10:30am Wednesday 17th March 2010
By Daily Echo reporter
Shortcrust pastry:
340g plain flour
150g margarine
3-4 tbs cold water
Pinch salt
1 egg for glazing
Sift the flour and a pinch of salt into a bowl.
Cut the margarine into small pieces and rub into the flour until the mixture resembles fine breadcrumbs.
Add enough water to mix to a soft dough. Wrap in cling film and put in the fridge.
Filling:
1 onion finely chopped
1 clove garlic, crushed
350g-400g cooked beef
350 ml beef stock
1-2 tbs of plain flour
Leftover vegetables
30g butter
Fry onion and garlic in the butter then add the beef. Next add the leftover vegetables and stock.
Mix the flour into a paste with a little cold water, add to the pan and simmer for 10 minutes. Season and leave to cool. Roll out the pastry on a lightly floured work surface to make a pie case and lid.
Cut four cases to fit four small/individual greased baking tins. Leave the pastry lid to one side.
Fill with the beef mixture and then drape pastry lids on top. Trim the excess and pinch around the edge.
Make a hole in the centre to let out the steam. Beat the egg and brush over the pastry to glaze. Place on a baking tray and cook at 180ยบ fan (gas mark 4) for 35-45 minutes.
© Copyright 2001-2012 Newsquest Media Group
http://www.thisisdorset.net/trade_directory/