Beef, cheese and bacon pie

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Filling

400 g minced beef
100 g diced bacon
1 tbsp olive oil
Brown the mince and bacon in the olive oil.
1 onion
2 cloves of garlic
1 tsp rosemary
Finely chop the garlic, onion and rosemary, add to the mince and brown gently.
400 g plum tomatoes, chopped
Add the plum tomatoes and cook until the sauce begins to thicken.
2 tbsp flour
Dust with flour and mix until well combined.
200 ml beef stock
Salt
Pepper
Add the stock, salt and pepper and bring to a boil first whilst stirring, then reduce to a simmer, stirring occasionally.
Remove from the heat and set aside to cool slightly.

Pie

3 sheets of puff pastry, rectangular, 42 × 26 cm
Grease the pie tins (if necessary) and line with puff pastry, pressing the dough up the sides. Cut out a lid for the pie.
100 g Cheddar
1 egg
Grate the cheese and beat the egg. Fill the tins with the beef mixture and top with cheese. Brush the dough rim with egg and place the puff pastry lid on top. Press the edges together to seal, then brush the pie lid with the egg and prick with fork.
(Pre-)heat cooking space to 200°C with Hot air humid
Put the pie tins on the wire shelf at level 2 in the preheated cooking space. Bake.
Put the food in
Hot air humid 200°C for 25 Mins
  • Baking tray
  • 8–10 pie tins, ø8–12 cm
Quantity Ingredient
400 g plum tomatoes
100 g diced bacon
1 onion
200 ml beef stock
2 cloves of garlic
Pepper
400 g minced beef
1 egg
2 tbsp flour
1 tsp rosemary
3 sheets of puff pastry
Salt
1 tbsp olive oil
100 g Cheddar

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