Mince and cheese pie. Photo / Babiche Martens
Makes 4
1 Tbs olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
2 cloves garlic, finely chopped
2 tsp rosemary, finely chopped
500g mince
1 tsp smoked paprika
1/4 tsp brown sugar
1/4 tsp tabasco sauce
1 Tbs flour
2 Tbs tomato purée
1/2 cup beef stock
Salt and pepper
4 slices cheddar cheese
Shortcrust pastry
1
egg
2 Tbs milk
Flaky pastry
1 Preheat oven to 200C. Grease 4 pie tins.
2 Heat a frying pan and add the oil. Cook the onion and carrot with the garlic and rosemary until golden.
3 Add the mince and brown with the paprika, sugar, tabasco and flour. Cook for 5 minutes then add the tomato puree, stock and seasoning.
4 Simmer for 15 minutes then take off the heat and leave to cool.
5 Line the pie tins with the shortcrust pastry. Spoon in the mince filling and top with slices of cheese.
6 Wet the edge of each pie then top with the flaky pastry and press to seal. Trim the edges of the pastry.
7 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.
