Mince Pie

Mince Pie




Servings: 4



Ingredients

For the filling
2 carrots
3 onions
2 sticks of celery
1 teaspoon of rosemary
olive oil
2 bay leaves
1 tablespoon worcestershire sauce
500g lean mince beef
2 teaspoons of flour
1 litre of beef stock

For the pastry
150g of plain flour
a pinch of salt
65g of polyunsaturated margarine
a splash of milk

Recipe
1. Pre heat the oven to gas mark 4/180c or fan oven 160c.
2. Sift the flour and pinch of salt into a bowl. Rub in the polyunsaturated margarine until
the mixture ressembles bread crumbs. Add just enough cold water to bring the dough
together. Shape into a disc, wrap in cling film and chill for 30 minutes.
3. Meanwhile peel an roughly chop the onions, carrots and celery. Lightly oil a large
saucepan and on a medium heat cook the vegetables for ten minutes. Add the bay leaves
and rosemary.
4. Add the mince beef breaking it up with a wooden spoon add the worcestershire sauce
and the flour. Add the stock and bring to the boil. Turn down the heat and simmer with
the lid on but slighly askew for about an hour, stirring occasionally.
5. Remove the pastry from the fridge ten minutes before you need to use it.
6. Remove the bay leaves and place the mince in a large baking dish and allow to cool.
7. Dust a clean work surface and you rolling pin with flour and then roll out the pastry
until it is just bigger than your baking dish. Place on top of the baking dish and trim the
edges. Make a small hole in the middle of the pastry. Brush the top of the pastry with a
little milk.
8. Bake on the bottom shelf for 40 minutes.
(Serve with boiled potatoes and peas, with a beef gravy.)