You will need:
Pastry:
200g Plain Flour
130g Butter
1 Egg
1 tbsp Water (approx)
Filling:
250g Minced Beef
3 Garlic Cloves
2 Onions
25g Butter
2tbsp Flour
200ml Beef Stock
1tbsp Oil
1 Egg, beaten
Method:
Firstly, for the pastry, in a bowl mix together your flour and your butter with the tips of your fingers until it resembles breadcrumbs.
The add the egg and mix together, add a half a teaspoon of water as required until it comes together.
Then pop your pastry in the fridge for about an hour while we make the filling.
In a saucepan over a low heat, add your oil, onion and garlic and sweat for 5 mins.
Then add your minced beef and cook for 5-10 mins until the mince is cooked through and browned.
Then add your butter and mix until melted. Then add the plain flour and mix again until well combined.
Then add your stock gradually, mixing between each addition. The sauce should thicken, once all the stock is added leave on a low heat for 2 mins.
Then take off the heat.
Then having taken the pastry out of the fridge, roll out on a lightly floured surface, until it is about 1 cm thick. I used a small plate to cut around to make bigger pasties but you can use large cookie cutters to make snack size ones.
Having put my circle of pastry on a pre-lined baking tray, put your filling into one half of the circle making sure to leave space around the sides.
Then using the beaten egg, brush the sides of the circle and fold the pastry over the filling. Then use a fork to press down, which also makes a nice pattern.
Put a hole in the top of the pasty for the steam to escape. The using the remaining beaten egg, brush the top of the pie to make an egg wash.
Then bake in a pre-heated oven at Gas Mark 6, 200C or 180C fan assisted for 25-30 mins.
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