Ingredients

Method

• for the shortcrust pastry:
• 400 g cake flour
• salt, a pinch
• 200 g cold butter, cubed
• 1/2 cup cold water
• 1 onion, peeled and grated
• 2 t olive oil
• 2 t tomato paste
• 1 t white wine vinegar
• 1 x 25 ml stick Woolworths chicken or beef stock concentrate
• 2 medium potatoes, peeled and grated
• 2 carrots, peeled and grated
• 15 g parsley, chopped
• 1 t fine salt
• 1 t ground black pepper
• 500 g free-range beef mince
• 1/4 t celery salt (optional)
• 1 free-range egg, beaten
• seeds, for sprinkling

Method

Ingredients

1 To make the pastry, sift the flour and salt into a bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Add enough water to make a fairly firm dough. Wrap in clingwrap and leave to rest in the fridge for 1 hour before rolling out.
2. Gently fry the onion in the olive oil with the tomato paste, vinegar and stock over a medium to low heat until softened and caramelised, about 5 minutes. Allow the mixture to cool slightly.
3. Place the onion mixture into a large bowl and combine with the potatoes, carrots, parsley and  seasoning. Add the beef mince and mix well. Set aside.
4. Roll out the pastry and cut into 10 rounds using a saucer around 17 cm in diameter. Divide the filling evenly between the pastry rounds. Brush the edges with beaten egg. Bring up the edges of the pastry like a taco shell and pinch to close in a wavy shape.
5. Brush all over with egg and sprinkle over the seeds of your choice, then chill for 20 minutes.
6. Bake at 200°C for 30 minutes, or until golden brown and cooked through.

Find more pie recipes here. 

Photograph: Sadiqah Assur-Ismail

Food assistant: Kate Ferreira

 

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