Beefsteak Minced Pie Recipes

MINCED BEEF PIE

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.
• Add the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.
• Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.
• Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
• Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.
• To serve, slice into wedges.

CLASSIC MINCEMEAT PIE

Steps:

• Heat oven to 425 degrees F. Unroll pie crusts. Line ungreased 9-inch pie plate with one crust. Fill with mincemeat. Cover with second crust and seal edges. Cut slits in top crust to vent steam. Bake 25 to 30 minutes. Serve warm with vanilla ice cream if desired.

EASY STEAK PIE

Steps:

• To make the filling, heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured.
• Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days ahead and chilled or frozen for up to three months.
• To make the pie, heat the oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few minutes before serving.

STEAK PIE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned on the outside. Add the onion; cook and stir until tender, about 5 minutes. Stir in the mushroom gravy mix and 1 cup of water. Season with Worcestershire sauce, salt, and pepper. Turn heat to low, and simmer for 20 to 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Transfer the beef mixture to a casserole dish. Roll out the puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk together the egg and 1 tablespoon of water in a small cup using a fork. Brush over the top of the pastry.
• Bake for 20 minutes in the preheated oven, until the pastry is puffed and golden brown.

BEEFSTEAK MINCED PIE

Steps:

• Preheat the oven to 350 degrees.
• To make crust, combine flour and salt in a large bowl. Add butter, and with a pastry cutter or two forks, cut butter into flour until the mixture resembles coarse cornmeal. Add ice water spoon by spoon, mixing between additions, only until the dough holds together. Remove from bowl, cut in half and cover one piece with plastic wrap and refrigerate.
• On a lightly floured board, roll the other half into a circle large enough to fit a 9-inch deep-dish pan. Place the dough in pan, line with foil and weigh down with beans to keep crust from puffing up. Bake until light golden brown, about 30 minutes. Remove from oven, remove beans and set aside. Keep oven on.
• To make filling, brown shallots and garlic in butter in large skillet over medium heat. Add raisins, apples, lemon and orange zest, and cook 3 minutes. Add cinnamon, mace, cloves and sherry. Bring to boil. Add sugar, stir well, cook 5 minutes and set aside.
• Remove the refrigerated pie dough and allow it to soften. Dredge beef in the flour, then set it aside on wax paper. Reserve any remaining flour to thicken gravy, if necessary.
• Melt the lard in a large skillet. When hot, brown the beef. Add the onions and cook over medium heat until they are slightly golden. Add the thyme, broth and the reserved fruit mixture and simmer for 7 minutes, or until the mixture begins to thicken. Add two tablespoons flour if the gravy is too thin. Remove from heat.
• Spoon mixture into baked pie shell. Roll out remaining dough and cut into strips 9 by 1 1/2 inches. Cover pie in a lattice pattern. Bake 35 minutes, or until top is golden.