Aussie Meatpies

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Today my mom and I made three varieties of meat pies – in all we made 26. Some were eaten freshly baked for dinner, and the rest were wrapped and packed away in the freezer for future meals. 

Our three varieties were:
1) Ground beef with a roasted beef gravy, traditionally eaten with ketchup
2) Ground beef with taco seasoning (eaten with some sour cream, cheese, etc on top)
3) Equal mix of ground chicken and turkey, with chicken gravy and veggies (pot pie)

Ours feature a Grands biscuit bottom and a Bisquick top. 

 

Ingredients for 12 pies: (recipe from my mother’s cookbook)
– Aluminum pans that are the size of mini pot pies like the cheapie 80c pies
– Grands biscuits, 2 or 3 tubes
– Approx 3 lbs ground meat: cooked, drained
– Gravies or seasonings
– 1 bag of frozen mixed veggies per 2lbs ground meat if you want a pot pie
For the top crust:
– 4 cups Bisquick mix
– 1 1/2 cups milk
– 2 eggs
– 4 tablespoons margarine or butter, softened

We don’t really measure for making the meat mixtures: we just mix and add until we like what we’re tasting and it’s moist enough 😛

 

Directions:
1) Cook your ground meat and drain it. Add your gravy; you want this mixture to be moist since it will be baked again and you don’t want it to dry out. For the pot pie mixture we had, it was 2lbs of meat with one bag of frozen mixed veggies and chicken gravy. Keep this mixture warm.
2) Preheat your oven to 375*F.
3) Spray nonstick cooking spray on the sides and bottom of your aluminum pans.
4) To make the bottom crust of your pies, cut a few of your Grands biscuits in half. Put one half with a whole, and between two sheets of parchment paper use a rolling pin to flatten them together. Place at the bottom of your pans and mold it up the sides.
5) Spoon approximately 2 ladles of the meat mixture into each pan.
6) To make the top crust, combine the Bisquick, eggs, milk, and butter in a bowl. It will be soft. Spread a layer of the dough on top of each pie, making sure that it reaches the edges.
7) Bake for 35 minutes until the crust is golden brown and the top crust appears fully cooked on its underside.

For our 26 pies we doubled the Bisquick dough, had approx 8lbs of meat total (2 of chicken/turkey, ~2 for the beef taco, and ~4 for the beef gravy), and 6 cans of Grands biscuits.

I know some of my measurements may seem vague, but other than the Bisquick we really didn’t measure much else. My mom isn’t much into measuring when cooking haha. If you have questions, please feel free to comment below.

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6 thoughts on “Aussie Meatpies

    • I was born there and my parents had spent a few years there before I came along. We’ve been in America for 19 years but my dad still loves his meat pies! 🙂 It’s such a long process so we don’t make them that often. About once a year is what we’re willing to do haha.

      • Haha! Well good for you and your mum! Food in the US isn’t as good as it was in Aus. I remember getting sick when I came back to this land of preservatives and fillers, I cook because I refuse to eat out xD

  1. The pies look great! Don’t blame you for making additional for the freezer, especially since it is a bit of a process. I bet you can use the same concept of making individual pies for the freezer using a Shepherd’s or Cottage Pie recipe and topping the meat mixture with mashed potatoes!

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