Tonight I wanted to make an old style English pie that uses hot-water pastry and is cooked with a raw filling. Traditionally, pies like this are made with cubed meat, but because I found some mince on special today at the supermarket I decided to use that instead. The result was like a moist meatloaf or giant rissole wrapped in a pastry casing. Cheap and easy to make, this recipe is a good way to feed a lot of people. It also makes great leftovers the next day served with dead horse (i.e. tomato sauce). We have decided to include a recipe for hot-water pastry while we’re at it, as it’s a handy one to know if you ever want to make a pie or dessert and don’t have any pre-made pastry on hand. The texture is very similar to a store-bought pie, though more wholesome in flavour.
500g plain flour
1/2 teaspoon salt
1 egg, beaten well
1kg beef mince
1 medium onion, finely diced
1 clove garlic, crushed
400g tin of champignon mushrooms, drained and sliced
2 tablespoons fresh parsley, chopped
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon chicken stock powder
2 tablespoons Worcestershire sauce
2 tablespoons cornflour
- Place the flour and salt in a bowl.
- Over medium heat, heat the water and butter together until butter is completely melted. Bring to the boil.
- When liquid mix begins boiling, take off heat and quickly pour in to the bowl with the flour, mixing well with a wooden spoon.
- Knead the pastry until it comes together. Place aside while you prepare the pie filling.
- Preheat the oven to 180C.
- In a large bowl, combine all of the filling ingredients and mix well
- Grease a deep pie dish and dust it with flour.
- Roll out the still-warm pastry until it is just under 1cm thick.
- Carefully line the base and sides of the pie dish with the pastry, cutting off any excess (which will be reserved for later when making the top of the pie)
- Place the filling in the dish, spreading it with a spoon (or your hands!) to made an even, compact mound.
- Roll out the remaining pastry until it is large enough to cover the top of the pie.
- Brush the edges of the pastry lining the pie dish with egg.
- Place the pastry lid on top, lightly pressing along its circumference to seal the top of the pie to its base.
- Neatly crimp around the pies’ edges to create a good seal and make it look pretty!
- Brush the whole top of the pie with beaten egg.
- Place in the oven and bake at 180C for 15 minutes to set the pastry.
- Reduce the heat to 150C, and cook for an additional 1.5 hours. If the top becomes too brown, lightly cover with some aluminium foil or greaseproof paper.
- Serve with mashed potatoes, green peas and/or beans, and either gravy, tomato sauce or HP sauce.