A mince and cheese pie is a Kiwi classic!
Ingredients
1 Tbsp | Olive oil |
1 | Small onion, finely chopped |
1 | Small carrot, finely chopped |
2 cloves | Garlic, finely chopped |
2 tsp | Rosemary, finely chopped |
500 g | Beef mince (Main) |
1 tsp | Smoked paprika |
¼ tsp | Brown sugar |
¼ tsp | Tabasco sauce |
1 Tbsp | Flour |
2 Tbsp | Tomato puree |
½ cup | Beef stock |
4 slices | Cheddar cheese |
1 packet | Shortcrust pastry sheet, defrost enough to line tins |
1 | Egg |
2 Tbsp | Milk |
1 packet | Flaky pastry sheet, defrost enough for 4 pie tops |
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Directions
- Preheat oven to 200C. Grease 4 pie tins.
- Heat a frying pan and add the oil. Cook the onion and carrot with the garlic and rosemary until golden.
- Add the mince and brown with the paprika, sugar, tabasco and flour. Cook for 5 minutes then add the tomato puree, stock and seasoning. Simmer for 15 minutes then take off the heat and leave to cool.
- Line the pie tins with the shortcrust pastry. Spoon in the mince filling and top with slices of cheese.
- Wet the edge of each pie then top with the flaky pastry and press to seal. Trim the edges of the pastry.
- Whisk the egg and milk together and brush over, then bake for 25 minutes or until golden, checking that the pastry is cooked on the bottom.
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