Beef Pastry

Meat Pie

Meat Pie
  • 1 cup plain flour
  • 1 cup self raising flour
  • ½ teaspoon salt
  • 6 tablespoons butter
  • 80 ml cold water
  • 500 grams steak mince
  • 1 onion, chopped
  • 1 teaspoon salt
  • pinch pepper
  • 1 carrot, grated
  • pinch mixed herbs
  • 60 ml water
  • 2 tablespoons plain flour
  • 3 tablespoons water extra
  1. Put the mince, onion, seasonings, carrots and water in a pan and cook gently. Stir often until the meat is cooked. Blend the 2 tablespoons of plain flour with the extra water and stir into the meat to thicken. Leave this to cool while you make the pastry.
  2. Sift the flours and salt and rub in butter until it looks like breadcrumbs. MAke a well in the middle and add water while stirringwith a knife. This should make a dry dough. Put the dough on a floured surface and knead until smooth. Split it into two pieces, one a bit smaller and roll out the larger to fit a pie plate (about 20cm). Fill with the meat. Wet the edge of of the pie and roll out the rest of the pasty to fit the top. Cover the mince and press the edges together. Make a small hole in the middle for the steam to escape and brush with milk. Bake in a 200 degree Celsius oven for 30 minutes or until it goes golden on top.


Leave a Reply