For the Filling:
– 450g beef mince
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 125g grated cheese
– 125ml beef broth
– 15ml tomato paste
– 15ml Worcestershire sauce
– 5ml dried oregano
– 5ml dried thyme
– Salt and pepper to taste
– 15ml olive oil
For the Pie Crust:
– 1 package refrigerated pie crusts (or homemade if preferred)
For Assembly:
– 1 egg, beaten (for egg wash)
Instructions:
1. Prepare the Filling: Heat olive oil in a large pan over medium heat. Add chopped onion and garlic. Cook until softened, about 3-4 minutes. Add beef mince to the pan and cook until browned, breaking it up with a spoon as it cooks. Stir in tomato paste, Worcestershire sauce, dried oregano, dried thyme, salt, and pepper. Pour in beef broth and simmer the mixture for 5-7 minutes, until the liquid reduces slightly and the filling thickens. Remove from heat and stir in grated cheese until melted and well combined. Allow the filling to cool slightly.
2. Assemble the Pies: Preheat your oven to 190°C. Roll out the pie crusts on a floured surface. Cut circles slightly larger than your pie molds (you can use a biscuit cutter or the rim of a glass). Press the pie crust circles into the pie molds, leaving a bit of overhang around the edges. Spoon the beef mince filling into each pie crust, pressing down lightly. Cover each pie with another circle of pie crust or use scraps to create a lattice top if preferred. Seal the edges by pressing with a fork or your fingers. Brush the tops with beaten egg for a golden finish.
3. Bake: Place the pies on a baking sheet. Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown and the filling is bubbly.
4. Serve: Allow the pies to cool slightly before serving.
Hartskos. Ons kombuis
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