A meat pie is a handheld savory pie containing diced or minced meat with onions and sometimes mushrooms and cheese. It is often eaten as a takeaway food snack. It is an iconic dish in Australia and New Zealand. When I visited family in Australia years back I was already Vegan so I have not actually tried one. But I did see and smell them. So when I returned home I knew I had to give it a try. And glad I did. They are absolutely delicious. And this recipe has been Australian approved.
(Makes roughly 12 mini pies. Depends on the size of your muffin pan)
Ingredients
1 small onion diced
1 16oz package of Beyond Meat Beyond Beef
2 Edward and Sons beef-less cubes
1/3 rounded cup ketchup
1-2 tbsps vegan Worcestershire sauce
Pinch of salt and pepper
2 tbsps cornstarch plus 2 tbsps cold water
1/4 cup water
2 sheets of Puff Pastry
1 tbsp Just Vegan Egg
Vegetable Oil
Directions
Preheat oven to 400
Heat a large frying pan on medium/high heat
Add in a little oil
Add in your onions and saute for 5 minutes
Add in your Beyond Meat Beyond Beef
Cook for an additional 5-7 minutes until the meat starts to brown
Add in your ketchup, beef-less cubes and Worcestershire sauce
Mix well
Stir in your 1/4 cup water
Cook for 5 minutes until water is mostly absorbed
Season with salt and pepper
Mix your 2 tbsp of cornstarch with your 2 tbsp of cold water
Add to your meat mix and cook until thickened
Turn off heat and let cool
Roll out your pastry dough
Cut circles big enough to create bowls to fit in your muffin pan
Press into your prepared muffin pan
Fill with a generous amount of your meat mix
Cut circles large enough to cover your meat bowl
Top each muffin with new circles
Pinch edges to seal
Brush tops with your vegan egg
Place into heated oven and bake for 20-25 minutes
Remove from oven and let cool in pan for 10 minutes before removing
Serve and enjoy
