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Mince Pies

by Belinda (follow)
Easy (2874)      Dinner (2274)      Lunch (1798)      Family (1525)      Beef (175)      Pie (83)     
A meat pie is an Aussie icon and this pie has Vegemite in it which has to make it even more Australian. You can serve this with tomato sauce or with a side of mashed potato and mushy peas.

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 4

2 tbs oil
3 onions, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
1 sprig rosemary
2 bay leaves
500 g beef mince
1 tsp Dijon mustard
2 tsp Vegemite
1 tbs Worcestershire sauce
2 tbs flour
1 1/2 cups beef stock
salt and pepper, to taste

Heat oil in a large frying pan over medium heat. Add the onions, carrot, celery, rosemary and bay leaves. Cook until tender.

Add mince to the pan and cook until brown. Stir through remaining ingredients.
Season with salt and pepper, cover, and allow mixture to cool completely.
Preheat oven to 200C and prepare and line your pie tin with a sheet of shortcrust pastry, trimming off the excess.
Fill the tin with the mince mixture. Top with puff pastry and trim off the excess before pressing down the edges with a fork to seal.

Brush top with egg mixture.
Bake for 25 - 30 minutes until golden.

I omitted the celery from mine because some of my family members prefer this pie without celery. I think the celery makes it better so I have included it in the recipe.

I used a pie maker for this recipe, if using a pie maker please follow your manual regarding cooking times. Mine took 14 minutes.

I like this Recipe - 5
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