Beef, Cheese and Bacon Pie

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500 g Beef mince
100 g Bacon, diced
2 tbsp Olive oil
1 Brown onion, chopped
2 Cloves of garlic, chopped
1 tsp Rosemary, chopped
200 ml Beef stock
2 tbsp Plain flour
400 ml Tomato, crushed
100 g Crumbly Cheddar cheese
2 Sheets of puff pastry
2 Sheets of short crust pastry
1 Egg, beaten
Salt to taste
Tomato sauce to serve
Canola spray

Preparation

Brown the mince and bacon in olive oil.
Add the garlic, onion and rosemary, and brown gently.
Add tomato and cook until a bit darker.
Dust with flour, and mix until well combined.
Add stock, salt and pepper and bring to a boil first whilst stirring, then reduce to a simmer for half an hour with lid on, stirring occasionally.
Set aside to cool slightly.
While the stock cools, grease pie moulds and line with shortcrust pastry, allowing edges to overhang.
Fill with beef mixture and top with crumbly cheese.
Brush dough rim with egg and place puff pastry lid on top.
Press bottom and top of dough firmly to seal, then brush the pie lid with the beaten egg and prick with fork.
Put the pie moulds on the wire shelf in the preheated cooking space. Bake (step 3)

Cooking steps

(Pre-)heat cooking space to 200°C with Hot air humid
Put the food in
Hot air humid 200°C for 25 Mins
  • Wire shelf
  • 8 pie moulds Ø 8-12 cm
Quantity Ingredient
Salt to taste
Tomato sauce to serve
2 tbsp Olive oil
500 g Beef mince
100 g Bacon
2 Cloves of garlic
1 Brown onion
1 Egg
Canola spray
2 Sheets of puff pastry
2 Sheets of short crust pastry
200 ml Beef stock
400 ml Tomato
1 tsp Rosemary
2 tbsp Plain flour
100 g Crumbly Cheddar cheese

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