Mince and Cheese Pies
How to make Mince and Cheese Pies Recipe - This Kiwi classic is an all-time bestseller across the nation. Use a strong, full, mature Cheddar for a bold cheese aour. The commercial ones often have a runny pumpable cheese sauce I can only imagine what’s in it to make it like that! From: Dean Brettschneider
MAKES 4 INDIVIDUAL LUNCH-SIZE PIES
PASTRY:
1 quantity of Butter Puff Pastry
FILLING:
1 tbsp olive oil
1 tbsp butter
1 medium onion, finely chopped
2 cloves garlic, peeled and crushed
500g lean beef mince
30g standard plain flour
175ml beef stock, ready-made is fine
125ml lager beer
2 tbsp tomato purée or paste
1 tbsp Vegemite or Marmite (optional)
1 tsp balsamic vinegar
¼ tsp mixed herbs
salt and pepper, to taste
200g tasty cheese or Cheddar, grated
1 egg beaten with 2 tbsp water, for egg wash
2 tbsp black or white sesame
seeds for the topping
Method:
Make Butter Puff Pastry the day before and store wrapped in the refrigerator. Cut off a quarter of the pastry block and set it aside for the pie lids. On a lightly floured surface, roll out the larger piece of pastry to a square, approximately 4mm thick. Cut the square into quarters. Line each individual pie dish, ensuring the pastry is firmly pressed against the sides and leaving some hanging over the edge of the dishes. Roll out the smaller piece of pastry to a square, approximately 3mm thick. Cut the square into quarters, cover with plastic wrap and set aside.
Heat the oil and butter in a large frying pan, then add the onion and garlic and cook until the onion is golden. Add the beef mince and cook until well browned, stirring occasionally to prevent large lumps of meat forming. Stir in the flour and cook for approximately 30 seconds. Gradually add the beef stock and beer, then bring to the boil. Add the tomato purée or paste and Vegemite or Marmite (if using), balsamic vinegar, mixed herbs, and salt and pepper to taste. Lower the heat and simmer gently for 10 minutes, then remove from the heat and allow to cool.
Fill each pastry-lined dish almost up to the top with the mince filling, then add a small handful of grated tasty cheese or Cheddar.
Brush the edge of the pastry bases with water and place the lids on top. Seal edges and trim off any excess pastry with a sharp knife. Brush the tops of the pastry with egg wash and sprinkle with sesame seeds. Rest for 1–2 hours (or longer) before baking.
Bake in a preheated 220°C oven for 25–30 minutes or until pastry is crisp and golden-brown in colour. Allow to cool in the dishes for 10 minutes, then remove from dishes and place on a cooling rack.
Serve with your favourite tomato sauce and a crisp green salad or bowl of French fries.
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