Meaty freeze-ahead pies

Recipe from: 11/1/1998 12:00:00 AM
Ingredients 18
Servings 10
Time 40 min

Ingredients

  • PASTRY
  • 500
    ml
    cake flour
  • 500
    ml
    nutty wheat flour
  • 250
    g
    butter
  • 250
    ml
    ice cold water
  • 10
    ml
    lemon juice
  • 1
    large egg, lightly beaten
  • FILLING
  • 40
    ml
    oil
  • 2
    medium onions, chopped
  • 2
    cloves garlic, crushed
  • 500
    g
    lean beef mince
  • 1
    small can tomato paste
  • 25
    ml
    Bovril
  • 250
    ml
    water
  • 1
    large potato, peeled and cut into small cubes
  • 410
    g
    beans in tomato sauce
  • salt and freshly ground black pepper to taste
 

Method

30 min
 
PASTRY: Mix the flours together and rub in the butter until mixture resembles coarse breadcrumbs. Add the water and lemon juice gradually to form a firm dough. Cover with clingwrap and refrigerate. FILLING: Heat the oil in a large saucepan. Sauté the onions and garlic for 30 seconds then add the mince. Stir well to break up any lumps. Once the mince has changed colour, add the tomato paste, Bovril, water and potato and bring to the boil. Reduce heat and simmer for 20 minutes. Stir in the beans, season to taste and set aside to cool. Roll out the pastry on a floured surface. Use a saucer to cut out circles. Wet the edges of the pastry with water, then spoon the mince filling on to one half of each of the circles. Fold the pastry over the filling and press down around the edges to seal. Place on a greased baking sheet and brush pies with egg. Bake in preheated oven for 30-40 minutes, until pastry is golden. Remove from the oven and allow pies to cool completely. Wrap each one in greaseproof paper and pack in containers. Freeze for up to 4 months. To reheat, remove from the freezer in the morning and allow to thaw. Place on a greased baking sheet and bake at 180 ºC for 20-30 minutes, until heated through. Makes: 10-12 pies Preparation time: 40 minutes Baking time: 30 minutes Oven temperature: 180 ºC
 

Read more on: bake  |  beef
 

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