Old-fashioned minced beef pies

MADE with a traditional butter-rich shortcrust pastry, these classic pies are filled with lean minced beef and flavoured with warm, aromatic spices. Shaped cutters and coloured egg wash make for creative and fun lids. MAKES 4 INDIVIDUAL PIES

● 50g pine nuts

● 2 tbsp sunflower oil

● 1 onion, finely chopped

● 500g very lean minced beef

● ½ tsp ground cinnamon

● ½ tsp ground allspice

● 2 pinches of dried red chilli flakes

● 1½ tbsp tomato purée

● 100ml hot beef stock

● Salt and ground black pepper

FOR THE PASTRY

● 600g plain flour

● ¼ tsp salt

● 300g unsalted butter, chilled and diced

● About 125ml chilled water

● 1 egg, beaten

● Edible food colouring (optional)

STEP 1

Toast the pine nuts in a dry frying pan over a low heat until just coloured. Set aside. Heat half the oil in a medium pan, add the chopped onion, cover and cook on a low heat for 10 minutes, until soft. Transfer to a heatproof plate.

STEP 2

Add the remaining oil to the pan and set over a medium-high heat. When hot, add the minced beef and stir until lightly browned. Stir in the cinnamon, allspice and chilli, season with salt and pepper, then add the purée and cooked onions. Stir in the stock and bring to the boil.

STEP 3

Reduce the heat to low, then cover and simmer for 15 minutes, or until the meat is soft. Uncover and cook until the liquid has almost evaporated. Add the pine nuts and leave to cool.

STEP 4

To make the pastry, tip the flour and salt into a food processor. Add the butter and blitz to fine crumbs. With the machine running, add enough of the chilled water to bring it together to a soft dough.

STEP 5

Divide the dough into eight equal portions. Shape each into a thick disc, then wrap in cling film and chill for about 15 minutes.

STEP 6

Unwrap half the dough discs and place on a lightly floured worktop. Roll out each portion to an oval 2.5 mm thick and use it to line the base and sides of the pie tins. Trim off the excess, reserving the scraps. Chill the pastry cases for 15 minutes.

STEP 7

Divide the filling equally between the pie dishes. Roll out the remaining pastry pieces to 2.5 mm thick, and, using a sharp knife, cut rectangular discs to cover each pie. Brush the pie rims with egg, then press each pastry lid in place, sealing all around the rim with the tines of a fork. Re-roll all the trimmings, and cut or mould them to decorate the pie lids, securing with beaten egg. Return the pies to the fridge.

STEP 8

Heat the oven to 220c/200c fan/425f/gas 7 and put a large baking sheet inside to heat up. Brush each chilled pie with beaten egg. If you wish to colour the decorations, portion out the remaining beaten egg and stir a few drops of a different edible food colouring into each portion, then ‘paint’ your pies with the glazes. Bake the pies on the heated baking sheet for 25 minutes, until the pastry is a rich golden brown. Serve hot.