Preheat oven to 350 degrees F (175 degrees C). I made these using individual 5" disposable aluminium pie tins; however, the ingredients listed would also make a large double-crusted plate pie. For the glaze, mix together the egg and milk and brush it over the pastry. Instructions Checklist. Separate egg yolk from the white. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Increase the heat and add the beef, browning well, for 4-5 minutes. 700 g beef brisket or chuck dice into small bite-sized chinks; 700 g Waxy Potatoes Maris Pipers do a good job, peeled and diced into small bite-sized chunks; 2 medium onions roughly chopped into small pieces; 1 litre beef stock made from stock cubes, or make your own; Salt and Pepper to taste Trim the pastry, then seal and crimp the edges. Shortcrust pastry should be rolled out to approx. Pie Filling. Made to an original recipe using Hot Water Pastry.Maris Pipers do a good job, peeled and diced into small bite-sized chunks,Place the onions, beef and beef stock into a,Turn down the heat to a soft simmer and let the ingredients cook out for about 2½ hours, Keep an eye on the stock level that it doesn't get too low, stirring now and again.At the 2½ hour mark add the potatoes to the pan and cook for another 30 minutes.If the mixture is still too wet, place a tablespoon of flour into a cup and add a little water to make a thickish paste, stir this into the mixture to thicken it up and cook out for a further 5 minutes.The filling should be fairly thick rather than swimming in gravy,Remove from the heat and let the filling cool down completely.Sieve the flour and salt into a large bowl, make a well in the middle and add half of the water.Bring the flour and water together and then add the remaining water, combine well to form a sticky dough.Turn it out onto a sheet of clingfilm, wrap it well and place in the fridge for about 30 minutes.Preheat your oven to 200° C (392° F) fan/ 220° C (428° F)/ gas mark 7.Lightly grease and flour the insides of your pie cases.Remove the pastry from the fridge and the clingfilm and place on a well-floured work surface.Separate the dough into ⅓ and ⅔ pieces. Advertisement. Add the onion,leeks,carrot's, and cook for 2-3 minutes, then stir in the tomato Puree, and cook for 2-3 more minutes. Retain the trimmings for decoration.Knock up edges to form a good seal by holding a sharp knife horizontally against the cut edge and gently tapping the pastry edge all the way round.Make a fluted edge by laying your thumb and forefinger of the left hand on the top of the pastry facing outwards, then with the fore finger of your right hand gently pushing the pastry edge up against the other two fingers as shown.Make a small steam escape hole in centre of lid.Re roll trimmings by gathering into a ball and kneading gently together and roll out as usual.To make rounded leaves cut out rounds of pastry using a small biscuit or cookie cutter.Then use cutter to cut out a ‘leaf’ shape from the discs, you should achieve two from each disc.With the point of a sharp knife mark veins on the leaves.Brush pie top with beaten egg for a golden glaze and arrange the leaves on top of pie in a pattern of your choice.Brush again with beaten egg and bake as directed in recipe.Roll out pastry (as described in the ‘Rolling out Puff Pastry ‘ section), to a rectangular shape and with the pastry approx. Serve hot. Place potato slices in a medium bowl with enough water to cover. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Good appetite! Find out how to make meat and potato pie with this easy recipe – made with mincemeat and potato, cheese, garlic, and onion. Add the ground beef and break up the meat and allow to brown. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Season with salt, pepper and the Worcestershire sauce and set to one side.Slice the potatoes into 1cm slices and pat dry. Can be frozen before the final baking or after being baked. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Step 2. Also wonderful with hot gravy! Crecipe.com deliver fine selection of quality Potato and minced meat pie recipes equipped with ratings, reviews and mixing tips. Keep the ⅔ piece wrapped in clingfilm while you work on the other piece.Roll out the smaller piece on a well-floured surface to about ¼"thick,Using the pie case as a template for the lids, flip the case over and cut out 8 lids the same size as the top of the pie case,Roll out the rest of your pastry on a well-floured surface to again ¼" thickness and now cut this into 8 squares at least ½" larger in diameter than the rim of the pie case.Place a piece of pastry evenly over a pie case and using another pie case press the pastry down to fit into the pie case.Trim the excess pastry around the rim of the pie case.Fill each pie case with the filling level with the top and smooth.Moisten the rim of each pie with cold water.Place a lid on each one and press the edges together so as to form a seal.Cup your hands around the top of each pie and slightly lift the edges away from the top of the pie case, this will help when coming to turn the pies out when baked.Brush the tops and edges with milk and make a small incision in the top to let the steam out whilst baking.Place on the middle shelf in the oven and bake for.The pastry should be a nice golden colour when baked, remove from the oven and let them cool for 10 minutes, then carefully remove from the pie cases and cool further on a wire rack.This recipe is designed to make 8 individual pies.Depending on the size of the pie cases that you use, you may get more or less than the recipe indicates.We use cookies to ensure that we give you the best experience on our website.
Usually made with puff pastry but shortcrust pastry can be used. Delicious little "hand pies" which are ideal for picnics as well as for brunch, lunch & light snacks. Brush the rim again with beaten egg.To give a final neat appearance cover the rim again with pastry strips.Finally brush the pie top all over with beaten egg and bake according to instructions in recipe.Sauté onion and garlic in a large pan with vegetable oil until tender then add the beef and brown all over.