Month-end mince

Recipe from: 11/20/1997 12:00:00 AM
Ingredients 18
Servings 5
Time

Ingredients

  • MINCE
  • 2
    onions, finely chopped
  • oil
  • 250
    g
    fresh button mushrooms, sliced (optional)
  • 500
    g
    mince
  • 2
    tomatoes, skinned and finely chopped
  • 5
    ml
    Worcestershire sauce
  • 10
    ml
    grape vinegar
  • 20
    ml
    tomato sauce
  • 20
    ml
    chutney
  • 20
    ml
    tomato paste
  • salt and freshly ground black pepper to taste
  • CRUST
  • 250
    ml
    cake flour
  • 10
    ml
    baking powder
  • 2
    ml
    salt
  • 110
    ml
    milk
  • 1
    egg yolk, lightly whisked
 

Method

+/- 30 min
 
Preheat the oven to 180 ºC (350 ºF). Spray a 20 x 20 cm ovenproof dish with non-stick spray or grease well. Fry the onions in oil until tender and translucent, add the mushrooms and stir-fry until lightly browned. Add the mince and stir-fry until done. Add the tomatoes and season with Worcestershire sauce, vinegar, tomato sauce, chutney, tomato paste, salt and black pepper. Reduce the heat and simmer for 5-10 minutes. Transfer to the prepared dish. Sift the dry ingredients for the crust in a mixing bowl. Add just enough milk to form a soft dough. Roll the dough out on a floured surface. Place on top of the mince mixture and press along the edges. Brush the dough with whisked egg yolk. Bake for 30 minutes or until the crust is golden brown on top. Serve with a salad or fresh bread. Serves 4-5.
 

Read more on: bake  |  beef
 

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