I love food to make ahead ready for the busy midweek schedule and am constantly thinking of different ways of serving cost efficient meals.
This harks back to my grandmothers cooking where she had a special earthenware pie plate for cooking her beef mince pies. Here, I've used a 20cm quiche dish which gives a deep rich filling inside crispy light pastry.
Recipe provided by Fiona at Recipes2share.com
| Serves | Cooking times | Prep time |
|
4 |
45 mins |
20 mins |
250g of Lean Minced Beef
1 Onion, Finely Chopped
A Handful of Mushrooms, Finely Chopped
1/2 tsp of Anchovy Paste
2 tsp of Tomato Paste
A Splash of Red Wine
A Sprinkle of Thyme
Freshly Milled Black Pepper
1 tsp of Instant Gravy Granules
Pastry
200g of Plain Flour
100g of Chilled Butter
1 Egg
2-3 tbs of Chilled Water
A Little Milk for Brushing
1. Place the minced beef in a medium sized pan along with the chopped onion and mushrooms, anchovy and tomato paste and a splash of red wine. Allow to simmer for about 15 minutes until cooked and the mixture has bound into a thick rich sauce.
2. Whilst the beef is cooking begin to make the pastry, the easiest way being with a food processor. Measure the flour and butter into the bowl and pulse to a tiny breadcrumb texture. Add the egg, pulse again, then the chilled water, one spoon at a time until you have a stiff paste.
3. On a lightly floured surface, gently knead the pastry into a ball. Divide into 2/3 and 1/3. Rolling the larger piece to fit the quiche dish, trimming around the rim. Roll out the smaller piece into a circle slightly larger than the top of the dish. Leave both to rest
4. Sprinkle in the thyme, black pepper and gravy granules, mixing well. Taste and adjust seasoning. You shouldn't need extra salt as it is contained in the anchovy paste and gravy granules. Leave to cool.
Pre-heat oven to 190 degrees C
5. Pile the beef filling into the pastry case, spreading out evenly. Dampen the top edge of the pastry lining then using your rolling pin to help, lift the lid and place on top. Press down with your thumbs to make a good seal.
6. Make an steam vent in the centre of the lid and trim overhanging pastry. Brush with a little milk then bake about 45 minutes in the pre-heated oven, until the pastry is golden, crisp and shrinking from the sides of the dish.
250g of Lean Minced Beef
1 Onion, Finely Chopped
A Handful of Mushrooms, Finely Chopped
1/2 tsp of Anchovy Paste
2 tsp of Tomato Paste
A Splash of Red Wine
A Sprinkle of Thyme
Freshly Milled Black Pepper
1 tsp of Instant Gravy Granules
Pastry
200g of Plain Flour
100g of Chilled Butter
1 Egg
2-3 tbs of Chilled Water
A Little Milk for Brushing
1. Place the minced beef in a medium sized pan along with the chopped onion and mushrooms, anchovy and tomato paste and a splash of red wine. Allow to simmer for about 15 minutes until cooked and the mixture has bound into a thick rich sauce.
2. Whilst the beef is cooking begin to make the pastry, the easiest way being with a food processor. Measure the flour and butter into the bowl and pulse to a tiny breadcrumb texture. Add the egg, pulse again, then the chilled water, one spoon at a time until you have a stiff paste.
3. On a lightly floured surface, gently knead the pastry into a ball. Divide into 2/3 and 1/3. Rolling the larger piece to fit the quiche dish, trimming around the rim. Roll out the smaller piece into a circle slightly larger than the top of the dish. Leave both to rest
4. Sprinkle in the thyme, black pepper and gravy granules, mixing well. Taste and adjust seasoning. You shouldn't need extra salt as it is contained in the anchovy paste and gravy granules. Leave to cool.
Pre-heat oven to 190 degrees C
5. Pile the beef filling into the pastry case, spreading out evenly. Dampen the top edge of the pastry lining then using your rolling pin to help, lift the lid and place on top. Press down with your thumbs to make a good seal.
6. Make an steam vent in the centre of the lid and trim overhanging pastry. Brush with a little milk then bake about 45 minutes in the pre-heated oven, until the pastry is golden, crisp and shrinking from the sides of the dish.
