- Meat and poultry
- Beef pie
Minced beef and feta cheese are encased in a buttery shortcrust pastry, to make these delectable pie pockets. Serve as a snack or for lunch or dinner.
41 people made this
IngredientsMakes: 4 pockets
- 1 tablespoon olive oil
- 1 small onion, sliced
- 450g lean minced beef
- 1 small tomato, diced
- 1 teaspoon garlic granules
- 1/2 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- 1 egg, beaten
- 250g feta cheese, crumbled
- 2 sheets shortcrust pastry, thawed if frozen
MethodPrep:25min ›Cook:25min ›Ready in:50min
- Heat oil in a large frying pan over medium high heat. Saute onion until soft, about 2 minutes. Add beef and brown slightly; drain excess fat. Stir in tomato, garlic granules, coriander, oregano, cayenne pepper, salt and pepper and cook until meat is evenly browned, 10 to 15 minutes. Remove from heat and set aside.
- Preheat oven to 200 C / Gas 6.
- With one pastry dough sheet, cut into four 15cm circles; place circles on lined baking tray and lightly brush with beaten egg. Place 4 tablespoons of feta cheese onto each circle and top with some beef mixture, leaving enough room to seal dough 'pockets'.
- Take the second sheet of pastry dough sheet cut into four 15cm circles. Brush one side of each circle with beaten egg and place, egg-side-down, on top of prepared pie circles. Pinch pastry dough together to seal around the edges. Use pastry dough scraps to fill any holes or tears in the pie 'pockets'. Brush tops with egg beat and make a small slit in the top of each pie (to allow steam to escape).
- Bake in the preheated oven for 15 to 25 minutes, or until cooked through and golden brown.
Reviews & ratingsAverage global rating:(39)
Reviews in English (30)
I didn't find this recipe dry at all, and actually wonder if other reviewers continued to drain the meat after putting in the tomato, getting rid of all the juice from the tomato thinking it was grease. I used a medium sized tomato, and drained off as much grease as possible before adding the tomato. After adding the tomato I ran off enough excess liquid to keep the pies from getting too sloppy, and the remaining juice was 90% from the tomato and flavored with all the great spices thrown into the meat. I did follow the advice of other reviewers and set the oven to 375, and cooked everything for about 20 minutes. I also ran out of pie before filling like other reviewers, so next time I'm getting more pie dough or halfing the filling and just making enough for two people. Still, this recipe got a great response. My boyfriend says I have now hooked him on feta, and I thought the pie was really rich with the cayenne pepper and other seasoning coming through beautifully.-11 May 2006
by Sharon Montgomery
My husband loved this but I did make some important changes. As one reviewer suggested, I simply cut the two crusts into quarters. This saved both time and dough. Secondly, I doubled the spices (except for the red pepper). Thirdly, after reading the reviews and discovering that I didn't have any tomatoes anyway, I substituted salsa for the tomato. This worked out great - the pies weren't dry at all. I added the salsa last so I just kept adding until the mixture had a good consistency. I used at least a half-cup of salsa by the time I was done. I also diced the small onion instead of just slicing it. Finally, I added a small handful of grated cheddar to the top of each pie before putting on the upper crust. While it's hardly necessary, I think that made them even better -- I love the combined taste of cheddar and pie crust. I'll be making these again soon. We have a lot of ground venison and this is a great way to use a pound.-07 Jan 2011
I made this last night and we both loved it. I did as One had suggested and added canned diced tomatoes with some juice to combat the dryness. I also use Pillsbury refrigerated pie crusts and cut them in quarters making the pies with thoes instead of cutting circles No waste!!! I will add black olives next time. also I found that the pies were brown after 18 mins so I might lower the oven temp next time to 375 so the cheese gets a chance to melt more.-03 May 2004