Handheld Mince Beef and Onion Pies.

Handheld Mince Beef and Onion Pie.

These would be great for summer picnics and they are easy to make. The pies do take a bit of time to put together but the pastry is very forgiving and you don't need to be precious with them.

It's freezing cold so I am serving the pies with cider baked beans for now.

        For the beef filling.

In a large wok, brown

-1kg mince beef, with

-1tsp sea salt.

Drain well through a sieve. Leave aside.

Put the wok back on the heat, fry 

-1 large onion, roughly chopped, with

-3 cloves garlic.

Cook, stirring until the onions have softened, add

-mince beef, add

-1tsp black pepper,

-1tsp cornflour,

-200ml chicken stock (I happened to have some around but if you haven't any, use a beef stock cube with 200ml water)

Leave to simmer for about 10 minutes or until the liquid has reduced down. You need the mince quite dry. Leave to cool. Then divide into 10 equal portions.

        For the pastry.

In a large bowl, put in

-650g plain flour,

-1tsp salt,

-150g butter, cubed,

-100g suet.

Rub the fats into the flour until breadcrumbs form, add

-350ml cold water.

Bring to a rough dough with your hand,if it's too dry add a couple more tablespoonfuls of cold water.

Don't knead. 

Place in the fridge to chill for 20 minutes.

Oven 220c fan forced.

         When the pastry is ready.

Divide into 10 equal portions.

Roll out to 16cm round discs.

Spoon on the beef mixture.

Brush the edges with milk.

Fold one half of the disc over the other to seal in the mixture.

Crimp the edges with a folk.

Put on the prepared trays (2 large baking trays lined with baking paper)

Score the top.

Brush with milk.

Bake 15 minutes.

Turn the oven down to 180c fan forced.

Bake 15 minutes.

Turn off the oven and leave the pasties to continue to cook in the residual heat for 10-15 minutes.

Cool on rack.