Mince and bean pies

A classic combination of apple, mustard and pork. Easy as pie.
 
pie

Recipe from: 9/1/1997 12:00:00 AM
Preparation time: 10 mins
Cooking time: 25 mins
 
 

Ingredients

 
  • 15
    ml
    oil
  • 1
    large onion
  • 200
    g
    minced pork or beef
  • 1
    large Granny Smith apple
  • 20
    ml
    wholegrain mustard
  • 20
    ml
    tomato purée
  • 5
    ml
    dried sage
  • salt and freshly ground black pepper
  • 410
    g
    baked beans
  • 400
    g
    puff pastry
  • 1
    large egg
Servings: Change Serving
 
 

Method

 
Heat oil in a large frying pan.
Sauté onion until soft. Add mince and fry for 3 minutes. Add the apple and continue to fry until the mince begins to brown.
Add the mustard, tomato purée, sage and seasoning to taste. Stir in the baked beans and remove from the heat.
Cook for about 45 mins. Add a little water if the mixture gets dry.
Cut four 14 cm rounds from the pastry. Divide mince filling between rounds of pastry, placing it on one half and leaving a 1 cm border around the edge.
Brush pastry edges with egg and fold other half of pastry over. Press to seal and crimp the edges.
Place on a greased baking sheet and brush with egg.
Bake in a preheated oven at 200 ºC for 20 to 25 minutes until golden.
 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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