Mince Beef Pie – A Family Heritage
I did not get into cooking without some family heritage.
|My Mum in the 1960’s
My mother is an excellent and adventurous cook and a competitive baker (in a Kirstie’s Homemade way).
|Gran in the 1930’s
Her mother used to cut recipes by Elizabeth David from the newspaper. I know because I have her cookery books and those cuttings fell out when I opened them.
On my Dad’s side, his maternal grandfather was a baker,
|Granny and Grandpa
and his dad, my grandfather, was a butcher with his own business.
So back to the pie! My mum used to make this pie which she learned from my grandpa, the butcher, she taught me how to make it too.
It is so simple and so delicious and every now and again I trot out this recipe again, it never fails.
Minced Beef Pie
500g mince beef
small onion, finely chopped
salt & pepper
3 tsp worcestershire sauce
1 packet of puff pastry, the ordinary stuff will do you don’t need the butter puff pastry.
Mix the filling ingredients together (keep a little egg for egg wash)
Roll out just under half the pastry and line a metal pie dish or pyrex pie plate.
Press the filling mix into the pie dish, brush the edges of the pastry with egg wash, roll out the rest of the pastry to make a lid, crimp the edges. Make two slits in the top to let the steam out.
Bake at 200C for 40 minutes until golden brown.
I served my pie with mashed potatoes and red cabbage baked with apple and red wine vinegar.
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