New Zealand Mince Pie

Chef

Amanda

INGREDIENTS

Makes 8 portions.

1 Pie Shell, deep dish, thawed

1 sheet Puff Pastry, thawed

500 g (1 lb) Ground Beef or Beyond Beef Vegan Ground

250 mL (1 cup) White Onion, minced

4-5 cloves Garlic, minced

200 mL (2/3 cup) Beef or Mushroom Broth

60 mL (1/4 cup) AP Flour

30 mL (2 Tbsp) Worcestershire Sauce

30 mL (2 Tbsp) Tomato Paste

250 mL (1 cup) Monterey Jack Cheese, shredded (225g)

1 Egg

PREPARATION

  1. Preheated the oven to 400°F.
  2. In a large frying pan, heat oil. Add onion and garlic, cook 3-4 minutes until onion is soft.
  3. Crumble the ground beef into the pan and stir, break up meat while stirring. Add salt and pepper and continue stirring on low to medium heat until meat is cooked through.
  4. Add the tomato paste and stir until well mixed, continue to cook for 2-3 minutes.
  5. Sprinkle flour onto the mixture and stir until mixed well, cook for 2 minutes.
  6. Add the Worcestershire sauce and beef broth, mixing well and often for 5-8 minutes over medium heat until the mixture becomes thick. Remove the meat filling from the pan and cool, until it is cooled enough that the cheese won't melt when added.
  7. Combine the cooled meat mixture with the cheese.
  8. Divide the meat mixture into the pie shell (s). Cut the puff pastry sheet large enough to cover the entire top of the pie shell and fold any extra underneath itself for clean edges. Pinch the puff pastry along the edges onto the pie shell.
  9. Brush pie top with beaten egg. Place pie into the oven and bake for 30 -45 minutes or until the top is golden and the internal temperature reaches 165°F.