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Categories:
flour wholemeal flour rolled oats salt oil trim milk oil onion carrot frozen peas beef stock tomato sauce flour water salt freshly ground pepper
Viewed: 23 - Published at: 2 years agoIngredients
- 14 cup self raising flour
- 1 cup wholemeal flour
- 12 cup rolled oats
- 12 teaspoon salt
- 14 cup oil (canola or sunflower)
- 13-12 cup trim milk
- 2 teaspoons oil (canola, sunflower or olive)
- 1 onion, diced
- 500 g lean beef mince
- 1 medium carrot, diced
- 1 cup frozen peas
- 1 cup beef stock
- 4 tablespoons tomato sauce or 4 tablespoons relish
- 2 tablespoons flour
- 14 cup water
- 12 teaspoon salt
- freshly ground pepper, to taste
Method
- Place flours, oats and salt together in a food processor and process to a fine meal.
- Add oil and process until combined.
- Add trim milk gradually and process until pastry comes together.
- Be careful not to make it too wet.
- Allow to rest for around 30 minutes before using.
- Heat oil in a heavy bottomed pan.
- Add onion and cook over medium heat for a couple of minutes; add mince and brown.
- Add carrot, peas, stock and tomato sauce or relish and cook, covered, for around 15 minutes.
- Mix flour and water together to a paste and add to meat; stir until sauce has thickened.
- Season to taste with salt and pepper and cool before using.
- Divide pastry into 2 portions, one slightly bigger than the second.
- Roll out the bigger portion to the shape of the pie dish, plus about 4-5cm larger all around.
- Line bottom and sides of a 22cm pie dish (or just use pastry as topping, as per photograph).
- Add cooled filling and then top with second pastry round (22cm diameter).
- Press sides together to seal.
- Brush top with a little milk and then pierce with a fork or knife in many places to allow steam to escape.
- Bake at 190C for around 20 minutes and then at 180C for a further 10-15 minutes.
- Serve hot with salad.
