Mince and Cheese Pie
A single portion of New Zealand cooking, ready in 35 minutes. Roughly £2.40 a portion.
Per portion
Calories from protein 24%, carbs 8%, fat 68%. Estimated from the ingredients.
Roughly £2.40 a portion.
Method
- 1
Preheat the oven to 200°C (fan 180°C).
- 2
Heat a little oil in a pan and fry the onion for 8 minutes until soft and translucent, adding the garlic for the last minute, then add the mince and brown well. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 3
Stir in the tomato purée and fry for 1 minute until it darkens, then add the Worcestershire sauce and stock and simmer for 8–10 minutes until thickened. Mix the cornflour with a splash of water, stir in to thicken further, then season and stir through the cheddar. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 4
Spoon the mince into a small ovenproof dish, top with the pastry trimmed to fit, and press the edges to seal.
- 5
Brush the pastry with beaten egg and cut a small slit in the top. Bake for 18–20 minutes until golden and puffed.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/mince-and-cheese-pie/
