Week 5 of 52 Weeks of Food

(Quick note: The calendar tells me that I’m a couple of weeks behind on this project, in part due to my 2 week trip to yoga. I will catch up…)

We were walking down a suburban street when I tasted my first Australian meat pie. I don’t know if it was all the walking, or the fact that we hadn’t eaten since breakfast, but in that moment, it felt like the best thing I’d ever eaten.

Meat pies aren’t easily available anywhere in Delhi, and I had been promising the Aussie boy that I’d attempt one. And so I did. With absolutely no premeditation, I walked into the kitchen a couple of weeks ago and decided to make a meat pie.

Being that the expectations would be high with this particular dish, I didn’t tell Kris that I was making a meat pie, just that I had a surprise for him. What if it was a complete disaster?

I am delighted to report that my story has a happy ending. I made 2 pies (including a test pie) and they both surpassed my modest expectations.

How to meat pie below.


Lamb mince: 500 gms (for 2 small pies)

Onions: 1 large, chopped fine

Garlic: 4 cloves, chopped fineWhatsApp Image 2017-02-02 at 5.52.12 PM

Worcestershire Sauce: 3-4 dashes

Tabasco Sauce: 2 dashes

Vinegar (optional): 1 small splash

Salt: to taste

Pepper: to taste

Flour: 1 tsp

Stock/bouillon: 1cupWhatsApp Image 2017-02-02 at 5.52.12 PM (1)

Pastry dough: Store bought or homemade. (I homemade :))

Preheat oven to 200 degrees Centrigrade.


Saute the onions and garlic until golden brown and aromatic.

Add the lamb mince and stir well.

Add the flour, mix well.

Add the stock.WhatsApp Image 2017-02-02 at 5.52.11 PM

Allow the meat pie filling to cook at your leisure until the liquid reduces down completely.

Once done, let it cool just a little bit.

Measure and roll out 4 rounds of dough, tow to fill two 6-8 inch pie pans, and two to cover the the pie.

Line the pie tins with the dough.

Spoon the meat pie filling in.

Cover with the remaining dough and seal the edges of the pie.WhatsApp Image 2017-02-02 at 5.52.10 PM

Use a fork to poke little holes in top for the pie to breathe.

Give the top of the pie a butter wash.

Bake for 25 minutes or till the top is golden brown.

Serve with love (which I did 🙂 )

P.S. The recipe is fairly standard, and I did research quite a few but they were all pretty similar 🙂  

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