Friday, June 10
This might be something you feel like making over this cold long weekend - it's really not a lot of trouble. I make the filling by chopping a few things and throwing them in with a few other things in the slow cooker. The pastry is a few things thrown in the food processor. So you don't even need to put a whole lot of effort into it, but you can totally make it from scratch.
1 kg lean beef mince
1 large brown onion, finely diced
1 large carrot, finely diced
2 stalks celery, finely diced
2 tb (yes tb) white pepper
2 bay leaves
2 stalks thyme
2 tb gravy powder mixed in 500ml water
1 1/2 cups plain flour
120g cold butter
2 stalks thyme, leaves only
In a slowcooker, place all filling ingredients. Turn on medium and cook for 5 hours.
Pile into ramekins or if you don't have any, oven proof dish - allow to cool whilst you make your pastry.
In a food processor mix all your pastry ingredients - until they come together - it took me 45 seconds - add a little cold water if it's having trouble coming together.
Remove, and place in some clingfilm and into the fridge for 30 minutes. Preheat oven to 200 degrees c.
When chilled, remove and roll out onto a well-floured surface.
This is a very pliable dough, quite soft so it's important you don't over work it or get it too warm with your hands. So roll it out about 5mm thick, cut and then roll it out a bit more to 3mm. Place on top of your ramekins or place in large slab or strips on an oven proof dish.
When you've covered the pies, brush with egg wash and prick the tops with a fork to allow the pie to vent and go crispy inside too.
Cook in the oven for about 20 minutes until golden brown on top. Leave to cool for about 5 minutes before tucking in!
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