for the pie filling
- 700g (1.5 lb) lean minced beef
- 300g (10.5 oz) white rusks, crushed with a rolling pin (use baby rusks)
- 25 g (1 oz) seasoning 3:1 (salt to white pepper)
- A beaten egg to glaze
for the pastry
- 300 ml (10 fl oz) water
- 225 g (8 oz) dripping or lard
- 700 g (1.5 lb) self raising flour
- 1 teaspoon sea salt
- Prepare the pie casings the day before so you can leave them overnight to harden
- Add the fat and water to a pan and boil it until the fat has melted.
- Warm a large bowl and sift the flour and salt into it
- Pour in the liquid and mix with a wooden spoon
- Once cool enough to handle, knead until it is smooth and elastic.
- Cover with a damp cloth and leave in a warm place for an hour.
- Roll the pastry out so you enough cases to fill 15 to 20 pie moulds, bun or muffin tins with enough pastry left over to make lids.
- Leave the shells and lids in a cool place overnight to harden off. A fridge is good for this.
- The next day, preheat the oven to 190° C (375° F - gas 5)
- Mix the mince and rusks and seasoning together with a little ice-cold water so it has a stiff consistency
- Fill the shells, no more than ¾ full, press on the lids, cut a slit or a hole in each lid and then glaze with the beaten egg.
- Bake for 25 minutes or until golden brown.
- Serve hot.
If you don't wish to make as many as 15 or 20 in one go, freeze a batch, un-cooked for baking at a later date.
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