Is there anything more comforting in the winter months than a meat pie?
The succulent beef and perfect pastry are well worth the effort.
Makes approx 6
For the sauce:
200g white raisins (soaked in boiling water overnight)
300ml HP sauce
For the pastry:
500g strong plain flour plus extra for dusting
500g cold butter, cubed
300ml iced water
For the filling:
1 onion, peeled and finely diced
3 cloves garlic, peeled and diced
500g beef mince
100g mushrooms sliced
100ml veal jus
few sprigs of thyme
25ml olive oil
1 egg yolk for egg wash
Place the flour and cubed butter into a large bowl and using your fingertips rub until
it looks like fine breadcrumbs. Using a wooden spoon, slowly mix in the water, until
the dough becomes pliable. The amount of water required may vary slightly
according to the absorbency of the flour. Place the dough on a floured surface and
knead well until it feels elastic. Wrap in cling film and leave in the fridge for 1 hour.
To make the filling, fry the onion, garlic and thyme in 25ml olive oil for 5 minutes
until softened. Add the mince and cook until brown - then add the Madeira and veal
stock. Bring to the boil then chill and mix thoroughly.
Return the chilled dough to the floured work surface and roll into a rectangular
shape measuring 60 x 30cm.
Fold one side on top of the other and place the dough back in the fridge for
Repeat this process another 2 times before wrapping the dough in cling film and
leaving it to rest overnight in the fridge.
Roll the dough out into a large rectangle, approximately 5mm thick.
Cut into 15cms x 10cms rectangles and fill with the meat filling. Brush the edges,
fold over and seal. Place onto a baking tray, egg wash then bake at 200c for 25
minutes until golden brown.
To make the sauce: put the raisins into a pan and warm gently. Place in a food
processor, add the HP sauce and blitz until smooth. Serve with the beef pies.