Very dry mini meat mince pie

As a regular school tuck shop and bakery staple, the meat mince pie has filled my belly countless times. Sometimes the pastry is too hard, sometimes there’s a lot of gravy and not very much else, sometimes I feel as if I’ve just eaten a giant ball of fat.

Crispy golden pastry that gives way to a flowing, molten gravy of well-seasoned mince – that’s what a mince pie should be like. Once eaten, it should sit comfortably in the stomach, leaving only crumbs of pastry and a warm, satisfied smile on your face.

That’s what I was aiming for when I made my mini mince pies but unfortunately I missed the mark slightly.

I found a recipe on Taste.com.au and made some adjustments to it:

Ingredients

  • 1 tablespoon vegetable oil
  • 1 brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 500g lean beef mince
  • 1 carrot, peeled, coarsely grated
  • 25g (1/4 cup) powdered gravy (Gravox Traditional brand) – I used equal amounts of beef stock instead of powdered gravy and water
  • 250ml (1 cup) boiling water
  • 2 sheets (25 x 25cm) ready-rolled shortcrust pastry, just thawed
  • 2 sheets (25 x 25cm) ready-rolled puff pastry, just thawed
  • 1 egg, lightly whisked
  • Tomato ketchup, to serve

Method

  1. Heat oil in a medium frying pan over medium heat. Add onion and garlic and cook, stirring, for 2 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the carrot and stir until well combined.
  2. Meanwhile, place gravy powder in a heatproof jug. Add boiling water and whisk with a fork until combined. Add to mince mixture and cook, stirring, for 2 minutes or until sauce thickens slightly. Remove from heat. Cover and set aside for 30 minutes to cool.
  3. Preheat oven to 180°C. Cut the shortcrust pastry sheets into 24 even squares. Line twenty-four 40ml (2-tablespoons) capacity mini muffin pans with the shortcrust pastry squares. Spoon mince mixture among pastry cases.
  4. Cut puff pastry sheets into 24 even squares. Top each pie with a pastry square. Use a small sharp knife to trim excess pastry. Brush tops with egg.
  5. Bake in oven for 20 minutes or until golden brown. Remove from oven and set aside in the pans for 5 minutes to cool. Serve pies with tomato ketchup.

The filling of my little pies turned out a bit under-seasoned and very dry (no flowing molten gravy of mince here), which was probably caused by my adjustment of the recipe. It also lacked the wonderful depth of flavour I found when I made a Guinness and steak pie last Christmas.

I love pie so I’m going to keep working on this recipe, especially with winter settling in. Nothing better than a hearty meat pie to fill an empty belly on a cold day 😉

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