Today’s recipe is inspired by my all-time favorite BLUEY episode: Tradies! In this episode, some tradesmen (called “tradies” in Australia) come to Bluey’s house to install a fish pond in the backyard, and Bluey and Bingo spy on them. They learn that a tradie called Sparky loves meat pies, but someone called “me missus” (who they believe is his enemy) won’t let him eat them. So the girls leave a meat pie with a ketchup smiley face out for him as a surprise.

This recipe mostly comes from Nagi at Recipe Tin Eats. I made a few minor tweaks to the pie filling to suit my tastes and used my own pie crust recipe for the pie base. The original recipe calls for store bought, which is definitely a viable option (it’s certainly faster), but I decided to include a from-scratch crust option if you want to go that route.

These turned out amaaazing! The filling was rich and satisfying, and the pastry was flaky and delicious. My son especially loved these! However, these pies take quite a while to make, so if you’re planning on making these for a crowd (like for a Bluey-themed birthday party), I recommend making the filling a couple days ahead and chilling it. Then you can make the pastry, assemble, and bake the day before. These pies can be reheated in a 350°F oven for about 15 minutes before serving. Enjoy! 🙂

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Sparky’s Meat Pies

BLUEY: Does ‘Me Missus’ know you’re eating ice cream?

SPARKY: Who?

BINGO: Me Missus. We know he doesn’t let you eat pies.

SPARKY: Oh. Me Missus. You mean Jules! She’s my wife.

BLUEY: Oh. So she’s not your enemy.

SPARKY: Well, not usually.

— “Tradies,” BLUEY

 

INGREDIENTS:

 

Makes 6 small meat pies

 

INSTRUCTIONS:

1. FOR THE FILLING. Cut chuck roast into 1-inch cubes and sprinkle with salt and pepper. Heat 1 tablespoon of oil in a heavy-based pot over medium heat. Brown beef on all sides and remove to a large plate. Add more oil if needed and cook the onion and garlic until translucent, stirring regularly. Stir in the flour. Gradually stir in the beef stock until the flour is dissolved. Add in the wine, tomato paste, Worcestershire, and bay leaves. Return the beef to the pot.
   
2. Reduce heat to medium-low and simmer for 1 hour 45 minutes, stirring regularly. Remove the lid and simmer for 30 – 45 minutes, stirring regularly, until the beef is tender and liquid is reduced.
3. NOTE: If you are using a pot that does not have a hole in the top of the lid to release steam, do not completely cover it with the lid (leave a small crack). The alcohol fumes from the wine need a means to escape. You don’t want the fumes to ignite when you remove the lid!
4. FOR THE PASTRY. Add the flour and salt to a large bowl, stirring to combine. Cut the butter into cubes and work it into the flour with a fork or your fingers until the mix has a sandy texture with bits of pea-sized butter scattered throughout. Stir in the water 1 tablespoon at a time until the mix holds together when pressed with your fingers but isn’t soggy (you might not use all the water). Gather together the dough and flatten into a 4-inch disk. Wrap in plastic wrap and chill for 30-60 minutes until cold and mostly firm.
5. FOR ASSEMBLY. Preheat oven to 350°F. Coat every other well in a standard size muffin tin with cooking spray and set aside. Roll out the chilled dough on a floured surface until it is 1/8-inch thick. Cut out 6 5-inch circles (gathering and re-rolling the dough if needed). Line the sprayed wells with the dough circles. Insert a 4-inch parchment square over each parchment circle and fill the wells with pie beans. Alternatively, you can use a wadded up ball of tin foil. Bake for 20 minutes. Remove the parchment and pie weights. Bake for 5 minutes more if needed to achieve a golden color and dry texture.

   

6. Fill each pie with filling so that it mounds a little over the top (you will have some left over). Cut 6 3-inch circles from the puff pastry and set aside. Whisk the egg with 1 tablespoon water and brush around the edges of the filled pies. Top with the puff pastry circles and press to adhere around the edges. Brush egg wash over puff pastry. Prick each pie twice with a fork.
   
   
7. Bake for 30 minutes or until golden brown. Allow to cool in the pan for 5 minutes, then remove to a wire rack.
8. Serve to tradie as he installs a fish pond in your backyard.
   

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Very Hungry Caterpillar Hot Dog Bar

Very Hungry Caterpillar Chocolate Cake

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