10 April 2014

Mince Meat & Veg Pie

I had a half tub of sour cream left in the fridge I wanted to use up so I made up a batch of sour cream pastry (my go to pastry recipe since seeing it on Masterchef a few years ago) and then needed to decide what to make with it!  A bit of backwards thinking but thats me!  I ended up making both a sweet and savoury dish.  Today's post is the savoury dish... meat pie...  OMG it was so good, lucky I managed to get a couple of pics before it was all gobbled up!!!!  Seriously this pastry is heaven, super crumbly and light and just absolutely delish!!!!

Sour Cream Pastry

  • 200g cold butter, diced
  • 250g flour
  • 1/2 cup sour cream
  • Pinch salt
  1. In a food processor, bellini or thermomix mix butter, flour and salt until a breadcrumb type mixture forms.
  2. Gradually add the sour cream mixing until all comes together.
  3. Shape into a ball and wrap in cling then chill in fridge for at least 30mins.
Note: mixture is very soft to work with especially when out of fridge for too long it can be hard to handle.

Mince Meat & Veg Pie

  • 1 onion
  • 2 carrots
  • 3 garlic cloves
  • 2 bay leaves
  • 2 Tbsp stock concentrate
  • 80g tomato paste
  • 1 Tbsp gravox powder
  • 600-700ml water
  • salt & pepper
  • 450g mince 
  • 1 cup frozen peas & corn
  • 3 large button mushroom, chopped up
  1. Preheat oven to 180 degrees and spray a pie dish with oil.
  2. Roll out a sheet of pastry and blind bake for 15-20mins then set aside.
  3. Meanwhile, prepare meat mixture (which I made in my bellini so you'll need to adapt to stove top if you don't have a thermomix or bellini).
  4. Place onion, carrots & garlic in bowl and chop on speed 7 for 7 seconds.
  5. Scrap down sides and saute with a splash of oil for 2-3mins on speed 1 at 100.
  6. Add bay leaves, stock, tomato paste, gravox, water, salt & pepper to the bowl and place basket ontop.
  7. Place mince in basket and cook for 15mins on speed 1 at 100.
  8. Stir mince to break it up a bit then add peas, corn and mushrooms to basket and cook for further 5mins on speed 1 at 100.
  9. Stir again to combine basket ingredients before removing from the jug.
  10. Pour mixture from basket into the pre-baked pastry shell and add a little bit of the juice from the jug (enough to make the mixture moist but not too wet as you don't want to have a soggy pie!).
  11. Roll out another sheet of pastry and place on top and bake in oven for further 20mins or until pastry on top is golden brown.
Dont worry if the edges of your pastry aren't perfect, just do what I did and cut out stars and layer them around, did a good job of hiding the dodgy bits!

Tomorrow's post will be a sweet dish that I made to finish off the pastry!

ENJOY! :-)

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