Monday, January 02, 2006


I got the wrong type of puff pastry (shells) so I had to make do. It would had been better with a crust over the whole pie.


1 1/2 lbs minced steak
2 beef stock cubes
1 teaspoon soy sauce or Worcestershire
1 1/2 cups water
pinch nutmeg
2 tbsp plain flour
salt and pepper
1/4 cup water (extra)

Pie base

2 cups plain flour
2/3 cup water
1/2 tsp salt
1 tbsp beef dripping

Pie top

1 packet puff pastry
1 egg yolk
1tsp water

Place meat in a saucepan, stir over low heat until meat is well browned.
Drain of any surplus fat,add crumbled stock cubes,water, salt and pepper,nutmeg.
Stir until boiling,reduce heat,cover and simmer gently for 20 minutes,remove from heat.
Combine extra water and flour,stir till smooth,add the flour mixture to the meat, stir till combined, return to heat.
Stir until meat boils and thickens, add sauce .
Mix thoroughly.
Simmer uncovered for 5-10 minutes.


Mix flour and salt in bowl. Combine drippings and water together into a pan. Stir over heat until dripping melts. Stir in flour until combined. Torn out onto floured sheet of paper, knead slightly until smooth. Roll out and line the base and sides for a greased 4 inch x 4 inch pie tin, or one pie tin.

Fill with fillings.

Roll out puff pastry and cut to fit tops of pies. Wet edge of pastry with egg mixture and make a small hole for steam to escape.

Bake for 15 to 20 minutes until pies are golden brown.

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