Ryan Mason’s meat pies… modulo @kootsoop
Ryan Mason on Facebook shared his recipe for meat pies, and I thought I’d try it out. I didn’t have everything, and wanted to change it up a small bit, so this is what I actually did.
- 250g unbleached all-purpose flour
- 300g unbleached all-purpose flour (second step)
- 2 teaspoons of salt
- 2 teaspoons of milk powder
- 200 ml water
- 125g / 6 tablespoons butter
- 750g beef mince
- 1 onion
- 60 ml ketchup (tomato sauce!)
- 1 cup stock
- 100g unbleached all-purpose flour
- 1 egg
- 2 sheets of puff pastry
- Adjust oven rack to middle-upper position and heat the oven to 220C (425F).
- Mix 250g flour and 125g butter together in a food processor until it has the consistency of sand or breadcrumbs.
- Mix in 200 ml of water and the other 300g of flour.
- Press gently together so that it comes together.
- Wrap in clingfilm and refrigerate for at least 30 minutes.
- Finely dice the onion and saute it in oil until it is fully cooked.
- Add beef mince and brown it in the pan.
- Drain off excess oil as it appears.
- Combine stock, ketchup, flour, and stir thoroughly.
- Add extra water to mixture, as appropriate, to keep it moving but not too watery.
- Roll out pie base to desired thickness.
- Cover base of non-stick pie tins with pie base (Norpro Nonstick Mini Pie Pans, Set of 4, 5in/13cm x 1.25in/3cm, Silver).
- Leave enough dough on edges of tins to allow sealing of the top (covering the flat edges of pie tin should be enough).
- Fill pie bases with filling.
- Mix the egg in a bowl or cup and brush egg on edges of pie base.
- Top the pies with puff pastry.
- With a fork, go around the edges of the pies to press puff pastry into pie base.
- Brush tops of puff pastry with egg mix to get a shiny top on baked pies.
- Bake pies for about 20 minutes at 220C (425F) in a regular oven. Adjust time / temperature if you’re using a fan-forced one.