Mince, Mushroom and Double Cheese Pies

IMG_7318

I am a huge fan of a pie, I had some mushrooms that needed using up in the fridge plus some mozzarella and some vintage cheddar and a cheap packet of premium beef mince. Plus I can also give them to my partner in his lunch as there a perfect size in the texas muffin tin.

Ingredients:
400 gram. premium beef mince
1/2 brown onion, finely diced
4 cloves garlic, crushed
1 tsp. fresh thyme
1 tsp. fresh rosemary
1 1/2 cup. mushrooms, sliced
1/4 cup. Worchester sauce
1 1/2 cup. beef stock
2 tsp. brown sugar
2 tbsp. cornflour + 2 tsbp. cold water = slurry
5 sheets puff pastry
1 egg, beaten for egg wash
1/2 cup. grated cheddar cheese
1/2 cup. grated mozzarella

Method:

  1. Heat fry pan over medium to high heat add oil, onion and garlic cook for 3-4 minutes and add chunks of the beef mince plus salt and pepper.
  2. Leave to brown for few minutes until turning and repeating until the mince is nicely browned, this adds flavour, add in mushrooms and roughly chopped herbs.
  3. Now add stock, sugar and worchester sauce leave to simmer for 20minutes.  Make a cornflour slurry with water and stir into mince, cook out for 3 minutes, check your seasoning and set aside to cool slightly.
  4. Pre-heat oven to 200 degress fan bake.
  5. Spray texas muffin tin with oil and line with puff pastry. I used a bowl as my base cutter and a smaller cup for the lid sized circle. Make these slightly bigger so you can roll the pastry over at the top.
  6. Using a 1/2 cup. measure your beef mixture and press into pastry case, repeat.
  7. Sprinkle about a 1 tsp. of cheddar and mozzarella over each pie, egg wash the pastry rim and press on lid. Pushing the pastry against the sides as your roll the pastry over at the top creating a lip.
  8. Egg wash the top and prick steam holes in the top of the pastry with a fork and a small amount of cheese for garnish.
  9. Bake for 28 minutes until pastry is puff and golden.

Makes 6 texas muffin sized pies

Steak, Ale and Cheese Pies

Steak Ale and Cheese Pies

Steak Ale and Cheese Pie with Homemade Buttery Savoury Pastry

Ingredients:

300 rump steak, cut in 2-3 cm pieces
50 ml Worcester sauce
2 tbsp. oil
1 red onion, diced
3 cloves garlic, finely diced
1 tsp. fresh rosemary
1 tsp. fresh thyme
1 bottle Speight’s, or any ale
2 cups beef stock
1 tbsp. tomato paste
salt and pepper
1/2 cup grated cheese
3 tbsp. corn flour mixed with 3 tbsp. cold water

 

2x butter savoury pastry
1 tsp. butter and butter wrapper + flour for dusting
1 egg, beaten for egg wash

Method:

  1. Combine beef, garlic, Worcester sauce, rosemary, thyme and a good seasoning of salt and pepper in a bowl. stir and coat well refrigerate for 1 hour or longer to enhance flavour in meat.
  2. Heat heavy based fry pan to a medium high heat, add 1 tbsp. oil brown onions add to a large pot.
  3. Add remaining oil and brown beef on each side, add to the pot with onions.
  4. Deglaze your hot fry pan with beer to remove all the tasty caraamilsed juices also add this to the large pot.
  5. Add stock, tomato paste and salt and pepper to your pot, bring to the boil then reduce the heat to a simmer for 45- 50 minutes until meat is becoming tender.
  6. Remove pastry from fridge.
  7. Mix cornflour and water together, stir until lumps have dissolved. Turn your pot onto a rapid boil add cornflour mix stirring as it will thicken. Cook on low for 2-3 minutes to cook out cornflour taste.
  8. Cool your beef mix.
  9. While your beef mix is cooling pre-heat oven to 220 degrees.
  10. Roll your to pieces of pastry out, one slightly thicker than the other. one around half-size of your finger and the other slightly thinner.
  11. Grease large muffin tins with butter, add a sprinkle of flour to each and shake to coat in flour. ( this is creating a non-stick coating for pastry to sit on.
  12. Cut pastry I use a glass that fits the top of the muffin tin for the lid, then a large round object for the base. ( around twice the size of the glass.)
  13. Line tin with pastry bases, add cooled beef mix top, fill 3/4 way up the pastry. Add cheese.
  14. Egg wash with a pastry brush around the edge of the pastry, add the lid and seal by pushing the edges of pastry together.
  15. Egg wash the top and with a fork poke to holes.
  16. Bake for 20-25 minutes until golden brown, remove from oven cool slightly before turning out and serving.
  17. These are perfect for lunch’s or dinner.

Makes: 6 individual pies.

Hint: I made the pastry and the meat in advance and assembled and baked  them when I wanted them.

Brown onions, add to large pot.

Brown onions, add to large pot.

Brown beef.

Brown beef.

deglaze hot fry pan with beer.

deglaze hot fry pan with beer.

Roll out on a lightly floured bench and flour our rolling-pin to avoid sticking.

Roll out on a lightly floured bench and flour our rolling pin to avoid sticking.

Roll pastry to this thickeness.

Roll pastry to this thickness.

Cut lids and bottoms.

Cut lids and bottoms.

Grease tins with butter.

Grease tins with butter.

Then sprinkle with flour.

Then sprinkle with flour.

Shake and bang out excess flour.

Shake and bang out excess flour.

IMG_5346

Cut pastry and lined tin.

Line with pastry case.

Line with pastry case.

Smooth out, pushing pastry to the edges.

Smooth out, pushing pastry to the edges.

Ready to be filled.

Ready to be filled.

Addd cooled beef.

Add cooled beef.

Top with cheese.

Top with cheese.

Egg wash.

Egg wash.

Seale with pastry lid.

Seale with pastry lid.

Egg wash the top and prike with a fork.

Egg wash the top and prike with a fork.

Bake for 20-25 minutes until golden brown.

Bake for 20-25 minutes until golden brown.

Perfect pie.

Perfect pie.

Steak, ale and cheese pie with tomato sauce a kiwi classic.

Steak, ale and cheese pie with tomato sauce a kiwi classic.