The perfect meat pie has a base of shortcrust pastry for tenderness, a puff pastry lid for crispness, and a well-flavoured filling.
Something else. I used stew meat instead of minced beef. Depending on your pallate for onion, you may want to use a little less onion and toss in a bit of garlic. To cool completely, I put the meat mix in a bowl, and then placed the bowl in a dish of iced water to help cool it and put it in the fridge while I made the pastry. I used a large muffin pan intead of small pie pans so when pulling the meat pies out of the muffin pan, they fell apart. Make sure that your pie bottom is thick enough for the gravy and meat. Might be helpful to use aluminum foil to line the bottom to help lift the pies out of the pie tin. I'd bump up the temp to 210 for the first 10 min and then down to 190 for another 25 min. Let stand for 5 before serving. - 17 Mar 2009
This recipe is lacking a certain something, I will need to tinker with it and report back again later. My thoughts are that it needs the addition of lamb mince for an extra dimension of flavour among other things like garlic, nutmeg, coriander...will need to develop my own concoction for the flavour I am seeking...stay tuned! - 22 Sep 2009