Cheese and Bacon Pie Recipe
 
 
I rarely ever use the same ingredients twice for anything as I'm always trying new things, so just use these ingredients as a starting point, then add or take away to suit your own tastes. I started with a pie recipe from Tom O'Toole of the Beechworth Bakery.
Author:
Recipe type: Main
Cuisine: Australian
Ingredients
Pie Pastry Base
  • 3 and ¾ cups of plain flour
  • ⅔ cup of margarine
  • 1 cup of milk
  • 2 teaspoons of salt
  • 2 sheets of frozen puff pastry for the pie lid
Meat Pie Filling
  • 500 grams or 1.125 pounds of ground beef
  • 1 small piece of good quality steak
  • 1 cup of diced bacon
  • 2 cups of grated cheese
  • 2 cups of water
  • 1 teaspoon of beef stock
  • 1 teaspoon of curry powder
  • ¼ cup of cornflour
  • 1 tablespoon of plain flour
  • ¼ teaspoon of nutmeg
  • pinch of salt and pepper
  • 3 teaspoons of tomato sauce (ketchup)
  • 2 teaspoons of Worcestershire sauce
Instructions
Pie Pastry Base
  1. Add the margarine and 1 and ¾ cups of plain flower to a bowl and mix them with your hands.
  2. Add the milk and mix them well.
  3. Add the salt and remaining flour to form a dough and make it into a ball. Then let it rest for 20 minutes.
  4. Roll the mix out to suit your preference. Some like a thick pie pastry base, others like it thin. If it's your first attempt, try one pie with a thick base and the other with a thinner base. Then place the rolled out dough into your greased pie dish.
Meat Pie Filling
  1. Dice the steak into small bite size pieces and add them to a large saucepan with a splash of olive oil. I allow it to start cooking at a low heat while I prepare the rest of the ingredients as I want it to be tender.
  2. Add the minced beef, most of the bacon (keep a little to add with the cheese later), water, beef stock, curry powder, nutmeg, salt and pepper to taste, and the sauces.
  3. After adding the ingredients I like to cook it for a further 30 minutes on a low heat. If the mixture needs thickening (it probably won't) use the cornflour and plain flour to thicken the mixture. I like to cook it for a reasonable amount of time, just as I do with spaghetti bolognese sauce.
  4. After the meat has cooled down a little add it to the pie bases. Don't fill them to the top.
  5. Place the grated cheese and remaining bacon pieces on top of the pie filling. Try a variety of different cheeses as they all add such a different flavor to the pie. I have even used those plastic wrapped cheese slices which I consider to be barely cheese and they work really well. An aged cheddar cheese is my favorite though.
  6. Add the puff pastry pie lids to the top to close the pies and prick them with a fork.
  7. They should bake for about 20 minutes @ 220Celsius or 428Fahrenheit.
Notes
The possibilities are endless with pies. Get creative with them and add all types of crazy ingredients. I have made kangaroo pies, rabbit pies, lasagne pies and I feel like there's still so many things to do with pies!
Nutrition Information
Serving size: 4
Recipe by Good Food Recipes at https://www.goodfoodrecipes.com/cheese-and-bacon-pie-recipe/