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MINCE PIE

  • Marianne Jacoby
  • Apr 6, 2016
  • 2 min read

Ingredients 1 kg steak mince 1 large onion finely chopped 6 cloves Salt to taste 1 tablespoon of freshly ground black pepper or fine pepper . 1/2 a cup of sago soaked in a cup of water for 30 minutes . Some oil for frying onions . 2 cloves of garlic finely chopped 2 boiled eggs peeled and grated

Two packets of Ready made puff pastry or homemade puff pastry.

Method . In a large pot heat oil and fry onions until a golden brown , more brown than golden . Add the rest of the ingredients( not the sago and boiled eggs ) and stir fry for 10 minutes on high heat . Add a cup of hot water and cook mince on medium heat stirring when needed until water is cooked away . Lastly add soaked sago and the water , with 1 cup of hot water and cook on medium to low heat stirring when needed . Cook for about 30 minutes .

Take mince mixture and dish into a bowl and allow to cool, remove the cloves , cover and place into fridge to get very cold .

Take your puff pastry and roll out one sheet for the bottom of greased baking tray , add filling , top with the grated boiled eggs . Take another rolled out pastry and cover mince filling completely and close the edges pressing down with a fork . Brush with egg wash and place into fridge for 1 hour .

Next bake in a hot oven at 220°C for 30 -35 minutes or until golden brown.

Tip- When baking pastry pies always bake with only the bottom heat , near the end of baking so 10 minutes you use the top and bottom heat of the oven , this will ensure a crispy bottom , also if your filling has too much moisture it will result in a soggy bottom .

Cape Malay Cooking with Fatima Sydow

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