Name: Mince and cheese pie
Yield: 6 servings
Cuisine: Bake
Ingredients: 400.00 ml flour cake; 2.00 ml salt; 125.00 ml butter; 60.00 ml water cold; 1.00 eggs whites only, lightly beaten; 500.00 g beef mince; 60.00 ml tomato sauce; 250.00 ml cheddar cheese grated; 125.00 ml breadcrumbs; 1.00 eggs extra-large, whisked; sea salt and freshly ground black pepper; 2.00 tomatoes; cheddar cheese to sprinkle

Recipe Disclaimer

Tap for method

Ingredients (13)

CRUST:

400.00 ml	flour — cake
2.00 ml	salt
125.00 ml	butter
60.00 ml	water — cold
1.00	eggs — whites only, lightly beaten

FILLING:

500.00 g	beef mince
60.00 ml	tomato sauce
250.00 ml	cheddar cheese — grated
125.00 ml	breadcrumbs
1.00	eggs — extra-large, whisked
	sea salt and freshly ground black pepper

TOPPING:

2.00	tomatoes
	cheddar cheese — to sprinkle

Tap for ingredients

Method:

Preheat the oven to 180ºC (350ºF). Spray a 25 cm pie dish with non-stick spray or grease well.
Sift together the cake flour and salt. Rub in the butter with your fingertips until well blended. Add small quantities of water, blending it in with a spatula. Shape into a ball and chill for 10 minutes. Roll out the pastry and line the pie dish. Prick the crust with a fork and brush with whisked egg white.
Fry the mince until done. Add the remaining ingredients, mix and season with salt and black pepper to taste. Spoon into the prepared crust. Arrange the tomato slices on top and sprinkle with the extra diced cheese.
Bake for 25 minutes or until the crust is done and the diced cheese has melted.
Serves 4-6.