Savory Mince Pie
By Kate Boulter
Ingredients:
• 1 lb ground beef
• I stick butter
• 1 egg
• 1 onion sliced
• 1 cup garden peas
• 1 cup sliced carrots
• 2-3 packages of Sara Lee puff pastry sheets
• Bisto granules (can be found at World Foods)
Filling
1. Set aside the puff pastries to thaw
2. Brown the ground beef and drain the fat
3. Add the butter and melt
4. Add the onions
5. Add the water to cover and simmer
6. Add the peas and carrots and continue to simmer until the beef is tender, the onions are clear and the carrots are soft. Add water as necessary to keep the mixture covered.
7. Add Bisto granules until the filling reached the desired thickness.
Pastry
1. Unfold he thawed pastry sheets and line a greased pan or casserole dish for the bottom crust
2. Fill the bottom crust with the meat filling
3. Put a layer of pastry on top, trim and press the edges to seal and then mark the edges with a fork
4. With the leftover pastry, cut out a design (i.e. a thistle or leaf) to decorate the top.
5. Brush the top with beaten egg and score the surface with a knife in a criss-cross diamond pattern
6. Make 2 slits to allow the pie to vent during the baking.
7. Bake in 400 degree oven for about 22-30 minutes or until the pastry has risen, is golden brown and flaky
8. Serve with mashed potatoes and enjoy!