War-time meat pies with mashed potato pastry

Recipe from: 8 November 2010

Ingredients 23
Servings 8
Time 10 mins

Ingredients

  • For the filling:
  • 2
    Tbs
    vegetable oil
  • 1
    large onion, finely chopped
  • 2
    large carrots, coarsely grated
  • 1.5
    kg
    lean minced beef (ground beef)
  • 350
    ml
    wine, white or red
  • 4
    cloves
    garlic, peeled and crushed
  • sprig
    thyme, leaves stripped
  • 1
    Tbs
    good dried oregano, or a few fresh rosemary needles, finely chopped
  • 2
    Tbs
    tomato paste
  • 2
    Tbs
    dark soy sauce
  • 2
    Tbs
    worcestershire sauce
  • Salt and pepper
  • For the pastry:
  • 450
    g
    floury potatoes (about 6 large potatoes), peeled and quartered
  • 125
    g
    butter, melted
  • 2
    cup
    white flour, sifted
  • 2
    tsp
    baking powder
  • 1
    tsp
    hot English mustard powder
  • 1
    tsp
    salt, or more to taste
  • White pepper
  • 1
    cup
    grated cheddar [optional]
  • A beaten egg
 

Method

25 mins
 
Heat the oil in a large pan and fry the onion and grated carrot until just softened. Turn up the heat to its maximum and crumble in the minced beef, in batches, stirring well as it browns.  Drain away any excess fat (a good way to do this is to tip the whole lot into a large sieve set over a bowl). Add the wine and the garlic and cook briskly until most of the wine has evaporated.  Now stir in all the remaining filling  ingredients. Turn down the heat and simmer gently for an hour, or until the mixture is slightly thickened. If it looks a little dry, add some water or chicken stock.

To make the pastry, boil the potatoes in plenty of salted water until quite tender.  Drain.  Pour in the melted butter and mash until smooth.   Sift the flour, mustard powder, baking powder, salt and pepper into a separate bowl.  Now add the flour, in increments, to the mashed potato, stirring well to form a pliable soft dough. You may not need all of it - this will depend on the size and floury-ness of the potatoes you used. Add the cheese, if you are using it. 

Flour a pastry board well and lightly roll the pastry out to a thickness of about 7 mm.  Cut out circles the same size as your muffin tins or flan case (use a cookie cutter, or cut around the base of an upturned bowl). Gently press the pastry onto the base and sides of the tins. Brush the rims with a little beaten egg and fill the cases with the mince. Gather up all the pastry, roll it out again, and cut out enough' lids' to cover all the pies. Drape the lids over the pies and, using your fingers, gently seal the edges.  Brush all over with beaten egg. Cut a small slit in the top of each pie.  Place in a hot oven and bake for 20-25 minutes, or until puffed and golden brown.

Reprinted with the permission of "Scrumptious South Africa". Visit "Scrumptious South Africa" here for more recipes.

 

Read more on: beef
 

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