Name: Scone pie
Cook time: 30 min
Total time: 30 min
Yield: 5 servings
Cuisine: Bake
Ingredients: 500.00 g beef mince lean; sea salt and freshly ground black pepper; 60.00 ml flour cake; 410.00 g tomatoes chopped, with garlic; 15.00 ml tomato paste; 125.00 ml stock meat; 1.00 green pepper diced; 1.00 onion medium, finely chopped; 3.00 celery stalks diced; 15.00 ml sugar; 375.00 ml flour cake; 10.00 ml Baking powder; 5.00 ml salt; 80.00 ml oil; 1.00 eggs whisked; 80.00 ml milk

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Ingredients (16)

500.00 g	beef mince — lean
	sea salt and freshly ground black pepper
60.00 ml	flour — cake
410.00 g	tomatoes — chopped, with garlic
15.00 ml	tomato paste
125.00 ml	stock — meat
1.00	green pepper — diced
1.00	onion — medium, finely chopped
3.00	celery stalks — diced
15.00 ml	sugar

DOUGH

375.00 ml	flour — cake
10.00 ml	Baking powder
5.00 ml	salt
80.00 ml	oil
1.00	eggs — whisked
80.00 ml	milk

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Method:

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.