Mince & Cheese Pie
Cherie Metcalfe
A Kiwi classic done right. Rich, savoury beef mince simmered in a hearty gravy, topped with melty cheese and wrapped in golden, flaky pastry.
Ingredients
- 4 sheets puff pastry
- 700g beef mince
- 2 onions, finely diced
- 2 tbsp Blow my Coals
- 1 tbsp Italian Stallion
- ¼ cup Fry-yay
- 2 cups beef stock
- 1 ½ cups grated cheese (we used mozzarella and tasty)
- 2 tbsp butter or garlic butter
Directions
- Preheat the oven to 180°C, fan bake, and lay pastry sheets out to defrost.
- In a large casserole or deep fry pan, melt the butter and sauté the finely diced onion for 2-3 minutes to soften, then add the mince.
- Brown the mince for 5-7 minutes, cooking off any water that may be present and breaking up the mince with a wooden spoon. Add Blow my Coals and Italian Stallion.
- Stir through Fry-Yay.
- Pour in beef stock and stir well. Simmer over medium-low heat for 5-10 minutes for the flour to cook out and the sauce to thicken. Stir regularly. Check the seasoning, and if needed, adjust and add Man Grind Salt Flakes if needed.
- Line your pie dish and fill it with the mince mixture. Top with a generous layer of grated cheese.
- Use the remaining pastry to form a lid. Crimp the edges together to seal the pie. Brush with beaten egg and prick a few holes in the top with a sharp knife to allow steam to escape.
- Bake for 40 minutes or until the pastry is golden and crisp.
- Leave to stand for 5-10 minutes before serving; this should make it easier to scoop out.
