There is something so comforting about a home made pie and everyone loves a party pie so for my birthday we combined them. With the help of my incredible boyfriend we had 12 delicious mini pies to share with our friends.
500g premium beef mince
100g mushrooms, diced
125g middle bacon, diced
1 brown onion, finely chopped
1 clove of garlic, crushed
1-2 tbs worcestershire sauce
Salt & pepper
1 tsp plain flour
A splash of tasty Ale. I used a very malty IPA but it comes down to taste.
¼ cup made up instant gravy
Milk for brushing
Shortcrust pastry (100g margarine, 200g plain flour, pinch of salt, cold water)
Grease a 12 hole muffin pan. Make pastry and refrigerate. In a hot frying pan, add bacon rind and allow to render down a little, add a little olive oil if needed, remove rind and throw it away. Fry off the diced bacon in the pan, remove, then fry off the onion until lightly caramelised, add the garlic in the last minute of cooking, set aside. Brown the mince in the same pan and break it down to a fine mince, add mushrooms and cook down until soft. Add the bacon and onion back in with season with some salt and pepper. Add in the ale and cook for a minute, add the Worcestershire sauce and cook for a further minute. Add in 1 tsp plain flour and stir through. Make up the instant gravy and pour in and stir though, you can add more if you want your pie saucier. Take the pastry out of the fridge and roll out between 2 sheets of baking paper. Using a pastry cutter or a cup cut out 12 large rounds and 12 smaller rounds for lids. Preheat oven to 180’C. Press pastry rounds into muffin holes and prick twice with a fork. Blind bake for 10 minutes or until pastry looks cooked. Remove from oven and fill each pie to the top, brush edges of pastry with milk and press pastry lids on top, snip 3 cuts with scissors in the top of each pie and brush lids with milk. Bake for 20-30 minutes or until lid is cooked and golden brown and filling is warm. Serve immediately or cool and store in the fridge and reheat in the oven for 15 minutes before serving. Makes 12 mini pies with some filling left over.
Daniel and I have made a lot of pies in the past, beef and vegetable, chicken and mushroom, satay chicken, but we have never attempted party pies, wholly made from scratch with no recipe I was blown away with the flavour Daniel managed to get out of some very simple ingredients. They went down a treat for afternoon tea and the last one for Daniel’s lunch the next day was just as good reheated in the microwave for 40 seconds. I made the pastry the night before to save some time on Friday night and it worked a treat, easy to roll out from the fridge and it was just the right amount to get 24 circles out of. You of course could use the same filling to make a whole pie or slightly larger ones, or even mini muffin sized ones.
If you have a favourite pie filling by all means use that, or if you have left over stew or slow cooker meat left over it would work even better, just remember to blind bake the pastry to stop seepage. This recipe even though we made it up is definitely going in the keep pile of things to do when we have visitors, so delicious and relatively easy. I can’t wait to make them again!