Minced/Ground Beef Pies
How to make delicious, individual Minced/Ground Beef Pies, easy step by step instructions, from start to finish.
Ingredients
Method
- The Pastry:
- 400g / 14oz Plain or all-purpose flour
- 160g / mls Water
- 90g / 3¼oz Butter
- 100g / 3½oz Lard or shortening
- 8g / 1tsp Salt
- 1 egg / Egg-wash
- The Filling:
- 500g / 18oz low fat Minced or Ground Beef
- I Medium Onion diced
- 200mls Beef stock
- 15g / 1tbls Tomato puree
- 1tbls Olive oil
- 1 large Bay leaf
- Making the Pastry:
- Mix the salt into the flour, and form a well.
- Place the water on a low heat and add the butter and lard to the pan, bring to a simmer.
- Soon as the fats have melted, pour the hot liquid into the flour well in the flour, and bring it all together.
- Tip the contents of the bowl out onto a floured work surface.
- Gently knead the dough until it all comes together.
- Form the pastry into a puck shape, wrap in clingfilm and refrigerate for at least 1 hour, this can be made well in advance.
- Cover in plastic wrap or food bags, and place in the fridge for at least 1 hour before using.
- Making the filling:
- Add the oil to a medium size pan on a medium heat.
- Once hot, add the diced onions and fry until soft.
- Add the minced beef, and stir-fry until the meat is coloured and has separated.
- Pour in the beef stock, add the bay leaves and tomato puree, and mix in well.
- Bring it to a slow boil, place the lid on the pot, reduce the heat, and simmer for 10 minutes.
- Once the time is up, give it a stir, turn off the heat and allow to completely cool, once again, this can be made well in advance.
- Putting the pies together:
- Make up your egg wash, using 1 small egg and a dash of milk, whisk until smooth and runny.
- Grease 4/6 small non-stick pie tins, the dimensions of the tins I use, are 100mm x 20mm, approximately 4 x 1 inches.
- Roll out your pastry, and cut out 4, 125mm / 5” circles for the bases, and 4 100mm / 4” circles for the lids of the pies.
- Place the pastry bases in the pie tins, press the pastry right down into the corners, make sure to leave some pastry sticking over the rim of the pie tin.
- Fill the cases with the now cooled minced beef filling, level with the top of the pastry.
- Tap the tins on your bench to release any trapped air bubbles.
- At this point, preheat your oven to, 170°C / 340°F / Gas mark 3.
- Brush egg wash all around the edge of the pastry base.
- Brush egg wash on the underside of the pastry lid, place the lid on the top of the pie base, and gently press it down, using your thumbs and forefingers, neatly crimp the 2 pastries together.
- Cut 2 vent slits in the top middle of each pie.
- Give each pie a good coat of the egg wash, try not to get any egg wash in between the pastry and the tin, or it will stick as it bakes.
- Place all 4 pies on a baking tray,
- Place the tray in middle of the preheated oven, and use the bottom element, if you have one.
- Now set your timer for 40 minutes.
- Once the time is up, move these gorgeous pies onto a wire rack, and allow them to settle still in their tins for 5 minutes.
- Remove the pies from the tins, and serve hot with mashed potatoes or chips/fries, peas, and lots of gravy.
Equipment & products used in my kitchen and videos
