Mrs. Lovett's Meat Pies

• Meat

  • 500 g Beef

• Produce

  • 1 Onion, large

• Refrigerated

  • 1 Egg

• Canned Goods

  • 125 ml Beef stock
  • 3 tbsp Tomato puree

• Condiments

  • 1 tbsp Tomato ketchup
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Celery salt
  • 300 g Plain flour
  • 1 tbsp Plain flour
  • 1 pinch Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Oil

• Dairy

  • 150 g Butter

Found on threekidsandcountingthepennies.com

Description

Ingredients

• FOR THE PASTRY
• 300g (2⅓ cups) plain flour
• 150g (1¼ cups) cold butter
• pinch of salt
• FOR THE FILLING
• 2 tbsp oil
• 1 large onion, finely diced
• 500g (1lb) minced beef
• 3 tbsp tomato puree
• ½ tsp celery salt
• 1 tbsp tomato ketchup
• 1 tbsp Worcestershire sauce
• salt and pepper to taste
• 1 tbsp plain flour
• 125ml (1/2 cup) beef stock
• 1 egg, beaten

Directions

• To make the pastry, place the flour in a large bowl, stir in a pinch of salt. Add the butter and rub together with your fingertips until it resembles fine breadcrumbs.
• Make a well in the centre, add cold water 1 tbsp at a time, until the mixture comes together to make a dough. Wrap in clingfilm and place in the fridge to rest for 30 minutes.
• Preheat the oven to 200C/390F and grease a deep muffin tray.
• Meanwhile, to make the filling heat the oil in a large pan, add the onions and minced beef and cook over a medium-high hear for 5 minutes to brown.
• Add the tomato puree, celery salt, tomato ketchup and Worcestershire sauce. Stir well, add slat and pepper to taste.
• In a separate bowl, gradually whisk the stock into the tbsp of flour until combined and free of lumps. Add to the meat, bring to the boil and cook for 2-3 minutes, until thickened. Remove pan from the heat.
• Roll out the pastry on a floured surface and using a circle cutter slightly bigger than the circumference of your muffin tray, cut out ten circles and place them in the tray.
• Divide the meat between the pasty cases. Using the remaining pastry, roll out and cut ten lids for the pies.
• Brush the rims of the pies with the beaten egg, place the tops on and push down to seal.
• Use a sharp knife to cut some slits in the lids for the steam to escape. Brush the pie tops with the remaining beaten egg.
• Bake in the oven for 15 minutes, until golden brown.