Mince Pie

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RECIPE

MINCE PIE

Makes 1 x 7” Pie

Serves 6

For the pastry crust make 1 ½ times the quantity needed for the Apple Pie

Filling

½ kg Chicken / Lamb mince

1 large onion finely chopped

1 tablespoon oil

2 large tomatoes skinned, deseeded and puree

1 sprig each, fresh rosemary and thyme

2 tablespoons, chopped garlic or chives

2 tablespoons barbeque sauce

1 teaspoon red chilli flakes

Salt to taste

1 teaspoon Pepper

½ cup grated Parmesan or Cheddar Cheese

  • Fry the onions over medium heat in oil till they are glassy and change colour.
  • Add in the tomatoes and let the liquid dry out a little. Add in the mince and stir constantly to break up any lumps. Stir till it changes colour. Add in the herbs, barbeque sauce, chilli flakes, salt and pepper.
  • Add in ¼ cup water and let it cook, covered for another 15 minutes. Open the lid and on a high flame stirring constantly dry out the juices if any.

 

  • When cooled spoon the mince into the ready shell which has been egg washed. Sprinkle the cheese over the mince.
  • Roll out a thin ¼” circle from the remaining dough and lay it on top to cover the filling. Make a few slashes with a knife to let out steam or make cut outs with tiny shape cutters. Brush the top with egg
  • Bake in a preheated 190oC oven for 30-35 minutes or until golden and flaky.
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