TRADITIONAL ENGLISH BEEF & POTATO PICNIC PIES - PASTIES
TRADITIONAL ENGLISH BEEF & POTATO PICNIC PIES - PASTIES
These were just ok for us...they took longer than 30 minutes to cook..I took them out after 30 and the crust was not done so I had to put them back in. ...
TRADITIONAL ENGLISH BEEF & POTATO PICNIC PIES - PASTIES
READY IN: 2 hrs
SERVES: 6
YIELD: 6 individual pies
UNITS: US
INGREDIENTS
POTATOES
- 1 lb white potato, peeled, diced & boiled
- 2 -3 tablespoons milk
- 2 ounces butter
- salt & pepper
BEEF
- 1 lb minced beef
- 1 tablespoon olive oil
- 2 white onions, peeled & diced finely
- 1 - 2 garlic clove, peeled & crushed- (optional)
- 15 ounces canned tomatoes
- 1 tablespoon soy sauce
- 1⁄2 pint beef stock, made with a stock cube
- 1 teaspoon mixed herbs
- 1 tablespoon tomato puree (optional)
- black pepper
PASTRY
- 2(9 ounce) packets puff pastry
- flour
- butter, for greasing
- 1 eggs, beaten well or 1 milk
- sea salt
DIRECTIONS
- First peel and cut your potatoes into even size chunks & then boil for about 15-20 minutes or until very tender, but not too mushy.
- Drain the potatoes and add the milk, butter, salt & pepper to taste.
- Mash very well with a potato masher or using a hand-held mixer.
- Mash/mix until there are no lumps left.
- The mashed potato should be smooth but fairly firm and not too soft.
- Heat up the oil in a large roomy pan and add the diced onions. Add the garlic if using with the onions.
- Cook the onions for about 15-20 minutes, until soft and golden.
- Remove the onions and set to one side in a large mixing bowl.
- Add the minced beef, adding a bit more oil if necessary. Stir the minced beef all the time to break down any lumps. Cook for about 15 - 20 minutes until cooked & brown all the way through.
- Add the tinned tomatoes, soy sauce, herbs, tomato puree if using and a good twist of freshly ground black pepper. Mix together thoroughly.
- Continue to simmer and add the beef stock - stirring all the time for a further 5 minutes.
- Take off the heat and add the beef mixture to the onions.
- Mix them together thoroughly & then add the mashed potatoes - mix again well.
- Allow to cool slightly.
- Pre-heat the oven to 220C, 425F or gas mark 7.
- Grease 6 x 5" pie tins OR 1 x 9" ovenproof pie plate.
- Sprinkle some flour onto a board and roll out the ready-made puff pastry.
- Taking a saucer or a large cookie cutter, cut out six x bottoms for the pie tins, just slightly larger than the tins. (Invert the pie plate & cut around it for a plate pie.).
- Put the pastry bottoms into the buttered tins (or on to the buttered plate) and fill generously with the beef and potato pie filling.
- Cut out the lid/s and moisten the edges of the bottom pastry case with water; then place the lid/s on top - making sure they reach right up to the edge.
- Crimp the edges of the pastry with a fork or your fingers to make a seal.
- Cut two slits on top of the pies with a knife or scissors.
- Glaze with the beaten egg (or milk) and sprinkle some sea salt.
- Bake in the pre-heated oven for 25- 30 minutes until puffed up and golden brown.
- Serve warm or cold with pickles, chutneys and assorted salads.
- Ideal for picnics, snacks, light lunches & brunch.
Freezer:
- To freeze them, pack them with greaseproof paper between each pie in a freezer container. Defrost for at least 6 hours. Can be frozen before the final baking or after being baked. To cook when unbaked, defrost them & then follow the directions above.
full recipe: https://www.geniuskitchen.com/recipe/traditional-english-beef-potato-picnic-pies-pasties