Delicious beef and onion hand pies flavoured with a hint of chilli - can be served either hot or cold.
Course: Lunch, Main Course
Saucepan or wok
***For the filling
500gground beef (1lb)
1beef stock cubedissolved in 1 cup of boiling water
1teaspoonFlour mixed with 125 ml water
***For the pastry
2cups(240 g) self-raising flour
4oz(125g) unsalted butter or margarinecut into cubes
4Tablespoons Ice cold water (approximately)
For the pastry
Place the flour, salt and margarine in a food processor and process briefly until the mixture resembles fine breadcrumbs
Add the egg and water and process until the mixture comes together in a soft ball. You may need extra water if the mixture is too dry
Tip out onto a floured board and form into a ball.
Wrap in cling film and leave in the fridge to chill
For the filling
Chop the onions, carrots and celery into 1 cm pieces
Pour the olive oil into a large pan and add the vegetables and allow to sweat gently until soft.
Add the beef mince and fry until the mince looks 'crumbly' and is no longer pink
Add the chopped mushrooms and fry for another 2 minutes
Add the salt, Worcestershire sauce, chilli and tomato paste and the crumbled stock cube
Add the flour and water mixture
Mix well and allow to simmer, stirring occasionally, for 5 minutes. If the mixture becomes too thick you may add a drop more water.
To assemble and bake
Pre-heat the oven to 200 degrees C (400 degrees F, gas mark 6)
Lightly grease a muffin tin
Place 2/3 of the pastry onto a floured surface and roll out thinly
Cut rounds of pastry and use to line the muffin tin
Fill each pastry shell with the cooled meat mixture, pressing down firmly
Place the remaining 1/3 of the pastry onto the floured surface and roll out thinly
Using a small cutter, cut lids for the pies
Moisten the edges of the pastry with milk, put the lids on the pies and crimp the edges with a fork to seal.
Brush with beaten egg and prick the lids with a fork to allow the steam to escape
Bake for approximately 30 minutes until the pastry is cooked and golden brown
You can use a packet of shop-bought shortcrust pastry for this if you prefer.The vegetables should be cut into small pieces so that they will fit into the mini pies. Large chunks of vegetable will be too big.I find a small cereal bowl is the ideal size for cutting the pastry for the muffin pans. For the lids you could use a drinking glass.
Beef and Onion Hand Pies first appeared on foodleclub.com on 15 April 2019