Minced Beef Pie Food

GROUND-BEEF PIE

Steps:

• Preheat oven to 400 degrees. Heat 1 tablespoon oil in a large skillet over medium heat. Cook onion until translucent, about 4 minutes. Add beef, cayenne, cinnamon, and lemon juice; season with salt and pepper. Cook, stirring, until beef is browned, about 10 minutes. Add almonds and parsley; cook 3 minutes more. Let cool slightly.
• In a bowl, season eggs with salt and pepper; add milk, and whisk to combine. Fold into beef mixture.
• Lay 1 phyllo sheet on a clean work surface. Brush lightly with oil; lay another sheet on top, staggering corners. Repeat with remaining phyllo sheets and oil, rotating sheets slightly each time. Gently place dough in an 8-inch pie plate; fill with mixture. Fold edges over top. Brush with oil. Bake until golden brown and filling is set, 20 to 25 minutes. Dust top with sugar and cinnamon. Serve hot, sliced into wedges.

MINCED BEEF PIE & MINTY MUSHY PEAS

Steps:

• Fry the onion, carrots and celery in the oil in a large frying pan until softened. Add the mince, increase heat and cook for 5 mins or until well browned. Stir in the tomato purée, Worcestershire sauce and stock. Simmer for 5 mins until the sauce has thickened slightly. Cool for 10 mins.
• Heat oven to 200C/180C fan/gas 6. Spoon the mixture into 4 individual pie dishes or one large dish. Brush the dish rims with egg, then lay the pastry on top and trim. Seal edges with a fork and brush the pastry with more egg. Poke a little hole in the top and cook for 25-30 mins or until the pastry is golden and risen.
• Meanwhile, cook the peas in boiling water, then drain and mash with the mint sauce. Serve the pies with the hot peas on the side.

GROUND BEEF MEAT PIE

Steps:

• Heat butter in a large skillet over medium high heat until the butter starts to sizzle and shimmer. Add in onions, garlic, parsley and ground beef. Stir well with a spatula and cook for 5-6 minutes until meat browns and is no longer pink.
• Add in potatoes, carrots, Worcestershire sauce, dark soy sauce, salt and pepper. Stir well to cook evenly for another 2-3 minutes. Stir in breadcrumbs until fully combined.
• Remove the skillet from the heat and let the meat filling cool down completely for about an hour, up to overnight.
• Preheat the oven to 400°F.
• Transfer the first dough disc onto a 9-inch pie pan and gently press down to form into the bottom pie crust. Slowly transfer the meat filling from the skillet into the dough-lined pie pan and use a spatula to spread evenly across.
• Carefully place the second dough disc over the filling as the top pie crust. Make sure it covers the pie pan entirely. Gently press the edges of the top crust and the edges of bottom crust together, and crimp with your fingers to seal. Make 5-6 slits on top of the top pie crust for ventilation.
• Gently brush the egg wash over the top crust and edges. If your oven is not ready at this point, store the assembled meat pie in the fridge to prevent the pie crust from disintegrating (the butter in the dough melts quickly at room temperature).
• Bake the pie for 20 minutes until the edges of the pie crust turn golden brown. Then, reduce heat to 350F, and bake for another 40 minutes until the rest of the top crust is golden brown.
• Remove the pie pan from the oven and let it cool at room temperature for at least 1 hour. Serve warm.

GRANDMA'S GROUND BEEF PIE

Steps:

• In a skillet on med heat cook first 5 ingredients till meat is no longer any pink.
• Add any seasoning of your choice.
• Drain off any fat.
• Press into a ungreased 9 inch pie plate
• Put the cheese on top.
• In a bowl combine eggs,Milk,and biscuit mix , Mix well.
• Pour over cheese.
• Bake at 400°F for 35 min or until knife or toothpick comes out clean.
• In addition you can pour gravy over this wonderful meat pie YUMMM.

AUSSIE MEAT PIE RECIPE

Steps:

• Sprinkle beef with 1/2 tsp salt and pepper.
• Heat 1 tbsp oil in a large heavy based pot over high heat. Add 1/3 of the beef and brown aggressively all over, then remove. Repeat with remaining beef, adding more oil if needed.
• Turn stove down to medium high. Add garlic and onion, cook 3 minutes.
• Add flour, stir through.
• Slowly add beef stock while stirring constantly. Once flour is dissolved, add wine, tomato paste, Worcestershire, pepper and bay leaves.
• Return beef into pot, cover with lid, adjust heat so it's simmering gently.
• Simmer 1 hr 45 minutes. Remove lid, increase heat slightly and simmer 30 - 45 minutes, stirring regularly, or until beef is fork tender and liquid reduces down to a thickish gravy, just about covering beef (see video). Do not reduce liquid too much - thickens more as it cools & in pie.
• Remove from stove, cover and cool filling (I usually leave overnight).
• Preheat oven to 180C/350F.
• Cut out 6 rounds from the shortcrust pastry, then drape pastry into pie tins - don't stretch and pull pastry, causes shrinkage. (Notes 1 & 6)
• Place pies on tray. Top each pie with large sheets of parchment / baking paper and fill with pie weights (Note 7).
• Bake 20 minutes, remove, then use paper overhang to carefully remove pie weights.
• Return crusts into oven for 5 minutes or until base is light golden and dry (can skip, Note 8). Remove from oven.
• Fill pies with cooled filling, push down to fill. Should be slightly mounded.
• Cut rounds from partially thawed puff pastry - cut them slightly larger than the edge of the cooked pastry bases.
• Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.
• Brush lids with egg, then cut a 1cm / 0.5" incision in the middle using a small knife.
• Bake 30 minutes or until deep golden and puffed.
• Devour hot and fresh, topped with tomato sauce or ketchup if desired!

COMMUNITY RECIPE: PORTUGUESE MINCED BEEF AND CHORIZO PIE

Steps:

• Chop up some good old potatoes into diced squares, but in a pot of boiling hot water, with a sprinkle of generous sea salt, simmer until super duper soft!
• In a food processor, combine the minced beef and chorizo in one bowl. And onions and garlic until finely chopped in a separate bowl.
• In a large pot, add a drop of olive oil, once the pan is hot add in the finely chopped onions and garlic and stir for a few minutes until fragrant. Then add the minced beef and chorizo, and continue to cook everything together for a further 5-10 minutes until the meat is 80% cooked.
• Add in a tin of chopped tomatoes, the bay leaves, Italian herb seasoning, salt, pepper and sugar (adjust the seasoning to your taste). summer for a good 20-25 minutes on low heat. After 20-25 minutes if the sauce is looking too thin, add cornflour to thicken the sauce!
• Preheat the oven to 250 degrees on a fanned oven.
• To make the mashed potatoes, drain the potatoes and put back into the sauce pan. Add a dollop of butter and some milk, add the milk at different stages until super smooth, at the very end add a splash of cream to give it that silky smooth texture.
• In a squared oven dish, add half of the mashed potatoes on the bottom, spread evenly. Add the minced meat mixture, and then the rest of the potatoes on top. Whisk 1 egg yolk and brush on top of the pie, with a sprinkle of mozzarella and parmigiana cheese. (Optional: sprinkle paprika)
• Bake in the oven for 20-30 minutes or until the top is golden brown! Allow the dish to cool for 10 -15 minutes before serving. enjoy! :)

MINCED BEEF PIE

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.
• Add the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.
• Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.
• Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
• Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.
• To serve, slice into wedges.

GROUND BEEF PIE

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Press into an ungreased 9-in. pie plate. Sprinkle with salt, pepper and cheese. , In a bowl, combine the eggs, milk and biscuit mix just until combined. Pour over cheese. , Bake at 400° for 35 minutes or until a toothpick inserted in the center comes out clean.

MINCED BEEF PIE

Steps:

• Heat the slow cooker to low.
• Add the olive oil to the slow cooker pan and gently fry the onions.
• Tip in the minced beef and brown.
• Add the carrots, Worcestershire sauce, thyme, salt and pepper and stir everything together.
• Pour over the beef stock.
• Transfer the pan to the slow cooker and cook on low for around 6 hours.
• Once the pie filling is cooked if you need to thicken the gravy do this using a tsp of cornflour mixed with a drop of water and stirred through the pie filling.
• Preheat the oven to 200C / 400F/ Gas Mark 6
• Tip the minced beef pie filling into a pie dish or roasting tin.
• Lay over the pastry lid and crimp the edges.
• Make a few slits with a sharp knife in the pastry to allow the air to escape.
• Brush the pastry with beaten egg.
• Bake in the oven for around 25 minutes until the filling is piping hot and the pastry puffed up and golden brown.

COUNTRY STYLE GROUND BEEF MEAT PIE

Steps:

• In a medium saucepan heat butter over medium-high heat; add in onion, celery and garlic and saute about 3-4 minutes.
• Stir in ground beef or pork, cubed potatoes, water and half and half cream or milk;. cook while stirring until liquid has completely evaporated.
• Add in spices; cook stirring for about 5-6 minutes, then allow the mixture to cool.
• Fit bottom pie pastry into each 9-inch deep-dish pie plates.
• Divide the beef misture between each pie plate.
• Top each pie with top pie crusts then flute edges together.
• Cut slits in top of crust each, then place onto a baking sheet.
• Bake in 450 degrees F (bottom rack) oven for 15 minutes.
• Reduce heat to 350 degrees F and continue baking for another 30 minutes.
• Cool slightly before slicing.

MINCED BEEF PIE

Steps:

• Rinse the mushrooms, then cut the mushroom in half from top to bottom, and then into slices. Chop the onion, slice the carrot, and dice the celery.
• Brown the ground beef in a large skillet over medium heat, then let it continue to cook until almost all the fat is gone.
• Add the mushrooms, carrot, and celery and cook over medium heat until the carrots begin to soften. Dump in the onions and cook for a couple minutes more, stirring occasionally.
• Mix in the beef stock, tomato paste, Worcestershire sauce, salt, and pepper. Let the juices boil down until they have thickened and are nearly gone, but the filling is still moist.
• Let the filling cool for 10 minutes off the heat.
• Preheat the oven to 400 F.
• Spread the filling in a 9-inch pie plate, then brush the rim of the dish with beaten egg.
• Roll out the pastry until it's a little larger than the dish. Cut out a circle of pastry large enough to cover the dish, using a dinner plate as a template. Set the circle aside.
• Cut the remaining pastry into strips and stick them onto the rim of the pie plate. Brush the pastry strips with beaten egg.
• Lay the pastry circle on top, pressing the edges firmly to seal. Brush the pastry with beaten egg and cut several vent holes.
• Bake for 35-40 minutes, until the pastry is a rich golden brown. Let it cool on a wire rack for at least 15 minutes, then cut in slices and serve with mashed potatoes and mushy peas.

MINCE BEEF & ONION PIE

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.
• Add the onion,leeks,carrot's, and cook for 2-3 minutes, then stir in the tomato Puree, and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.
• Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.
• Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
• Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.

MINCED BEEF AND ONION PIE

Steps:

• Leave the Pastry in the fridge until neededPreheat the oven to 200°C/180°C fan/gas mark 6.
• Heat a deep pan over a medium-high heat and cook the mince until it has browned all over and no pink meat remains, make sure you break the meat up with a spatula. leaving no lumps, you can heat some oil in the pan if you wish, but I prefer to let meat cook in its own juices.Let it cook in its own juices for 3 to 4 minutes
• Add the onion and thyme and cook for another 3 to 4 minutes. Stirring continuouslyStir in the tomato purée and cook for 2/3 minutes., keep stirring
• Stir in the flour and combine well, allow the mince to cook out for a further minute or two.
• Gradually stir in the stock, and Worcestershire sauce, add the wine at this stage if using. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 30 minutes.If the sauce is not as thick as you would like, mix a little flour and water in a cup to a thickish paste and stir into the mix and let it simmer for another 10 minutes to thicken up, Remove the Thyme if using sprigs and set aside and allow to cool
• Grab the pastry and divide into ⅓ and ⅔.
• For the base of the pie, use the larger piece of pastry and shape it into a disc shape as best you can and roll out turning at 45° angles on each roll to get as round a piece of pastry as possible, which is larger than the pie dish
• Roll the pastry onto a rolling pin and drape over the pie dish. Ease the pastry into the shape of the dish leaving the edges overlapping the top, make sure to get the pastry well into the angle of the base and sides of the dish.
• Fill with the cooled mince mixture.
• Beat the egg with a dash of milk
• Roll out the second piece of pastry, in the same way, trying to get a circular shape slightly larger than the pie dishBrush the edges of the lined pie dish with a little egg wash and roll the pastry onto your rolling pin and drape over the top of the piePress the edges of the pastry together and trim the excess around with a sharp knife
• Using the two forefingers of one hand and the thumb of the other crimp all around the edge of the pie, or you can use a fork to decorate the edge.
• Brush the top with egg wash. Make two incisions with the tip of a sharp knife to allow steam to escape when baking
• Bake for 20-25 minutes or until golden brown.Serve with mashed potatoes and minted garden peas.Enjoy

SAVOURY MINCE PIES

Steps:

• To make the pastry, put the flour in a bowl and season with a pinch of salt. Rub in the butter and lard or vegetable shortening with your fingers, then add the egg. Cut this in with a knife, then add just enough chilled water to make a dough - about 2tbsp. Lightly knead until it comes together into a dough, then shape into a ball and wrap in clingfilm. Chill for half an hour while you make the filling. Fry the onion and carrot in the oil on a gentle heat until soft and starting to brown. Turn up the heat and add the beef. Brown the meat, then sprinkle in the flour and stir to mix it in. Add the beef stock, tomato purée or ketchup and Worcestershire sauce and season. Simmer, stirring regularly, until the gravy has thickened. Remove the pan from the heat and leave to cool. Preheat the oven to 200°C/fan 180°C/gas 6. Divide the pastry into 2 pieces, one slightly larger than the other. Roll out the larger piece on a floured surface, and cut out 12 circles about 9cm (3½in) in diameter. Use these to line a 12-hole fairy cake tin. Press the pastry circles down gently to make sure they fit the holes. Add a heaped dessertspoon of filling to each pie case, leaving room for it to expand slightly. Roll out the other piece of pastry and cut out slightly smaller rounds. Brush the border of the filled pastry with water, then press the top piece on, creating a slight dome. Press the edges together and crimp if you like. Cut 2 small slits in the top of each pie and brush with beaten egg. Bake for 20-25 minutes, until crisp, golden and slightly risen.