Mince and Cheese Pies
Photography by Aaron McLean.
A long-time family favourite, this simple pie relies on making a well flavoured meat filling.
Makes: 4 pies
INGREDIENTS
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 stick celery, finely chopped
500 grams beef mince
2 cloves garlic, crushed
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon mustard, any kind
1 tablespoon plain flour
1½ cups beef stock
sea salt and freshly ground pepper
To assemble
4 slices cheddar cheese
4 sheets pre-rolled butter puff pastry
4 individual pie tins, lightly greased
1 egg, beaten
METHOD
Preheat the oven to 200˚C.
Heat the olive oil in a large sauté pan and cook the onion, carrot and celery with a good pinch of salt until very tender and just starting to brown. Add the mince and garlic and cook for 5 minutes, breaking up any lumps with a spoon.
Stir in the tomato paste, Worcestershire and soy sauces and mustard then sprinkle over the flour and combine. Cook for 2 minutes then stir in the stock and season well. Cover and simmer for 30 minutes, stirring occasionally, until thick. Cool completely before filling the pies.
To assemble: Cut a base and a top from each sheet of pastry and line the pie tins. Divide the cold filling between the tins and top with a slice of cheese. Brush the pastry tops with egg and place them egg wash side down over the pies and crimp the edges to seal. Brush the tops with egg and cut 2 slits in each pie.
Cook the pies for 25–30 minutes or until crisp and golden.
Rest the pies for 5 minutes before serving.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!