Great in a muffin tray for party pies!


Ingredients (serves 4 | makes 8 slices)

  • 125 grams 00 flour
  • 125 grams Unsalted butter
  • 50mls Cold water
  • Filling:
  • 500 grams Lean beef
  • 1 cup Real beef stock
  • 1 tsp Flour
  • 2 cloves Garlic
  • 1/2 Chopped onion
  • 1 cup Zucchini, grated
  • 1 cup Carrot, grated

Method

  1. PASTRY: Step 1 - Sift the flour into a large bowl with a good pinch of sea salt.
  2. Step 2 - Add butter to the flour and rub in using your hands. You should still be able to see chunks of butter. Make a well in the centre, add 100ml cold water and combine, adding a little more water if necessary, until you have a firm rough dough.
  3. Step 3 - Roll out on a lightly floured board into to a rectangle about 20cm x 50cm. You should be able to see streaks of butter in the pastry.
  4. Step 4 - Fold a third of the pastry into the centre, then fold the bottom third up over that. Give dough a quarter turn and roll out again. Repeat folding, rolling and turning twice more.
  5. Step 5 - Chill pastry for 30 minutes before using.
  6. Heat a large pan without oil and add the beef, cook well and drain off all fat that comes out of the meat.
  7. Add the onion, garlic and grated veg and allow to cook down for a few minutes.
  8. Add the flour to the cup of stock and mix in well, once no lumps add to the pan and let simmer for about 15 mins until the sauce thickens. Stir every few mins.
  9. Take off heat and put in a bowl and allow filling to cool completely before adding to the tin so the pastry doesn't go soggy.
  10. Remove pastry from the fridge, cut 1/3 of the dough from the disk for the lid and put aside. Roll out the larger amount until about 3mm thick. Grease the pie dish and line the dish with pastry. Poke a couple fork holes and roll out the remaining 1/3 for the lid.
  11. Place cooled filling in the pie and the put the lid on. Using a fork, crimp and fold all overlapping edges. And wash over with a pastry brush and a beaten egg lightly to give it a golden finish.
  12. Place in a 160° oven on fan force for 60 mins or until the pie is golden and the top feels firm. Allow to cool slightly and turn out on to a chopping board


  • Looks so yummy. Love the idea you can make family or party pies. Thanks for sharing

    Reply


  • I love the idea for party pies. Thanks for the recipe.

    Reply


  • I love a good pie, have never tried making my own pastry though!

    Reply


  • Looks fantastic. Thanks for sharing.

    Reply


  • Looks like a lovely hearty meal.

    Reply


  • Making pastry brings back memories, I do it since I was very young and I was the only one in the house who loved baking and cooking.

    Reply


  • Looks great and should be easy to make – just need the pie dough, have lots of things to use as a filling.

    Reply


  • I love pies coming into winter – so easy to sneak veg into it for the kids too.

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  • I’ve never made homemade pastry, I just buy it. I’m not confident in doing it, but find the bought pastry just fine.

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  • Your pastry look’s amazing and a lovely recipe for the cooler weather,thanks!

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  • This is a lovely indulgent recipe that I am keen to try. However I am unsure what 00 flour is unless it is a typo.

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  • I’ve never tried making a pie before. This sounds too good not to try! Hoping this will be a winner with my kids. Sounds yummy!

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  • That looks incredible! I bet it tastes just as good! If only i was good with pastry i would try this!

    Reply


  • this looks really great – you must have good hands, mine are too hot for pastry


    • I always use 2 knives to mix the ingredients for the pastry and preferably ice water. For a more puffy effect I repeat the rolling & folding for several times, leaving it to rest in the fridge in between.

    Reply


  • I’m eager to give this one a go.

    Reply

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