Friday, 10 December 2010

Spicy Mince Pie

With just a few spices you can transform an ordinary minced beef pie into a warming winter dish.  Serve with sweet potato mash and peas for a comforting supper in this cold dreary winter weather.  You can also replace the diced carrot with tinned kidney beans, add them 10 minutes before the end of cooking the minced beef.

300g lean minced beef
2 carrots, diced
2 onions, finely chopped
2 tsp ground cumin
1 tsp medium heat chilli powder
1 dessert spoon plain flour
1 pint beef stock
Salt and pepper
A little oil for cooking onions, diced carrots and browning minced beef
1 tsp tomato puree
1 pack ready-rolled puff pastry
1 egg lightly beaten

Heat a little oil in a heavy based pan and add the onions, cook until softened but not brown.  Add the diced carrot and cook for a further 2 minutes then add the mince and stir until browned.  Stir in the spices and combine well.

Add the flour and stir for 1 minute to slightly cook then add the beef stock and tomato puree.  Bring to the boil and simmer for 20 minutes until the mince is tender and thickened.  Season with salt and pepper.  Leave to cool.

Pre-heat the oven to 200C

On a floured surface cut out the pastry lid for your pie and decorate with the pastry scraps cut into leaves.  Brush beaten egg over the pastry and bake on the middle shelf for 20-25 minutes until risen and golden brown.

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