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Meat pies
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Ingredients:
  • 1000.00 ml cooked Basic mince (see notes)
  • 20.00 gm cornflour
  • 127.50 gm beef stock
  • 65.00 gm tomato sauce
  • 48.80 gm Worcestershire sauce
  • 45.20 gm barbecue sauce
  • 125.00 ml flat-leaf parsley leaves, roughly chopped
  • 2 sheets frozen ready-rolled large size shortcrust pastry, thawed
  • 2 sheets frozen ready-rolled large size puff pastry, thawed
Instructions:
  • Cook the mince in a saucepan over medium-high heat, stirring constantly, for about 5 minutes until it is warmed through.
  • Mix cornflour and 2 tablespoons of stock to create a smooth paste. Mix in the rest of the stock. Add this mixture to the minced meat along with the sauces and parsley. Boil the mixture, then lower the heat to medium-low and simmer for 8 minutes until it thickens. Chill in the refrigerator until cold.
  • 1. Preheat the oven along with a baking tray to 220°C. Grease eight 8 x 8cm pie pans. 2. Divide the shortcrust pastry into quarters and line the prepared pie pans. 3. Fill each pie with 1/2 cup of mince mixture and brush the pastry edges with water. 4. Cut the puff pastry into quarters, place over the mince filling, and press to seal. 5. Trim any excess pastry edges, then brush the tops with egg wash. 6. Sprinkle with a touch of sea salt flakes and black pepper before baking.
  • Place the pies on a preheated tray and bake until golden brown, usually around 20-25 minutes. Serve warm.

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