 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
I have always liked a good mince round - what we call a mince pie here in Glasgow. Finally decided to make one for myself and the result was every bit as good as the one I usually buy from my butcher. Ingredients:
1 lb beef mince |
1 large onion, diced |
2 tablespoons sunflower oil |
1 pint water |
3 beef bouillon cubes |
3 tablespoons worcestershire sauce |
340 g frozen shortcrust pastry |
1 tablespoon milk, for brushing pastry |
Directions:
1. Heat sunflower oil in a large pan and gently fry onions until translucent.
2. Add mince to pan and break up with a fork- add the water making sure the mince is completely covered and bring to the boil.
3. Crumble in the oxo cubes and add the worcestershire sauce.
4. Cover the pan and reduce heat- simmer gently for 20 minutes.
5. When mince and onions are cooked allow to cool for about 15 minutes.
6. Roll out pastry on a floured surface and use half to line a 9 inch round shallow baking tin- make a lid with remaining pastry.
7. Put mince and onion mixture in tin and cover with pastry lid- thumb round the edges to seal and cut a small slit in centre of pastry lid- brush pastry with the milk.
8. Cook in a preheated oven at 190c for 30 minutes.
9. Best served with mashed potatoes and vegetable of your choice.
|
|