Minced beef and potato pie

Ingredients

• 400 gsieved flour
• ½ teaspoonsalt
• 70 glard
• 70 gbutter
• 1beaten egg
• 6hard-boiled eggs
• 600 gminced pork
• 300 mlwater
• 1 sachetgelatine
• 6 tablespoonssweet wine
• as neededsalt for seasoning the meat and potato purée
• to tasteblack pepper
• to tasteparsley
• as neededcold water for sealing the pastry
• as neededbeaten egg for brushing
• as neededplain flour for dusting
• unspecifiedpotatoes, cooked
• a few splashesmilk
• a small handfulraisins

Instructions

1. 1

   Mix the flour

   Put the flour in a bowl and make a well in the middle. Add the egg, then lightly cover it with flour.

2. 2

   Make the pastry

   Warm the lard, butter and 6 tablespoons of water in a saucepan. Bring to the boil, pour over the flour and mix with a spatula, then knead until the dough is smooth and even.

3. 3

   Rest the dough

   Cover the dough with cling film and leave it to rest for 30 minutes.

4. 4

   Cut pastry rounds

   On a floured surface, roll out the dough and cut 6 circles to fit individual moulds.

5. 5

   Fill the moulds

   Use the remaining pastry to line the bases and sides of the moulds. Half-fill them with minced meat seasoned with salt, pepper and parsley.

6. 6

   Add the eggs

   Place one hard-boiled egg in the centre of each pie, then fill the moulds with more meat.

7. 7

   Bake the pies

   Cover each pie with a pastry circle and seal the edges with cold water. Make a small hole in the centre, brush with beaten egg and bake for 45 minutes at 170°C.

8. 8

   Bake again

   Leave the pies to cool, remove them from their moulds and place them on a baking tray. Brush all over with beaten egg and bake for a further 15 minutes, then leave to cool.

9. 9

   Add the gelatine

   Put the gelatine and water in a saucepan and warm over a low heat until dissolved. Let it cool slightly, then pour ½ dl (50 ml) of gelatine into each pie through the centre hole. Leave to cool for 6 hours before serving.

10. 10

    Make the purée

    Mash the cooked potatoes, adding a few splashes of milk as you go, and season with salt to taste. Add a small handful of raisins as a garnish, and serve the purée alongside the meat pies.

What is a minced-meat pie?

A meat pie is a pastry case filled with seasoned meat, and this version is made as individual pies with a hard-boiled egg at the centre. The method also adds gelatine through a hole in each baked pie, a traditional way of setting a savoury filling.

The recipe is labelled as beef, but its ingredient list calls for minced pork. It is also paired with potato purée, though the amount of potato is not specified.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 0g protein, 0g carbs, 24g fat.

The pastry flour supplies most of the carbohydrates, while the lard and butter contribute much of the fat; the pork and eggs provide protein. Serve a pie with a moderate scoop of potato purée and a vegetable side to make a more balanced plate.

The pastry

Hot fat: the lard, butter and water are brought to the boil before being mixed into the flour. Work the mixture until the dough is even, then give it the full 30-minute rest stated in the method.

Rolling: flour the work surface lightly so the dough can be rolled and cut into six rounds. Keep enough pastry aside to line the moulds as well as cover them.

Building the filling

Seasoning: the method calls for salt, pepper and parsley in the minced meat, but does not give quantities for them. Mix these through the pork before filling the pastry cases.

Egg centre: fill each case halfway with meat, place a hard-boiled egg in the middle, then add more meat around it. This layering helps keep the egg inside the pie as it is cut.

Sealing and baking

Seams: use cold water to help seal each pastry lid against the sides of the case. Make the small central opening before brushing with egg, as it is also used later to add gelatine.

Two bakes: the pies bake first for 45 minutes at 170°C, then are removed from their moulds, brushed again and baked for another 15 minutes. The method does not give a separate doneness cue, so follow these stated times and check that the pastry is cooked through.

Setting with gelatine

Dissolve the gelatine in the water over a low heat, then let it cool a little before adding it to the pies. The method specifies 50 ml per pie, poured through the centre hole.

Allow six hours for the pies to cool and set before serving. This makes the recipe a longer project than its stated 30-minute total time suggests.

Potato purée on the side

Mash the cooked potatoes while adding milk a little at a time, stopping when the texture suits you. Season with salt and finish with a small handful of raisins, as directed.

Serve the purée as an accompaniment rather than a filling. The recipe does not specify how many potatoes to use, so the amount will need to be judged according to the number of portions you want.

Recipe notes & tips

• Measure the moulds before rolling so the six pastry lids fit them.
• Keep the pastry edges clean where they meet, so the cold water can help seal them.
• Leave the central opening clear for adding the gelatine after baking.
• Cool the pies before removing them from their moulds to help them hold their shape.
• Add milk to the potato purée gradually so it does not become too loose.
• Allow for the full six-hour setting time before planning to serve the pies.

Variations

• Use beef: replace the listed minced pork with minced beef to match the recipe title.
• Adjust the herbs: use another familiar herb in place of parsley if preferred.
• Change the side: serve the pies with vegetables instead of potato purée.
• Skip the raisins: leave them off the purée if you prefer it without a sweet garnish.

Common mistakes to avoid

• Assuming the recipe takes 30 minutes: the stated method includes 60 minutes of baking, a 30-minute dough rest and six hours of setting.
• Overfilling the cases: leave room for the egg and top layer of meat.
• Leaving out the vent: make the central hole before baking so it remains available for the gelatine.
• Adding gelatine while very hot: let it cool slightly first, as the method directs.
• Using the listed amount of water for the dough: the pastry step specifically uses 6 tablespoons, not all 300 ml.

How to store

Once set, keep the pies covered in the fridge and use within 2–3 days. Reheat until hot throughout, or serve cold if preferred; the recipe itself says to leave them to cool before serving.

Frequently asked questions