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Family mince pie
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Uncover tasty mince filling beneath crispy puff pastry crust with a spoon.
Ingredients:
  • 2 sheets frozen ready-rolled puff pastry, partially thawed
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 500g lean beef mince
  • 76.25 gm oyster sauce
  • 42.00 gm reduced-salt soy sauce
  • 750.00 ml frozen Asian mixed vegetables
  • 1 egg, lightly beaten
Instructions:
  • First, preheat your oven along with the baking tray to 200°C. Next, lightly grease a 17cm pie dish and line it with a pastry sheet, making sure to trim any extra pastry. Use a fork to prick the pastry base six times without piercing all the way through. Finally, pop the dish in the freezer for 10 minutes to chill.
  • Prepare the pastry case by lining it with baking paper and half-filling it with uncooked rice. Bake on a hot tray for 10 minutes until the pastry edges are light golden. Remove the paper and rice, then bake for an additional 8 to 10 minutes until the pastry is light golden. Once done, allow it to cool before using.
  • In a frying pan over medium heat, heat oil. Add onion and cook, stirring, until soft for about 3 minutes. Turn up the heat to high, add mince, and cook for 5 minutes, stirring constantly until browned. Add oyster sauce, soy sauce, and vegetables. Stir well to combine. Bring to a boil, then reduce heat and simmer for 5 to 7 minutes until the liquid from the vegetables evaporates. Allow to cool.
  • Fill the pastry case with the mixture. Brush the edges with egg. Place the second pastry sheet over the filling, then trim and seal the edges. Brush the top with beaten egg and sprinkle with freshly ground black pepper. Bake for 30-35 minutes until the pastry is crisp and golden. Let it stand for 5 minutes before serving.

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