Heart Warming Mince Meat Pie
Heart Warming Mince Meat Pie
Mince meat Pie
Makes one big one or 4 individual
Shortcrust Pastry
375g plain flour
½ teaspoon salt
125g cold butter diced
1 egg yolk ( plus another one for assembling the pie)
About 5 tablespoons cold water
Rub the flour and butter until the mixture resembles fine crumbs.
Mix in the salt and make a well in the middle.
Add the yolk and water to make a dough.Wrap in cling and chill for 20 minutes.
Mince Beef Filling
1 carrot, peeled and cut into 1cm dice
2 sticks celery, cut into 1cm dice
2 onions, peeled and chopped
2 tablespoons olive oil
500g mince beef
250ml beef stock, made with 1 cube
1 tablespoon tomato puree
50ml brown sauce
2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
Cook the carrot, celery and onion in the oil until soft and golden – do this over a low heat for about 15 minutes.
Add the meat and cook until its sealed off.
Add the tomato puree and cook for a minute.
Add the stock, brown sauce and Worcestershire sauce and simmer for 30 minutes.
Add the mustard and cool.
To Assemble the pie –
Roll out two thirds of the pastry and press into a lightly buttered pie dish.
Line with foil and fill with baking beans. If using individual pie moulds, divide the pastry in 4 and roll each to fit the mould.
Bake in a 180oc pre-heated oven for 20 minutes.
Cool and remove the foil.
Fill with the cold mince filling.
Brush round the edges with egg yolk.
Roll out the remaining pastry and place on top. Crimp the edges and trim. Brush the top with the remaining egg yolk and then bake at 180oc for 30 minutes.
Serve with buttery mash and cabbage ( or baked beans!)
