Minced Beef & Onion Pie

This traditional minced beef and onion pie recipe topped with crisp, golden pastry is a real treat.

Ingredients:

For the pastry:

• 3 cups Bakers Dream All-Purpose Flour

• 1 cup Unsalted Butter, cubed and kept cold until ready to use

• Small pinch of salt

• ½ cup Cold Water

• 1 large Egg, beaten to brush on pastry

For the filling:

• 450g Ground Beef

• 1 Tbsp Oil

• 170g Yellow Onion, finely chopped

• 140g carrots, peeled and chopped

• 1 Tbsp Flour

• 1 Tbsp Tomato Paste

• ¼ cup Worcestershire Sauce

• ¼ cup Beef Stock

• Salt & pepper

Method:

1. To make the pastry in a food processor: Add the flour, butter and salt. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in the cold water until it forms a ball. Turn the dough onto a floured surface and shape into a flat ball. Wrap in plastic wrap and refrigerate 10-15 minutes.

2. To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.

For the filling:

1. Preheat oven to 180°C. Butter 4-5 (12cm) pie dishes or a 23cm round pie dish.

2. Add oil to a large saucepan and heat over medium heat. Add the ground beef and break up the meat and allow to brown. Add the onions and carrots, stir and cook for about 5 minutes to soften slightly. Add the flour and stir well, cook for 2 minutes. Stir in the tomato paste, Worcestershire sauce and beef stock. Simmer for 10 minutes until thickened and the liquid has reduced. Taste for seasoning, depending on how much salt your beef stock has, add salt and pepper to taste. Strain off any fat that comes to the surface. Transfer to a bowl using a slotted spoon and allow to cool.

3. Cut the dough in half and roll out onto a floured board. Cut out 14cm rounds out of the pastry, or just slightly bigger than your dishes. Refrigerate or freeze any leftover dough.

4. Put the pastry into the dishes and smooth evenly, allowing the excess to hang over the side. Add 3 tablespoons filling into each pie dish. Brush the edges of the pastry with the egg wash.

5. Roll out the other half of the dough. Cut 4 more (14 cm) rounds. Lay each round over each pie and seal the edges with a fork.

6. Brush all pie tops with egg wash.

7. Place them onto a baking sheet and bake for 30 minutes or until golden brown, depending on your oven.