Scone pie

Recipe from: 12/18/1997 12:00:00 AM
Ingredients 17
Servings 5
Time

Ingredients

  • 500
    g
    lean mince
  • salt and freshly ground black pepper
  • 60
    ml
    cake flour
  • 410
    g
    chopped tomatoes with garlic
  • 15
    ml
    tomato paste
  • 125
    ml
    meat stock
  • 1
    green pepper, diced
  • 1
    medium onion, finely chopped
  • 3
    stalks celery, diced
  • 15
    ml
    sugar
  • DOUGH
  • 375
    ml
    cake flour
  • 10
    ml
    baking powder
  • 5
    ml
    salt
  • 80
    ml
    oil
  • 1
    egg, whisked
  • 80
    ml
    milk
 

Method

30 min
 
Preheat the oven to 220 ºC (425 ºF) and spray a medium oven dish with non-stick spray. Fry the mince in its own fat until done and just starts to brown. Drain the excess fat and season. Add the flour, tomatoes, tomato paste, stock, green pepper, onion and celery, reduce the heat and simmer slowly for 10 minutes. Stir frequently, adding more stock if the mixture becomes too dry, and the sugar if the mixture is too tart. Remove from the heat and spoon into the ovenproof dish. Sift the flour, baking powder and salt together. Beat the oil, egg and milk together and add to the flour mixture. Stir until just blended (the mixture makes a stiff dough). Drop spoonfuls of the dough on top of the mince and bake for 30 minutes or until golden brown and done. Serves 4-6.
 

Read more on: bake  |  beef
 

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