Mince and cheese pies

These pies are Kiwi classics. They are simple to make and utterly delicious. Bake in individual pie tins, and have plenty spare for seconds!

You will need: 
700g puff pastry, ready rolled
1 Tbsp olive oil
1 Tbsp butter
1 medium onion, finely chopped
2 cloves garlic, crushed
500g lean beef mince
30g plain flour
175ml liquid beef stock
125ml beer (lager)
2 Tbsp tomato paste
1 Tbsp marmite, optional
1 tsp balsamic vinegar
¼ tsp mixed herbs
¼ tsp salt
½ tsp pepper
200g grated tasty cheese
1 egg (for egg wash, mixed together with 2 tablespoons of water)
2 Tbsp of black or white sesame seeds for the topping

Method:

Heat the oil and butter in a large frying pan then add the onion and garlic and cook until the onion is golden, add the beef mince and cook until well browned.

Stir in the flour and cook for approximately 30 seconds, gradually add the beef stock and beer and bring to the boil. Add the tomato puree and vegemite, balsamic vinegar, mixed herbs, salt and pepper to taste. Lower the heat and simmer gently 10 minutes, then remove from the heat and allow to cool.

Line individual pie tin, ensuring the pastry is firmly lined against the sides, leaving the pastry hanging over the edge of the tins. Cut tops to fit the tins, with a 5mm overlap.

Fill each pastry lined dish with the mince filling, almost up to the top then add a small handful of grated tasty cheese. Brush the edge of the pastry bases with water and place the pastry lid on top. Seal edges and trim excess pastry off with a sharp knife. Whisk the egg and water together and brush over the pastry top, sprinkle with sesame seeds. Rest for 1 – 2 hours (or longer) before baking. Place directly into a preheated oven set at 220°C and bake for 25 – 30 minutes or until golden brown in colour.

Allow to cool in the tins for 10 minutes, then remove from the tins and place on a cooling rack. Serve with your favourite tomato sauce and a crisp green salad.

Recipe courtesy of New Zealand’s Hottest Home Baker entrant Sean.