Meaty freeze-ahead pies

10 servings Prep: 40 mins, Cooking: 30 mins
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By Food24 November 03 2009
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Ingredients (16)

500.00 ml flour — cake
500.00 ml flour — nutty wheat
250.00 g butter
250.00 ml water — ice cold
10.00 ml lemon juice
1.00 eggs — large, lightly beaten
40.00 ml oil
2.00 onions — medium, chopped
2.00 garlic — cloves, crushed
500.00 g beef mince — lean
1.00 tomato paste — small tin
25.00 ml bovril
250.00 ml water
1.00 potatoes — large, peeled and cubed
410.00 g beans in tomato sauce
salt and freshly ground black pepper — to taste
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PASTRY: Mix the flours together and rub in the butter until mixture resembles coarse breadcrumbs. Add the water and lemon juice gradually to form a firm dough. Cover with clingwrap and refrigerate. FILLING:
Heat the oil in a large saucepan. Sauté the onions and garlic for 30 seconds then add the mince. Stir well to break up any lumps. Once the mince has changed colour, add the tomato paste, Bovril, water and potato and bring to the boil. Reduce heat and simmer for 20 minutes. Stir in the beans, season to taste and set aside to cool. Roll out the pastry on a floured surface. Use a saucer to cut out circles. Wet the edges of the pastry with water, then spoon the mince filling on to one half of each of the circles. Fold the pastry over the filling and press down around the edges to seal. Place on a greased baking sheet and brush pies with egg. Bake in preheated oven for 30-40 minutes, until pastry is golden. Remove from the oven and allow pies to cool completely. Wrap each one in greaseproof paper and pack in containers. Freeze for up to 4 months.
To reheat, remove from the freezer in the morning and allow to thaw. Place on a greased baking sheet and bake at 180 ºC for 20-30 minutes, until heated through.
Makes: 10-12 pies
Preparation time: 40 minutes
Baking time: 30 minutes
Oven temperature: 180 ºC

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