Meat pies

Recipe from: 6/17/2004 12:00:00 AM

Ingredients 19
Servings 4
Time

Ingredients

  • PASTRY
  • 500
    ml
    cake flour
  • 2
    ml
    salt
  • 2
    egg yolks, lightly whisked
  • 100
    g
    butter
  • 120
    ml
    water
  • FILLING
  • 400
    g
    mutton shanks
  • 500
    ml
    water
  • 1
    large onion
  • 2
    garlic cloves, crushed
  • 7
    ml
    salt
  • 2
    ml
    freshly ground black pepper
  • 15
    ml
    fresh thyme leaves
  • 2
    bay leaves
  • 500
    g
    beef fillet or rump, cut into 1 cm cubes
  • salt and pepper to taste
  • 1
    egg yolk
  • 15
    ml
    water
 

Method

 
Grease four mini-loaf tins.
PASTRY
Sift together the flour and salt.
Make a well in the centre and add the egg yolks.
Slowly heat the butter and water until the butter has melted, then bring to the boil.
Add the boiling liquid to the flour and mix to form a stiff dough.
Lightly knead the dough on a lightly floured surface.
Cover with a sheet of clingfilm and leave to rest for 10 minutes.
Knead the dough and use to line the bottoms and sides of loaf tins, ensuring there are no gaps or cracks in the pastry.
FILLING
Place the mutton shanks, water, onion, garlic, 7 ml salt, 2 ml pepper, thyme and bay leaves in a saucepan and simmer for two hours.
Drain the liquid, remove the fat and set the stock aside (it is used to form the jelly for the pie).
Preheat the oven to 220 °C.
Season the fillet or rump with salt and pepper to taste and divide among the pastry-lined loaf tins.
Spoon 10 ml of the meat stock over the meat in each tin.
Whisk together the egg yolk and water and brush the edges of the pastry with the mixture.
Roll out the remaining pastry and cover each pie with a pastry lid.
Press the edges together and pinch to make a decorative edge if desired.
Cut a small hole in the middle of the pastry lid of each pie and brush the pastry with the egg and water mixture.
Bake the pies for about 30 minutes or until golden brown.
Reduce the heat to 180 °C and bake for another hour.
Slightly cool the pies in the tins before pouring the reserved stock through the hole in the pastry using a funnel. (Heat the stock if it has set.)
Cover the pies and chill overnight.
 

Read more on: bake  |  sauté
 

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