Beef and Bacon Pies
Photography by Nick Tresidder.
INGREDIENTS
12 slices free-range rindless middle bacon
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, peeled and grated
2 cloves garlic, crushed
1⁄4 cup tomato paste
1 cup fresh breadcrumbs
1⁄4 cup milk
1⁄4 cup oyster sauce
2 free-range eggs
finely grated zest and juice 1 lemon
1⁄2 cup flat-leaf parsley, chopped
750 grams beef or lamb mince
sea salt and freshly ground pepper
6 small bay leaves
6 tablespoons sweet chilli sauce
METHOD
Preheat the oven to 180°C. Lightly grease 6 Texas muffin tins. Line the sides of each hole with 2 slices of bacon, standing it up so it comes up to or above the rims. Some brands of tins are wider than others.
Heat the olive oil in a sauté pan and add the onion, carrot and garlic. Season. Cover and cook until the onion is very tender. Uncover, stir in the tomato paste and cook for 2 minutes. Scrape the mixture onto a plate and cool.
Put the breadcrumbs, milk, oyster sauce, eggs, lemon zest and juice and the flat-leaf parsley into a large bowl and stir to combine. Add the mince and cooled onion mixture, season well and combine thoroughly. Divide the mixture between the bacon-lined tins. Place a bay leaf in each pie and spoon over the chilli sauce.
Put the muffin tin on a lipped baking tray to catch any juices that will run out. Bake for 40 minutes or until the meat is firm and when a skewer is inserted, the juices run clear. Cover loosely and leave for 10 minutes to firm up before serving.
To serve: Remove the pies and place on serving plates. Serve with small baked potatoes, topped with sour cream and mint and cooked red cabbage. Makes 6
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.