Meat pie

Pork & beef minced meat with potatoes.

Materials

For the filling

• 1 medium potato, peeled and diced
• 1 kilo of minced beef
• ½ kilo minced pork
• ½ cup chopped yellow onion
• 4 cloves garlic, finely chopped (optional)
• 1 tablespoon Worcestershire sauce
• 1 ½ teaspoon salt
• 2 tablespoons tomato paste
• 1 teaspoon chopped fresh thyme (or ½ teaspoon dried thyme)
• 1 teaspoon mustard powder
• 1 teaspoon garlic powder
• ¼ teaspoon allspice
• ¼ teaspoon nutmeg
• ½ teaspoon freshly ground black pepper
• 1 tablespoon cornflour
• ¾ cup beef broth

For the pie base

• 3 cups all-purpose flour
• 18 tablespoons cold, unsalted butter, cut into cubes
• 3/4 teaspoon salt
• 10 tablespoons ice water

Step by step process

For the pie base

*Makes 2 sheets of pie*

1. Prepare the crust: Place the flour and salt in a food processor fitted with a blade. Pulse 3-4 times to combine.

2. Add the cold butter. Beat 8 to 12 times, until the butter is the size of a pea.

3. Pour the ice water (no ice) into the mixer. Pulse 4-5 times to combine the ingredients. If the dough is not completely combined yet, that's okay. Turn it out onto a floured surface and finish kneading the pie dough with your hands. Form the dough into 2 evenly sized balls, flatten each one slightly and wrap in plastic wrap. Refrigerate for at least an hour before rolling out the dough.

4. When you are ready to use the pie crust, work with one ball of dough at a time. Use a lightly floured rolling pin to roll out the ball of dough on a lightly floured surface into a circle. Carefully transfer the dough to the pie pan or tart pan and trim the edges as needed. Place in the refrigerator to chill until ready to use.

Note: The pie dough can be frozen for up to three months. Simply store it tightly wrapped in plastic wrap. When you're ready to use it, thaw it in the refrigerator overnight, then open it as directed in the recipe.

For the filling

1. Preheat the oven to 200°C with a rack in the middle position.

2. Place the potato in a saucepan with enough water to cover it. Bring to a boil over high heat and cook, stirring occasionally, until tender, about 10 minutes. Drain and mash.

3. Meanwhile, heat a large skillet over medium-high heat. Add the beef, pork, onion, and garlic and cook, breaking up the meat with a wooden spoon, until browned and the onion is softened, 8 to 10 minutes.

4. Stir in the mashed potatoes, Worcestershire sauce, salt, tomato paste, thyme, mustard powder, garlic powder, allspice, nutmeg, pepper, cornflour and beef stock. Simmer for 5 minutes, then remove from heat.

5. On a lightly floured surface, roll out the pie dough into two round pies. Gently press one of the round pieces of dough into a pie pan. Trim the edges if necessary. Spoon the filling, along with any excess liquid, into the pie base, making a small mound in the center. Place the remaining round of dough on top, pinching the dough together using the tines of a fork or your fingers to seal.

6. In a small bowl, whisk the egg with 1 teaspoon. Brush the top of the pie with the egg. Using a sharp knife, cut four slits in the top of the crust.

7. Bake until crust is a deep golden brown and filling is bubbly, about 35 minutes. If crust is browning too quickly, tent with aluminum foil. Let cool for 5 to 10 minutes before serving.

Enjoy your meal!