1 lb (500 g) minced beef
2 onions, chopped
2 cloves garlic, crushed
2 tbsp cooking oil
1 tsp salt freshly ground black pepper to taste
1/2 tsp dried or 2 tsp chopped fresh thyme
1 tsp dried or 1 tbsp chopped fresh oregano
13 oz (410 g) canned whole tomatoes, chopped
2 onions, chopped
2 cloves garlic, crushed
2 tbsp cooking oil
1 tsp salt freshly ground black pepper to taste
1/2 tsp dried or 2 tsp chopped fresh thyme
1 tsp dried or 1 tbsp chopped fresh oregano
13 oz (410 g) canned whole tomatoes, chopped
for the pastry
2 1/4 cup (250 g) plain flour (All purpose)
5 tsp baking powder
good pinch salt
1/2 stick (2 oz) 50 g butter
1/3 cup (3 fl oz) 90 ml tomato puree (paste)
4 tbsp water
1 egg, beaten
5 tsp baking powder
good pinch salt
1/2 stick (2 oz) 50 g butter
1/3 cup (3 fl oz) 90 ml tomato puree (paste)
4 tbsp water
1 egg, beaten
method
to prepare the meat
1. Saute the onion and garlic in heated cooking oil until onion is translucent. Add mince and fry until it turns colour.2. Season mince with salt, pepper, thyme and oregano.
3. Heat tomatoes and add to meat. Simmer until cooked and thickened. Allow to cool.
to prepare the pastry
1. Sift flour, baking powder and salt together and rub in butter.2. Mix tomato puree with the water and add to flour mixture to make a stiff dough.
3. Wrap pastry in cling film and refrigerate for 30 minutes before rolling out.
4. For individual pies, roll pastry out thinly and cut into circles with a biscuit cutter.
5. Brush edges of pastry with beaten egg and cold water.
6. Place a spoonful of the filling in the centre of each circle, keeping the edges clear.
7. Cover with a second circle of pastry and press edges of pastry down with a fork.
8. Prick top with a fork, brush with beaten egg and place on a greased baking sheet.
9. Bake at 200°C (400°F) gas mark 6 for 20 minutes or until golden brown and cooked.
serving amount
serves 6
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