We love this recipe from Weight Watchers. Nothing beats a meat pie with flakey pastry! This one is made using lean beef mince and canola puff pastry. Low in fat and calories, it can also be modified for those of us who are gluten free.
1 x 3 second spray(s) oil spray
1 medium onion, finely chopped
400 g lean beef mince
1 individual beef stock cube, dissolved in 1 cup hot water
2 tbs oyster sauce
2 tbs cornflour, dissolved in 2 tbs warm water
320 g Pampas , Pastry, Puff, Reduced-Fat, (2 sheets), slightly thawed (or use Gluten Free puff pastry from the freezer section of the supermarket, if required)
- Preheat oven to 210°C. Spray 4 x 15cm diameter pie tins with oil and set aside.
- Heat a large non-stick frying pan over medium-high heat and spray with oil. Add onion and cook, stirring for 10 minutes, or until soft and golden. Increase heat to high and add mince. Season to taste with salt and pepper. Cook, stirring for 5 minutes breaking up any lumps with the back of a wooden spoon.
- Add stock and oyster sauce, reduce heat to medium and simmer for 10 minutes, or until liquid has reduced. Add cornflour mixture and cook, stirring for a further 2 minutes to thicken. Remove from heat and allow to cool.
- Meanwhile, cut pastry sheet into quarters to make 4 squares. Line pie tins with 4 of the pastry squares and fill with an equal amount of mince mixture. Place remaining pastry squares on top, gathering and pressing the pastry bottom and pastry top together so that mixture doesn’t escape during cooking. Place pies on an oven tray and bake in pre-heated oven for 30 minutes. Rotate oven tray during baking, to evenly brown the pastry.
- Allow to cool for 5 minutes before removing from tins and serving.
- We used oyster sauce to both darken meat and add extra flavour. We also cut the pastry sheet into quarters to save the trouble of cutting out pastry discs. Doing this saves on time and results in a more rustic looking pie. Any leftover pies can be wrapped individually and stored in the fridge for 2-3 days. These are also suitable to freeze for up to 3 months. Simply defrost overnight in fridge and reheat in a moderate oven for approximately 30 minutes. Try serving with creamy mashed potato and peas.