Dairy free Mince-beef pie and sneaky jam tarts…

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So its been snowing this week, cue much excitement in our house. Its taking us an extra 5 minutes to get out the house as hats have to be located, scarves tied in the exact way each daughter deems acceptable and then gloves. Don’t get me started on trying to put gloves on…We have managed to loose two hats this week, but on the plus side no children.
Cold days demand cosy, warming, comfort food and to be me that means one thing – pie! One of my daughters has a thing for pastry and I have to say I agree. I never realised how easy it was to make from scratch and in my opinion nothing beats homemade pastry. The mince beef filling is really lovely and sweet and its a all round crowd pleaser. The girls and my husband love it.
And the best bit about making a pie is there is always a bit left over for the children to make some yummy jam tarts.

This recipe is taken from Lisa Faulkner’s book ‘Recipes from my mother for my daughter’

Firstly you need to make the pastry so you can rest it in the fridge for 30 minutes.

Pastry

375g plain flour
125g cold lard, cubed
50g cold margarine, cubed (I use stork)
Couple of tablespoons of cold water
pinch of salt
1 egg, beaten to finish

To make pastry put flour, lard, margarine and salt in a food processor and whizz up for 30 seconds or so until the mixture resembles fine breadcrumbs.
Add the water and whizz for a couple of seconds until the mix starts to form a dough.
When you have reached this stage tip onto a floured surface and knead for 30 seconds or so until it all comes together in a dough.
Wrap in cling film and place in the fridge to rest for 30 minutes.

Mince-beef filling

500g mince beef
1 onion finely chopped
1 leek finely chopped
2 or 3 carrots grated
2 sticks of celery finely chopped
6 mushrooms finely chopped
1 large teaspoon Marmite
500ml beef stock
salt and pepper

Its important to get the veg all finely chopped as that helps it to cook down and means you have a lovely soft filling.

Brown mince in a large frying pan over medium heat
Add all the vegetable and fry for 5 -10 minutes, stirring every now and again
Add marmite and stock, bring to the boil and then turn down heat to simmer for 45 minutes or longer if you have time.
Preheat the oven to 180 degrees.
Split pastry in half and roll each half into a disc slightly larger than your pie dish (I use the old fashioned white enamel ones)
Put one disc of pastry on the plate
Spoon your filling into the pastry use a slotted spoon so the wet juice doesn’t make the pastry soggy.
Top with the other disc of pastry.
Use a fork to flute the edge of the pie.
Prick the middle of the pie with a fork.
Brush the top of the pie with beaten egg.
Cook for 30-40 minutes.

I freeze the remainder of the beef in a child size portion to serve with mash or create a mini shepherds pie at a later point.

About nomoomumvictoria

I am a Mum of two gorgeous, funny, busy and slightly fussy dairy and soya intolerant girls.
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