I love it when you leave feedback for my recipes! Sometimes, you leave suggestions and shared your tweaked versions with me in the comment box. Sometimes, you ask me if I can vary the recipe into something else.
Friends, this post is inspired by you.
Ever since I have featured my olive oil shortcrust pastry, there has been a considerable interest on other ways of incorporating it into baked goods besides making a quiche.
Not too long ago, Carolyn asked me: “Hi can I use this pastry to make mini meat pies?”
Those seemingly innocent 11-word-question from Carolyn has inspired me to making these Aussie meat pies with olive oil shortcrust pastry. Plus, I am always up for some meat pies!
So Carolyn, at this moment, my answer to you is YES! A big YES!
I was very happy with how the meat pies turned out because people who can’t have dairy can still enjoy them with a no-butter shortcrust pastry.
Here’s a thing or two about the meat filling – I used Fountain Good Choice Soy Sauce in an effort to add some depth to the flavour in the absence of beef stock. The rest of the ingredients are pretty standard like Fountain Good Choice Tomato Sauce and Barbecue Sauce, Worcestershire sauce, an onion, corn-starch and water. That’s pretty much it. It’s so easy I bet my husband could make it (shhh don’t tell him)!
Come to think of it, aside from the minced beef and onion, the rest of the ingredients used to make these meat pies are likely already available in your pantry cabinets.
So friends, there’s no excuse for you to not make them ha! 😉
Note – the filling recipe was tweaked from www.taste.com.au.
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