Beef Mince Pies

These pies were one of my favourite foods growing up and being able to share them with my little one has been a joy.

They are basically a Nigerian cornish pasty and make an easy lunch when served with vegetables. It’s a dish suitable for the whole family.

For the filling:

For the pastry:

350g plain flour (for gluten free recipe use gluten free flour with 2 tsp xanthan gum)
180g dairy-free butter (olive oil or sunflower spread suitable)
50mL water

To make the dough:

In a bowl, add flour and dairy free butter and rub in the butter until mixture turns to crumbs
Add water a little at a time until all is combined; set the dough aside in a cool place or refrigerate for 20 minutes whilst you get the filling ready

To make the filling:

Place a pan on medium heat, add oil and heat for 1 minute
Add the chopped onion and sauté briefly
Add the mince meat and stir until brown
Add the thyme, simmer for 3 minutes and reduce heat
In another pan, boil the potatoes and carrots for 3-5 minutes until slightly tender
Drain and add the boiled potatoes and carrots to the mince meat mixture
Take off the heat and allow to cool

To make the pies:

Preheat fan oven to 180°C.
With a rolling pin, roll out the dough in a clean surface until about 2.5mm thick
Using a circle cutter, cut out as many circles as possible
To one half of a circle, add meat filling; fold over the other half of the dough and seal by crimping the edges
Place on a baking tray lined with parchment paper; repeat this for the rest of the circle dough cut outs
When you have completed the process, prick the top with a fork to create a steam vent for the pies
Egg wash the pies with the egg substitute
Bake for 20 minutes and cool properly before offering your little one

Note: Pies can be frozen after cooling. Thaw thoroughly and reheat in the oven or microwave before serving.

YUMMY!