Mince Pie
Serves: 4
Cost per person: $3.66 NZD (approx)
Time: 1 hour 30 minutes (includes chilling)
Ingredients
For the Pastry:
300g plain flour
80g cold butter, cubed (or dairy-free spread, or 50g oil)
150g plain yogurt
2-4 tbsp cold water
For the Mince Filling:
A splash of oil
1 onion, diced
1 carrot, diced
1 celery stick, diced
500g beef mince
1 tbsp plain flour
1 tbsp Worcestershire sauce (or Marmite, Vegemite, or soy sauce)
1 tbsp tomato paste
100g soaked or 1 can lentils
2 cups water (approx.)
Fresh or dried herbs
Salt and pepper
Cheese, to cover the top of the pie (optional)
Method
Make the pastry. In a bowl, combine the flour and butter. Pinch the butter and flour together with your fingertips, leaving some visible pieces of butter. Add the yogurt and slowly add the cold water, mixing until a shaggy dough forms. Wrap the dough and chill for at least 30 minutes. Remove from the fridge 5 minutes before rolling.
Make the filling. While the pastry chills, heat a splash of oil in a large pan over medium heat. Fry the onion, carrot, and celery until softened. Season with salt and pepper.
Add the mince and another pinch of salt. Fry until golden brown, breaking up any large lumps with a spoon.
Sprinkle over the flour and fry for 1 minute. Add the Worcestershire sauce, tomato paste, soaked lentils, water, and herbs. Stir well.
Simmer for 30 minutes, stirring occasionally, until the sauce has thickened. Taste and adjust the seasoning. Set aside to cool completely.
Assemble the pie. Preheat oven to 190°C (170°C fan). Roll the chilled pastry out on a floured surface to fit your pie dish. Transfer the cooled filling to the dish. Top with grated cheese (if using) and cover with the pastry lid. Crimp the edges and cut a small vent in the top.
Bake for 30 minutes, or until the pastry is golden and crisp. Let cool for 5 minutes before serving.
