Aside from vegetarians, who doesn't like a rich meat pie heading into fall?
This recipe by chef Todd Bright for Mallee Rock Wines uses ground beef and maple bacon (we approve). Pair it with Mallee Rock's Shiraz Cabernet Sauvignon 2013 or its Pinot Grigio 2014 (if it's one of those unpredictably hot days in September), two wines recently launched throughout Western Canada.
Beef and bacon meat pies
Heat oil in a large pan over medium-high heat. Once hot, add onion, garlic and spices, and cook until onions are translucent.
Add beef and bacon and cook until brown, making sure that any large clumps have been broken down. Add peas, gravy powder and chicken stock and let simmer for about 7 minutes, or until a thick sauce has been made. Let cool.
While waiting for the filling to cool, roll out the puff pastry and cut into rounds a little bit bigger than the tart shells (the pastry will shrink as it cooks).
Preheat an oven to 400F.
Place the tart shells on a non-stick cookie sheet and fill with the meat mixture.
Place puff pastry rounds on top and brush it with a little egg wash. Bake for about 20 minutes, or until the top has puffed up and turned golden brown.
Take out of the oven and let sit for 5 minutes before serving (this will ensure the gravy settles and isn’t too hot).