It can also be made family style in a 9-inch pie pan, slice and serve.The filling is similar to shepherds pie. Add the flour and stir well, cook for 2 minutes. They freeze very well, but I would start the thawing process overnight in the refrigerator if you have room because I don’t think they would defrost in time the morning of. Stir in the tomato paste, Worcestershire sauce and beef stock.Simmer for 10 minutes until thickened and the liquid has reduced. Cut 4 more 5 1/2 inch (14 cm) rounds. Here’s the link:I made your mince and onion pie recently…wow! Cut out 4- 5 1/2 inch (14 cm) rounds out of the pastry, or just slightly bigger than your dishes. Refrigerate or freeze any leftover dough.Put the pastry into the dishes and smooth evenly, allowing the excess to hang over the side. Thanks.Normally I would skim off the fat/oil, but in this case it helps ‘cook’ the flour and take out the raw flour taste, similar to making a pan gravy.
Your crust is so flaky and amazing.Thank you Patty, I was very happy with the pastry.I'm Janette and I am the author, recipe developer, photographer, videographer and resident redhead behind Culinary Ginger.How to Freeze Minced Beef and Onion Pies.Your email address will not be published.https://culinaryginger.com/traditional-shepherds-pie/,1 pound (453 grams) ground beef, I like 80/20,6 ounces (170 grams) yellow onion, finely chopped,5 ounces (141 grams) carrot, peeled and chopped,1 cup (8 ounces/226 grams) unsalted butter, cubed and kept cold until ready to use.Add oil to large saucepan and heat over medium heat. Can’t wait to try out this soon .I love meat pies, always order them at British restaurants Never made one myself, though Pinning and will try it, looks yummy!This does look tasty and sounds delicious! Any suggestions?I’m happy you enjoyed them. My husband liked it, which is always a plus.Shepherd pie is made with Lamb, Cottage pie is made with beef.This is correct. There is pastry on the bottom as well as the top because in England we don’t serve the pies in the dish, they are removed and served right on the plate. I hope all of this helps and enjoy the pies.I’m planning to make this and was wondering if you drain the grease off at all after cooking the meat (before adding the flour). Traditionally carrots are not added, but I like to add them for sweetness and it gives the filling some color.After simmering the meat and vegetables, it’s important to strain any liquid and fat to prevent getting soggy pies. These pies keep so well refrigerated for about 3 days.Keep any leftover pies in the tin, that way you can re-heat at 350 degrees for about 20-25 minutes. I always like to blind bake my pie bases because I don’t like soggy crusts, but for these I don’t because they’re small and it’s time consuming and a little fiddly to do all 4. For this savory pie, ground beef, onions, veggies, herbs and spices marry perfectly: Everything is sauteed together and then combined with broth and tomato paste, and simmered until ready to pour into a prepared pie crust.
salt, black pepper, salt, black pepper, black pepper, onion, nonstick cooking spray … Pulse until you get the texture of fine breadcrumbs.With the processor running, slowly drizzle in cold water until it forms a ball. This French Canadian meat pie is hearty, satisfying, and easy to make so it's a great choice for a holiday main course. The pastry came out beautiful – not soggy at all and the pie tasted divine.Thank you so much for the review and enjoy the fish and chips ,I found that 1/4 cup worchester to be to much couldnt taste the vegggies just worchester .I used a beef stew mixture as i did not have stock, maybe a problem but the wife loved them, so ill try the stock next time,Beef stew mix is no substitute for beef stock because it tastes completely different with so many added flavors. They come in individual sizes (these are 5-inch rounds) as they are a popular on-the-go lunch that are sold in bakeries, which is how I made them for this recipe. Don’t forget to serve with a side of.So light, so flaky, so buttery is how I can describe this pie dough. I ate the trimmings too, it’s my favorite part.
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