Nothing beats an excellent homemade meat pie. This pie can be eaten on its own for lunch or with mashed potatoes and veggies for a larger meal. Meat pies are my thing, and I try to make them healthy as much as I can.
These ones are made with a cheesy shortcrust pastry that takes them to the next level. These meat pies are low FODMAP, so this is the perfect meat pie to serve if you’re on a diet. However, it’s addictive, so beware!
Let me know what you thought of this easy and healthy classic Aussie comfort food.
Low FODMAP Aussie Meat Pies Recipe
Meat Filling Ingredients
- 1 stalk leek - green only and finely chopped
- 500 grams ground beef (minced beef)
- 2 tablespoons olive oil - onion-infused
- 1 cup beef stock (beef broth or beef bouillon) - low FODMAP
- ¼ cup ketchup (tomato sauce Australia and UK) - low FODMAP
- 2 teaspoons Worcestershire sauce
- 1 dash red wine - optional
- 1 pinch salt
- 1 pinch ground black pepper
- 2 tablespoons cornflour
Cheesy Shortcrust Pastry Ingredients
- 600 grams all purpose flour (plain flour Australia and UK)
- Pinch salt
- 75 grams cheddar cheese - grated
- 225 grams butter
- 125 grams water - cold
- 1 medium egg - lightly whisked
- In a deep pan, sautee the leek tops in the oil until soft, add the meat and cook until browned. Add ¾ of the stock, the tomato sauce, Worcestershire sauce, red wine and salt and pepper, stirring until combined with the meat and leek tops. Bring to the boil, reduce the heat, and let it simmer for 15 minutes.
- Mix the flour into the remaining ¼ cup of stock and add it to the meat mixture. Continue simmering the meat sauce for around 5 minutes or until the sauce is nice and thick and no longer tastes “floury”. Take off the heat and allow the pie filling to cool.
- While the filling is cooling, prepare the pastry. Add the flour and salt to a mixing bowl. Rub the butter and cheese into the flour until it is evenly combined. Add in water and mix until you form a dough just formed (don’t overwork the dough). Wrap the pastry in cling film, to chill for 30 minutes in the fridge.
- Portion the dough into two parts (one for the base and one for the top). Roll the second piece of dough until it is about 4-millimetre thick and big enough for your pie dishes. There should be about a 2-centimetre overhang when you put the pastry into your pie dishes. Chill the pastry for 20 minutes more in the fridge (this will help the pastry base cook evenly if you avoid blind baking). Preheat the oven to 180 degrees Celsius.
- When the pastry has chilled, fill with the cold meat mixture. Roll out the dough for the pastry top and place it over the pie base, pressing down the edges to seal the pie (I use a fork to close, but you can use your fingers). Brush the top of the pie with some egg wash and cook for 25 to 30 minutes.