Mince and cheese pie
12/5/2011
Serves 4
Ingredients
| 1 tbsp | Olive oil |
| 1 | Baby onion, (finely chopped) |
| 1 | Baby carrot, (finely chopped) |
| 2 cups | Garlic, (finely chopped) |
| 2 tsp | Rosemary, (finely chopped) |
| 500 g | Beef mince |
| 1 tsp | Smoked paprika |
| ¼ tsp | Brown sugar |
| ¼ tsp | Tabasco sauce |
| 1 tbsp | Flour |
| 2 tbsp | Tomato puree |
| ½ cup | Beef stock |
| 1 | Salt and pepper, (to season) |
| 4 slices | Cheddar cheese |
| 1 | Shortcrust pastry |
| 1 | Egg |
| 2 tbsp | Milk |
| 1 | Flaky pastry |
Directions
- Preheat oven to 200 degC. Grease 4 pie tins.
- Heat a frying pan and add the oil. Cook the onion and carrot with the garlic and rosemary until golden.
- Add the mince and brown with the paprika, sugar, tabasco and flour. Cook for 5 minutes then add the tomato puree, stock and seasoning.
- Simmer for 15 minutes then take off the heat and leave to cool.
- Line the pie tins with the shortcrust pastry. Spoon in the mince filling and top with slices of cheese.
- Wet the edge of each pie then top with the flaky pastry and press to seal. Trim the edges of the pastry.
- Whisk the egg and milk together and brush over, then bake for 25 minutes or until golden, checking that the pastry is cooked on the bottom.
Wine Match
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