Mince and onion pie
Savoury short crust pastry
500g plain flour
200g cold diced butter
1 teaspoon salt
2 egg yolks
cold water to bind
Rub the flour and butter together until the mixture resembles fine breadcrumbs ( you could do this in a food processor). Mix in the salt.
Mix the yolks with 3 tablespoons of cold water and add to the dry mix. Mix well and add a tablespoon of cold water at a time to make a dough. WRap in cling and chill.
Mince and onion filling
2 onions, peeled and sliced
1 tablespoon olive oil
750g lean mince
1 beef stock cube mixed with 150ml boiling water
1 tablespoon worcestershire sauce
1 tablespoon brown sauce
1 tablespoon cornflour mixed with 2 tablespoons cold water
Fry the onions in the oil in a large saucepan or frying pan until golden.
Add the mince. Season with salt and pepper and fry to seal off.
Add the stock, worcestershire sauce and brown sauce and simmer for 20 minutes.
Mix in the cornflour and leave to cool.
Split the pastry in two and roll out half and line a lightly buttered pie dish.
Spoon in the cool mince and rub the outside of the pastry with a little cold water.
Roll the other pastry and place on top. Crimp the edges.
Make a hole in the middle with the tip of a knife.
Brush with a beaten egg yolk and bake in a 180oc preheated oven for 35 minutes.
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