Bitsa Pie

I’m having a big clean out in all parts of the house at the moment; clearing out my unused craft stashes, furniture, and the kitchen pantry, fridge and freezer.
So tonight for dinner was “Bitsa Pie”! I’m going to preface it by saying that at least the mince was free-range and the garlic home grown. It’s not a pretty pie and not something I’m used to making. The frozen pastries were probably not ideally fresh, cracked a bit getting them out as well, but it did end up being REALLY delicious and got a big thumbs up from the girls, with even Sophie eating it “in a timely manner”! (That is a big thing here). I’m thinking pies may appear more regularly on the dinner table with more experimentation with the fillings.
“Bitsa Pie” Inside (looks are deceiving – tasted great!)


1 sheet frozen shortcrust pastry
1 sheets frozen puff pastry
1 Tablespoon rice bran oil
2 cloves garlic, finely sliced
2 shallots, finely chopped
500g beef mince
500g packet mixed frozen vegetables (this one had peas, corn, beans, carrot, potato)
1 Tablespoon plain flour
1 Tablespoon mixed dried herbs
1/4 cup water
splash balsamic vinegar
salt, pepper to taste


  • Prepare filling mixture ahead of time to cool.
  • Heat oil in a large frying pan and saute garlic and shallots.
  • Add beef and cook though then add herbs and vegetables.
  • Cook vegies through then add flour, stir through and add water.
  • When mix has thickened, add vinegar, salt and pepper to taste.
To make up:
  • Defrost both sheets of pastry
  • Preheat oven to 180ºC
  • Line 23cm pie dish with shortcrust pastry, line with baking paper and pie weights* and bake blind for 10 minutes.
  • Remove paper and weights and bake for a further 5 minutes until pastry is golden.
  • Spoon in mixture (it may not all fit so keep any extra aside for just eating!)
  • Cover with puff pastry and cut a small hole in the top to allow steam to escape.
  • Bake for 20 minutes until top is golden brown.
* You can buy reusable ceramic pie weights or use rice or beans.
Serve with salad and enjoy 🙂