Removing Meat Pies: Baking Pan Liberation

Australian meat pies are a national treasure, and making them at home can be very satisfying. The process is quite simple, but it can be a bit fiddly and time-consuming. Here's a step-by-step guide to removing Australian meat pies from baking pans:

1. Prepare the meat pie filling in advance and let it cool completely. This is crucial, as it will prevent the pastry from becoming soggy.

2. Choose your baking pans. You can use standard pie tins, muffin tins, or ramekins.

3. Cut out rounds from the shortcrust pastry to fit the size of your chosen baking pans.

4. Place the shortcrust pastry rounds into each pan, gently pushing them in without stretching or pulling the pastry, as this can cause shrinkage.

5. Fill each pan with a small handful of ceramic baking beans, uncooked rice, or dried beans. This step weighs down the pastry to prevent it from puffing and shrinking during baking.

6. Bake the pastries at a recommended temperature of 200°C (390°F) for about 10 minutes or until they are lightly golden.

7. Remove the baking weights and return the pastries to the oven for another 10 minutes or until they are golden all over.

8. Let the pastries cool down. This step is essential to prevent burning yourself when handling the pies.

9. Fill each pastry with the meat pie filling, being careful not to overfill.

10. Cut out rounds from the puff pastry to fit as lids on the pies.

11. Brush the rims of the pastry cases with egg wash to help seal the pies.

12. Place the puff pastry lids on top and use a fork to seal the edges together.

13. Use a knife or scissors to cut a vent in each pie, which allows steam to escape during baking.

14. Bake the pies at 180°C (350°F) for 20-30 minutes or until the pastry is golden brown all over.

15. Let the pies cool slightly before removing them from the baking pans. This prevents the pies from falling apart when handled.

16. Enjoy your delicious Australian meat pies!

Use a knife and fork, or hands?

Australian meat pies are meant to be eaten with your hands!

However, if you're making a larger pie, you may need to use a knife and fork. For example, if you're making a family-sized pie, you might want to cut it into slices and eat it with a knife and fork. But if you're making individual pies, they're definitely meant to be eaten with your hands.

In Australia, meat pies are often sold as street food or at sporting events, and they're always eaten by hand. So if you want the authentic Australian experience, forget the cutlery and dig in with your fingers!

Make one big pie or several small ones

Making one large pie or several small pies is a matter of personal preference. However, there are a few things to keep in mind when deciding between the two options.

Firstly, consider the purpose of the pies. If you are making them for a party or gathering, individual pies might be more convenient as they are easier to serve and eat. On the other hand, if you are making them for a family dinner or a more intimate gathering, a single large pie can be a beautiful centrepiece for the table.

Secondly, think about the amount of time and effort you are willing to put into this endeavour. Creating individual pies can be more fiddly and time-consuming, especially if you are making the pastry from scratch. You will need to cut out each pie base and lid, carefully fill and seal them, and then bake them. With a single large pie, you only have to do this once.

Thirdly, keep in mind the practicality of baking and storing your pies. Individual pies can be baked in a muffin tin or small pie tins, which are easier to handle and require less space in the oven. However, a single large pie can be quite impressive, especially if you take the time to decorate the pastry or create a unique design on top.

Finally, consider the eating experience. Individual pies are perfect for eating with your hands, which is the traditional way to enjoy an Australian meat pie. They are also great for portion control, especially if you are serving them alongside other dishes. A single large pie, on the other hand, can be quite a spectacle when brought to the table and allows everyone to help themselves to as much or as little as they like.

In conclusion, whether you decide to make one large pie or several small ones, the most important thing is to enjoy the process and savour the delicious taste of your homemade Australian meat pies!

Bake in the oven or air fryer

Bake in the Oven

Australian meat pies are typically baked in the oven. Here is a general step-by-step guide on how to do so:

• Preheat the oven: Preheat your oven to around 180-220°C (350-425°F).
• Prepare the baking pans: Grease your pie dish, ramekins, or muffin tins with butter or cooking spray. If using a pie dish, line it with puff pastry.
• Blind-bake the pastry (optional): This step helps prevent a soggy pie base. Cut out shortcrust pastry to fit your pie tins or ramekins. Line each tin with baking paper and fill with pie weights, dried beans, or uncooked rice. Bake for about 10 minutes, then remove the weights and paper and bake for another 5-10 minutes until the pastry is lightly golden.
• Fill the pies: Fill each pastry with the meat pie filling, taking care not to overfill.
• Add the pastry lids: Cut out rounds from puff pastry to fit as lids on the pies. Brush the rims of the pastry cases with egg wash and place the lids on top. Seal the edges together using a fork.
• Egg wash and venting: Brush the tops of the pies with egg wash. Use a knife or scissors to cut a small vent in the centre of each pie to allow steam to escape.
• Bake the pies: Place the pies in the oven and bake for 20-30 minutes, or until the pastry is golden brown.

Bake in the Air Fryer

You can also cook your meat pies in an air fryer, which is a great option if you want to avoid heating up your kitchen with a full-size oven. Here's how to do it:

• Preheat the air fryer: Preheat your air fryer to 180°C (360°F) for 5 minutes.
• Prepare the air fryer pans: Grease your air fryer muffin pans or tins with butter or cooking spray.
• Fill and assemble: Fill each tin with the meat pie filling, taking care not to overfill. Cut out rounds from puff pastry to fit as lids on the pies. Brush the rims of the pastry cases with egg wash and place the lids on top. Seal the edges together using a fork.
• Egg wash and venting: Brush the tops of the pies with egg wash and cut a small vent in each pie.
• Air-fry the pies: Place the pies in the air fryer and air-fry for around 25 minutes, or until the tops are golden brown and flaky.

Freeze or refrigerate

If you're making a large batch of Australian meat pies, it's a good idea to freeze or refrigerate them. This way, you can enjoy them whenever you want without having to go through the whole process of making them from scratch. Here are some tips on how to freeze or refrigerate your Australian meat pies:

Refrigeration

If you plan on eating your meat pies within a few days, refrigeration is a good option. Allow the pies to cool completely before wrapping them up. They will stay fresh in the fridge for 3-5 days.

Freezing

If you want to keep your meat pies for longer, freezing is a great option. Again, let the pies cool completely before wrapping them in plastic. You can then reheat them directly from the freezer in a hot oven without thawing them first. This way, you can enjoy your meat pies whenever you want, and they will taste just as good as freshly baked ones!

Serve with tomato sauce/ketchup, or other sauces

Australian meat pies are a popular dish in Australia, often served at sporting events and enjoyed as a handheld snack. The pies are typically served with a generous helping of tomato sauce/ketchup on the side, but there are several other sauces that can be used to enhance the flavour of these savoury treats.

The traditional condiment of choice for Australian meat pies is tomato sauce, also known as ketchup. This combination is so classic and iconic that it is sold as a street food and can be found at most Australian cafes, bakeries, and supermarkets. The tangy sweetness of the ketchup perfectly complements the rich, savoury flavours of the meat pie, making it a popular choice for those looking for a quick bite.

However, if you want to mix things up, there are several other sauces that can be paired with Australian meat pies to elevate the dining experience. For a smoky, savoury twist, barbecue sauce is an excellent option. Its thick, sticky texture and robust flavour profile make it a perfect match for the hearty meat pie. Alternatively, for those who enjoy a bit of spice, a dash of Worcestershire sauce will add a tangy kick to the dish. Its unique blend of spices and sharp flavour can take your meat pie to the next level.

For those with a more adventurous palate, Japanese takoyaki sauce offers an intriguing option. This savoury, slightly sweet and tangy sauce is commonly used in Japanese cuisine and can add an unexpected twist to the traditional meat pie. Another option is to go for a classic condiment like mustard, which will add a sharp, tangy flavour to the pie.

So, while tomato sauce/ketchup is the traditional and most popular choice, feel free to experiment with different sauces to find your perfect pairing for Australian meat pies. Whether you stick with the classic or branch out, these savoury pies are sure to satisfy your cravings and leave you wanting more.

Frequently asked questions