MEAT PIE
Short crust pastry
3/4 cup plain flour
1/3 cup self raising flour
90g (3oz) butter, chopped
1 1/2 tbsp water
Filling
2 rashers bacon
1 small onion, finely chopped
2 lbs (1 kg) minced meat (any kind)
2tbsp plain flour
1 1/2 cup beef stock
1/2 cup tomate paste
2 tbsp worchestershire sauce
2 tsp dried herbs (I use parsley)
2tsp dry mustard powder
To make pastry:
1. Sift flours into large mixing bowl, add butter. Using fingertips, rub butter into flour until mixture is a fine, crumbly mixture.
2. Add almost all the water, mix to a firm dough, adding more water if necessary.
3. Turn onto lightly floured surface, knead 1 min or until smooth, store covered with plastic wrap in fridge for 30 minutes.
4. Roll paster between 2 sheets of plastic wrap until it is large enough to cover base and sides of 24 cm or 9 inch pie plate.
To make filling:
1. Stiry-fry bacon & onion over medium heat until lightly browned. Add beef, stir fry over high heat until well browned and liquid has evaporated.
2. Add flour, stir over heat 1 min.
3. Add stock, tomato paste with sauce, herbs & mustard powder. Bring to boil, reduce heat to a simmer. Cook uncovered for 8 minutes or until almost all liquid has evaporated, stirring occasionally.
4. Let cool, spoon into pastry shell.
Bake at 350F or 190C for 20 minutes or until crust is golden brown.