Minced Beef and Onion Pies

Ingredients

• 1 pound (453 grams) minced/ground beef
• 1 tablespoon vegetable oil
• 1 cup (128 grams) onion, finely chopped
• 1 cup ( 115 grams) carrot, peeled and chopped
• 1 tablespoon plain/all-purpose flour
• 1 tablespoon tomato puree/paste
• 1/4 cup (60 ml) Worcestershire sauce
• 1/4 cup (60 ml) beef stock
• Salt & pepper
• 3 cups (390 grams) plain/all-purpose flour
• 1/2 teaspoon salt
• 1 cup (227 grams) unsalted butter (cubed and kept cold until ready to use)
• 1/2 cup (118 ml) cold water
• 1 egg beaten to brush on pastry

Instructions

1. 1

   --- For the filling: ---

2. 2

   Add oil to large saucepan and heat over medium heat. Add the ground beef and break up the meat and allow to brown. Add the onions and carrots, stir and cook for about 5 minutes to soften slightly.

3. 3

   Add the flour and stir well, cook for 2 minutes. Stir in the tomato paste, Worcestershire sauce and beef stock.

4. 4

   Simmer for 10 minutes until thickened and the liquid has reduced. Taste for seasoning, depending on how much salt your beef stock has, add salt and pepper to taste.

5. 5

   Strain off any fat that comes to the surface. Transfer to a bowl using a slotted spoon and allow to cool.

6. 6

   --- For the pastry: ---

7. 7

   To a food processor add the flour and salt and butter. Pulse until you get the texture of fine breadcrumbs.

8. 8

   With the processor running, slowly drizzle in cold water until it forms a ball. Remove, knead a little on a floured board. Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes or overnight if making ahead.

9. 9

   Preheat oven to 350°F/180°C. Butter 4-5 inch (12 cm) pie dishes (or 1, 9-inch/23 cm round pie dish).

10. 10

    Cut the dough in half and roll out onto a floured board. Cut out 4- 5 ½-inch (14 cm) rounds out of the pastry, or just slightly bigger than your dishes. Refrigerate or freeze any leftover dough.

11. 11

    Put the pastry into the dishes and smooth evenly, allowing the excess to hang over the side. Add 3 tablespoons filling into each pie dish. Brush the edges of the pastry with the egg wash.

12. 12

    Roll out the other half of the dough. Cut 4 more 5 1/2 inch (14 cm) rounds. Lay each round over each pie and seal the edges with a fork.

13. 13

    Brush all pie tops with egg wash.

14. 14

    Place them onto a baking sheet and bake for 30 minutes or until golden brown. Depending on your oven.