Classic Mince Pie
MAKES A 22CM PIE • SERVES 2 - 3
Truth be known, I often have pies in my freezer, ready to go, heat and eat! Simple can be special and special can be simple. This basically a rich beef filling of ground beef, onions, garlic and beef stock with loads of freshly ground black pepper and a homemade delicious shortcrust pastry.
FOR THE Pastry
200g plain flour, plus extra to dust
½ tsp salt
100g butter, cold and diced
1 egg, lightly beaten
1 tsp apple cider vinegar
2 tbsp iced water
FOR THE FILLING
2 tbsp olive oil
1 large onion, finely sliced
4 cloves garlic, finely grated or crushed
500 – 600g beef mince
1 Tbsp Flour
200mls beef stock
2 Tbsp Worcestershire sauce
1 Tbsp soy sauce
4 tbsp fresh thyme, chopped
Freshly ground black pepper
1 egg
METHOD
To make the pastry: put the flour, salt and butter in the bowl of a food processor, then pulse until the mixture resembles fine crumbs. Add the beaten egg, vinegar and iced water, then pulse until the mixtures comes together to form a ball. Turn out onto a lightly floured work surface and knead until smooth, don’t over knead. Wrap and chill in the fridge for 30mins.
For the filling: heat the oil in a lrge frying pan, add sliced onion and cook on a medium heat for 5 minutes until softened. Add the garlic and beef and cook, stirring until beef is browned all over. Stir in the flour, ensuring the mixture is evenly coated, then cook for 2 – 3 minutes more.
Add the beef stock, Worcestershire, soy sauce and thyme to the pan and simmer for 10 minutes. Season with black pepper. Taste and chill.
Heat the oven to 200°c fan bake
Roll out two thirds of the pastry on a lightly floured surface to form a circle that will cover both the base and sides of the pie dish. Then use it to line the greased pie dish.
Pour the cooled filling into the pie dish.
Roll out the remaining pastry to form a lid. Brush around the edge of the pastry in the pie dish with the beaten egg, then lay the pastry lid over the filling, pressing to seal. Trim off any excess pastry and cut a hole in the centre of the pie lid to release the steam. Use a fork to crimp the edges and the brush the pir with beaten egg.
Bake for 35 to 40 minutes until golden and the filling is bubbling.
NOTES
Easily made into a classic mince and cheese pie, by adding a layer of grated gouda, mozzarella, or a cheese of your choice on top of the filling before you cover it with pastry.