Time was winding down on our visiting family from Aus (Australia). Aunty T mentioned that although there are meat pies everywhere in Aus, the pastry just didn't taste as good as the stuff here in Canada. That gave Mom the idea. She wanted to show off her pie pastry.
The meat filling had to be made first. I sweated off a boatload of diced onions, browned the beef, seasoned it with a variety of spices, and then simmered with water that barely covered the mix.
Mom made the pie crust and then the pies were baked off. Along with a few squirts of ketchup, dinner was served. The pastry shattered into tiny shards. Amazing.
We also made some pigs in a blanket. We used breakfast sausages and puff pastry. The puff pastry was picked up from the Rideau Bakery.
Lookin' gooooood! The puff pastry was on the greasy side. Whoever made this batch didn't add enough flour. They still tasted great though.
Since there was a bit of leftover pie dough, we tried wrapping the breakfast sausages with them to see how they compared to the puff pastry-wrapped ones. Which one would you prefer?