Cow Pies


This is The Australian Traditional Meat pie! usually eaten for lunch for just watching the aussie rules footy. You can make 1 big meat pie or more little ones from this recipe!

Recipe From

Provided by elke7612

Time 1h

Yield 4-6 serving(s)

Categories Lunch/Snacks


  • Pre-heat oven at 220 degrees Celsius.
  • Brown meat and onion.
  • Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg.
  • Boil and cover for 15 minutes.
  • Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix.
  • Let cool.
  • Grease a pie dish and line with puff pastry.
  • Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on; press edges down with a fork.
  • Trim edges and glaze top with milk or beaten egg.
  • Bake in a very hot oven, 220 degrees Celsius for 15 minutes.
  • Reduce heat to 180 degrees Celsius and bake for 25 more minutes, or until golden brown.
  • Serve with veggies, fries, or salad.

Australian Meat Pie image

Number Of Ingredients: 11


  • 500 g minced beef
  • 1 onion, chopped
  • 1 cup water, divided
  • 2 beef bouillon cubes
  • 1/4 cup ketchup
  • 2 teaspoons Worcestershire sauce
  • pepper
  • 1/2 teaspoon oregano
  • 1 pinch nutmeg
  • 3 tablespoons plain flour
  • 2 puff pastry sheets


An easy to make beef and vegetable pie recipe to fill your tummy on a cold winter day.

Recipe From

Provided by Andrew Ayers

Time 1h30m

Yield 4

Categories Main Dish Recipes,Savory Pie Recipes,Beef Pie Recipes


  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a medium saucepan over medium heat; saute the stew meat for 10 minutes, or until well browned on all sides. Reduce heat to low and add the red wine. Cover and simmer for 15 minutes, allowing the alcohol to cook off.
  • Remove cover and add the gravy and vegetables. Stir well and simmer for 10 more minutes. Pour mixture into one pastry shell. Cover with second pastry shell, sealing edges and cutting steam vents in top. Brush edges with egg white. Place pie on a baking sheet.
  • Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.

Easy Beef Pie image

Number Of Ingredients: 7


  • 1 tablespoon vegetable oil
  • ½ pound cubed beef chuck roast
  • 1 cup red wine
  • 1 (10.5 ounce) can beef gravy
  • 1 (15 ounce) can mixed vegetables
  • 2 (9 inch) pie crusts
  • 1 egg white


Recipe From

Provided by Ree Drummond : Food Network

Time 3h50m

Yield 20 meat pies

Categories main-dish


  • For the crust: Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
  • For the filling: Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside.
  • Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and 3/4 teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and 1/4 cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper.
  • Preheat the oven to 400 degrees F.
  • To form: Roll out each dinner roll on a lightly floured surface into a 4-inch circle about 1/4 inch thick. Put 1 1/2 tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on a parchment-lined baking sheet and brush the tops with the egg wash.
  • Bake until golden brown, 10 to 12 minutes.

Meat Pies image

Number Of Ingredients: 15


  • 20 frozen unbaked dinner rolls, such as Rhodes
  • All-purpose flour, for rolling
  • 2 eggs mixed with 2 tablespoons water, for an egg wash
  • 1 tablespoon vegetable oil
  • 2 poblano peppers, seeded and chopped
  • 1 onion, chopped
  • 1/2 teaspoon red pepper flakes
  • 4 cloves garlic, chopped
  • 1 1/2 pounds ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons tomato paste
  • 1 cup grated pepper Jack cheese
  • 1/2 cup chopped fresh parsley


Puff pastry makes a pretty topping for this homey skillet potpie. -Josh Rink, Milwaukee, Wisconsin

Recipe From

Provided by Taste of Home

Time 2h

Yield 6 servings.

Categories Dinner


  • In a large resealable container, combine 3 tablespoons flour, salt and pepper. Add beef in batches; shake to coat. Invert a 10-in. cast-iron or other ovenproof skillet onto parchment; trace circle around pan 1/4 in. larger than rim. Cut out circle and set aside. In same skillet, saute beef in oil until browned. Add onion and garlic; cook and stir until onion is tender. Add wine, stirring to loosen browned bits., Combine 1-1/2 cups broth, tomato paste, Italian seasoning and basil; stir into skillet. Add bay leaf. Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 45 minutes. Add potatoes and carrots; cook until vegetables are tender, 20-25 minutes longer., Meanwhile, roll out puff pastry to fit skillet using parchment circle as a guide; cut venting slits in pastry. Keep chilled until ready to use. , Combine the remaining flour and broth until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Discard bay leaf. Stir in peas and parsley. , Brush beaten egg around edge of skillet to help pastry adhere; carefully place pastry over filling. Using a fork, press pastry firmly onto rim of pan; brush with egg. Bake pie at 425° until pastry is dark golden brown, 30-35 minutes. Let stand for 10 minutes before serving.

Beef Stew Skillet Pie image

Number Of Ingredients: 19


  • 6 tablespoons all-purpose flour, divided
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 pound boneless beef round steak, cut into 1-inch pieces
  • 2 tablespoons canola oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup dry red wine
  • 2 cups beef broth, divided
  • 1 tablespoon tomato paste
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • 1 bay leaf
  • 2 medium potatoes, cubed
  • 3 large carrots, peeled and sliced
  • 1 sheet frozen puff pastry, thawed
  • 1/2 cup frozen peas
  • 2 tablespoons minced fresh parsley
  • 1 large egg, beaten


Store-bought puff pastry makes these pies extra easy. Serve them with a green salad.

Recipe From

Provided by Martha Stewart

Time 1h

Yield Makes 8

Categories Food & Cooking,Appetizers,Finger Food Recipes


  • Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add onion, season with salt and pepper, and cook until translucent, 5 minutes. Add garlic and cook until fragrant, 30 seconds.
  • Add beef and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Stir in paprika, potato, and raisins; season to taste with salt and pepper and remove from heat.
  • On a lightly floured work surface, gently roll out puff pastry sheets to smooth creases. Cut each sheet into 4 squares. Place 1/3 cup beef mixture in center of each pastry square. Brush edges lightly with water, fold over filling to form triangles, press to seal, and sprinkle with paprika.
  • Transfer to two parchment-lined rimmed baking sheets and bake until pastry is golden and puffed, 20 to 25 minutes. Let cool 10 minutes before serving.

Beef and Potato Hand Pies image

Number Of Ingredients: 10


  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, diced medium
  • Coarse salt and ground pepper
  • 2 garlic cloves, minced
  • 1/2 pound ground beef
  • 1 tablespoon smoked paprika, plus more for sprinkling
  • 1 medium Yukon Gold potato, diced medium
  • 1/2 cup golden raisins
  • All-purpose flour, for dusting
  • 2 sheets frozen puff pastry, thawed


Recipe From

Provided by Ree Drummond : Food Network

Time 2h20m

Yield 6 servings

Categories main-dish


  • Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.
  • Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.
  • After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.
  • Preheat the oven to 425 degrees F.
  • On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps.
  • Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each.
  • Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.

Beef Pot Pies image

Number Of Ingredients: 19


  • 4 tablespoons (1/2 stick) butter
  • 2 tablespoons olive oil
  • 2 pounds beef stew meat (sirloin cut into cubes)
  • 1 1/2 cups diced carrots (1/2-inch dice)
  • 1 1/2 cups diced celery (1/2-inch dice)
  • 2 shallots, minced
  • 1 teaspoon Dijon mustard
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour, plus more for flouring
  • 1 pound cremini or white button mushrooms
  • 1/2 cup red wine
  • 1/2 can beef broth
  • Kosher salt and freshly ground black pepper
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • Three 17.3-ounce packages frozen puff pastry, such as Pepperidge Farm, thawed
  • 4 slices crisp-cooked bacon, chopped
  • 1 tablespoon chopped fresh parsley
  • 1 large egg

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