War-time meat pies with mashed potato pastry

8 servings Prep: 10 mins, Cooking: 25 mins

By Food24 November 08 2010
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Ingredients (21)

For the filling:
2 Tbs vegetable oil
1 onion — finely chopped
2 carrots — large, grated
1.5 kg lean minced beef — ground beef
350 ml wine — white or red
4 cloves garlic — cloves, peeled and crushed
sprig fresh thyme
1 Tbs dried oregano — or fresh rosemary
2 Tbs tomato paste
2 Tbs soy sauce — dark
2 Tbs Worcestershire sauce
salt and freshly ground black pepper
For the pastry:
450 g potatoes
125 g butter — melted
2 cup flour — sifted
2 tsp Robertson's baking powder
1 tsp mustard powder — hot English
1 tsp salt — to taste
white pepper
1 cup cheddar cheese — grated
eggs — beaten
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Method:

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.



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