Mike van de Elzen: Mince and cheese pies - The Sunday Session with Francesca Rudkin

Mince and cheese pies

Cook time: 55 minutes

Prep time: 30 minutes

Serves: 4 small pies

1 small white onion

1 small carrot

1/2 stick of celery

1 small fennel bulb

250g of beef mince

1/2 tbsp plain flour

1/2 cup beef stock

1 bay leaves

1 sprig of thyme, stripped

1 cloves of garlic

2 fresh tomatoes, diced

1 tsp of Worcestershire sauce

50g frozen peas

Tasty cheese

Your short crust pastry

1 egg

Finely dice your onion, carrots, fennel and celery and mince your garlic. Over a medium heat, fry your veggies (not the garlic) with a little oil until soft and the onions translucent. Then add your mince and fry until all the liquid has evaporated and mince is browned.

Add in your bay leaf, thyme leaves, garlic and a touch of salt and pepper and flour, mix to combine and fry for another minute. Now goes in your diced tomatoes, Worcestershire sauce, beef stock and frozen peas. Simmer for 15 minutes or until the liquid has reduced to a gravy like consistency, remove the bayleaf and allow to cool.

Whilst the filling cools roll out your pastry base and lid to fit your tin, allowing the pastry to hang over the edges of the tin. Roll out another small amount of pastry for the top and grate your cheese. Once your tin is lined, add in your cooled mince filling and top with cheese. Brush the edges with a beaten egg and add your lid, squeeze together the edges to seal shut.

Top with a design of your liking, making sure to add a hole for the steam to escape from, and brush with egg wash.

Bake for 25 minutes on 220*c.

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