Mince and Cheese Pie

Method

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1. Heat the oil in a large frying pan over medium-high heat. Add the mince and cook for 8 minutes, breaking it up, until browned. Add the onion and cook for 4 minutes. Add the garlic and cook for 1 minute.

   Mark done Start 8 min timer

2. Stir in the tomato sauce, Worcestershire sauce, stock, salt and pepper and simmer for 10 minutes. Stir in the cornflour mixture and simmer for 2 minutes more, until very thick. Take off the heat and cool for 30 minutes, then stir in the cheese.

   Mark done Start 10 min timer

3. Heat the oven to 200°C / 400°F and put a baking tray inside to heat.

   Mark done

4. Cut six 13 cm circles from the shortcrust pastry and press them into six 10 cm pie tins, letting the edge overhang slightly. Prick the bases with a fork. Cut six 11 cm circles from the puff pastry for the lids.

   Mark done

5. Divide the filling between the cases, about 130 g in each. Brush the rims with beaten egg, set a puff lid on each and press the edges together firmly. Trim the edges, crimp them with a fork, brush the tops with egg and cut a small slit in each for steam.

   Mark done

6. Set the pies on the hot tray and bake for 25 to 30 minutes, until the pastry is puffed and deep golden. Rest for 5 minutes before eating, since the filling is very hot.

   Mark done Start 25 min timer

Chef’s Tips

• Make the filling thick and let it cool before adding the cheese. Warm filling melts the cheese out of the mince and softens the pastry before it bakes.
• Bake the pies on a preheated tray. Heat from below cooks the base through and keeps it crisp instead of pale and soft.
• Seal the lids well with egg and press the edges together. A pie that opens at the seam leaks its filling onto the tray.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Tomato sauce
• Mashed peas
• A cup of tea

Storage & Reheating

Keep in the fridge up to 3 days and reheat in a 180°C oven for 15 minutes. Freeze baked pies for 2 months and reheat from frozen for 25 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.