These pies are super cheap to make and very tasty. The quantities below made 9 pies, 2 for dinner and 7 for the freezer (just wrap in freezer bags and defrost as required). Best served with chips or mash.
Mince Beef Filling Ingredients:
Oil – ½ tablespoon
Red onion – 1 small or ½ large finely diced
Garlic – 1-2 cloves minced
Minced beef – 500g
Flour – 2 tablespoons
Tomato puree – 1 tablespoon
Beef stock – enough to just cover mince
Beef gravy granules – 2-3 teaspoons
Seasoning – salt, pepper, dried/fresh thyme, to taste
Frying pan, casserole dish/ medium-large heavy saucepan, plate, kitchen towel
- Add the oil to the casserole dish on a low-medium heat and slowly fry the finely diced onion until very soft and starting to colour. Then add the garlic and leave on a low heat.
- Meanwhile, start browning off the mince in batches in the frying pan. Spoon out on to a plate covered with kitchen towel to remove excess fat (or buy extra lean mince!), and put straight in with the onions.
- When all the mince is in add the flour, stirring it in well, the tomato puree and then the stock (if you don’t have stock just crumble in a stock cube and add enough boiling water to cover the mince).
- Add gravy granules and seasoning, simmer on medium heat until thoroughly cooked and the gravy has thickened (if it doesn’t look thick enough after 20 minutes add more gravy granules, or dissolve a couple of teaspoons of corn-flour in 50ml of cold water and add to the mince).
- Leave to cool.
Plain flour – 12 oz/ 340g
Butter – 6 oz/ 170g
Water – 3-4 tablespoons
Milk or beaten egg to glaze
Knife, plate, mixing bowl, rolling pin, foil pie cases, pastry brush.
- I use the rubbed in method to make pastry. The secret is making sure everything is cold, the ingredients, the bowl, and your hands! Cut the butter into cubes on the plate and put them back in the fridge for a while to get nice and cold.
- Sift the flour into the bowl, add the butter and rub them together between your fingertips and thumbs until they resemble fine breadcrumbs.
- Add the water and mix together with a knife until it starts to come together, bring together into a firm dough ball with your hands, leave to rest in a cold place for 30 minutes before rolling out.
- Line the pie cases with the pastry (I roll mine out very thinly (about 3mm), add the cold beef (about 2 spoonfuls per pie) and cover with more pastry.
- To cook: brush with beaten egg or milk, prick a hole in the top and put on a baking tray in a preheated oven (200ºC/ Fan 180º/ Gas 6). Cook for 20-30 minutes until the pastry is golden brown.