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
- 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
- PASTRY: Step 1 - Sift the flour into a large bowl with a good pinch of sea salt.
- 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.
- 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.
- 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.
- Step 5 - Chill pastry for 30 minutes before using.
- Heat a large pan without oil and add the beef, cook well and drain off all fat that comes out of the meat.
- Add the onion, garlic and grated veg and allow to cook down for a few minutes.
- 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.
- 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.
- 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.
- 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.
- 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