions, celery, and carrots, and sauté until the onions are
translucent and the carrots and celery are tender crisp. Add the garlic and
sauté about one minute. Add the ground beef and pork and sauté until the meat is
cooked through. Then stir in the
Worcestershire Sauce, tomato puree, thyme, and cayenne pepper. Season with salt and black
pepper to taste. Add the beef broth. Finally, add the potato, and cook until the
potato is tender (about 5 to 10 minutes). Transfer the Meat Filling to a bowl,
stir in the parsley (if using), cover, and refrigerate
until cold (up to three days).
Pie Crust: In your food processor, place the
flour, salt, and sugar and process until combined. Add the cold butter and
process (using the pulse button), until the mixture is crumbly (resembles coarse
meal). Add about 4 tablespoons (50 grams) of the water and process (pulse) just until
the dough is moistened and starts to clump together when pinched (it should not
be a solid ball of dough). Add more water if needed. Turn the dough out onto
your counter and gather into a ball, divide in half, and
wrap each portion in plastic wrap.
Place in the refrigerator to chill
for about 30 - 60 minutes, or until firm enough to roll out.
(The pastry can be refrigerated for two days or frozen for a month. If frozen,
defrost in the refrigerator overnight before using.)
After the
pastry has chilled sufficiently, remove one half and place on
a lightly floured surface. Roll the pastry until it is about 1/8 inch thick. Using a 5 1/2
inch (14 cm) round cutter, cut out 6 rounds of pastry. (To
prevent the pastry from sticking to the counter and to ensure uniform thickness,
keep lifting up and turning the pastry a quarter turn as you roll.) Place the
rounds of pastry into the
muffin cups. Cover and place the
muffin pan in the refrigerator to chill the pastry (about 30 minutes).
With the remaining pastry cut
out 6 - 4 inch (10 cm) rounds with a cookie cutter. Place the rounds of pastry
on a baking sheet, cover, and place in the refrigerator to chill (these are the tops
of the Meat Pies).
To Assemble the Meat Pies:
Fill the pastry lined muffin cups, almost to the top, with the cold meat
filling. Brush the edges of the pastry with egg wash (whisk one large egg yolk
(18 grams) with 1/2 tablespoon cream) and cover with the pastry tops, gently
pressing to seal the edges. With a sharp knife, cut a small slit in the center
of the pastry. Then brush the tops of the pastry
with the egg wash and sprinkle with sesame seeds or grated parmesan cheese, if desired.
Cover and place the muffin pan
in the refrigerator to chill the Meat Pies while you Preheat your oven to 400
degrees F (200 degrees C).
Bake for 15
minutes, then reduce the heat to 350 degrees F (180 degrees C). Bake for
an additional 10 - 20 minutes or until the pastry is golden brown and
cooked through. Let cool about 10
minutes before serving. The baked Meat Pies can be frozen and reheated.
Note: The uncooked Meat
Pies can be
frozen. Freeze uncovered and then put in an airtight container and return to
freezer. Can be frozen for a month. Bake the frozen Meat Pies as above. But you
will need to bake them a few minutes longer than stated above.
Makes 6 Individual
Meat
Pies.
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