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Great recipe for Meat Pie Made With Frozen Pastry To Serve to Guests. This recipe was handed down to me by my mother. This has been our family's standard recipe for meat pie for ages.

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Ingredients requirements - Meat Pie Made With Frozen Pastry To Serve to Guests:

1. Need 1 bag containing 4 sheets Frozen puff pastry
2. Require 300 grams Ground beef
3. Provide 1 clove of A. Garlic
4. Get 1/2 for A. Onion
5. Make ready 1 can A. Canned mushrooms
6. Require 2 - A. Bell peppers
7. Give 1 for A. Vegetable oil
8. Need 1 dash - of each A. Salt and pepper
9. Give 50 grams for B. Processed cheese
10. Provide 200 ml of B. Panko
11. Prepare 66 ml for B. Tomato ketchup
12. Provide 1 dash of B. Japanese style Worcestershire sauce
13. Provide 1 dash B. Allspice (optional)
14. Require 2/3 tsp of B. Salt
15. Need 1 dash - B. Pepper
16. Need 1 for Cake flour (for dusting)
17. Take 1 for Beaten egg (for the egg wash)

It comprised of a tough pastry crust filled with meat and sauce. The crust of these medieval pies was often inedible and more of a vessel and serving dish. Of course today we make our meat pies with a delicious golden crust that is as enjoyable as the contents. Serve as a condiment to meat pies, burgers, eggs or chips.

Meat Pie Made With Frozen Pastry To Serve to Guests making:

1. Finely chop the garlic and onion. Slice the mushrooms thinly. Cut the bell peppers and cheese into 7mm dice.
2. Sauté the A ingredients: Heat up a frying pan, add oil, and add the garlic. Sauté until fragrant, then add the vegetables and sauté until the onions are translucent.
3. Season with salt and pepper, and leave to cool.
4. Put the ground beef, the sautéed vegetables from Step 3 and the B ingredients in a bowl, and mix and knead together well.
5. Put 2 sheets of the frozen puff pastry on a floured work surface, and roll them out together to about 2-3 mm thickness to make one big sheet. Roll out the other two sheets likewise. Line the pie pan with one of the sheets.
6. Press the pastry sheet well into a pie pan. Cut off any excess pastry with a knife.
7. Fill the pie with the Step 4 meat mixture and press down on the surface to level it out. Brush the edge of the pastry with beaten egg, and cover with the other sheet of pastry. Cut off any excess pastry.
8. Press down on the pie well. Pinch the edge of the pie all around with your thumb and forefinger to make it decorative.
9. Cut leaf-shaped decorations out of hte leftover pastry. Brush the surface of the pie with beaten egg, stick on the decoratiions, and brush them with egg also.
10. Put the pie in an oven preheated to 200 °C, and bake for about 25 minutes. The baking time will vary depending on your oven, so please juse use the time as a basic guideline.
11. Done!!!! If it looks like the top is cooking too fast and may burn, cover it with aluminium foil.
12. This is what a lattice pattern version of the pie looks like. Please decorate the pie in any way you prefer.
13. I also recommend making mini pies, since they are easy to eat and cute.

Using a fine sieve, very lightly flour your work surface and a rolling pin. Be inventive with leftover roast chicken, roast vegetables and gravy. Begin this meat pie recipe three days ahead, starting the pastry first. The puff pastry makes double what you need, but freeze half and keep it for a future pie. For convenience, use store bought for both if you wish.

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