MInce and Cheese Pie

Winter makes me crave a good mince pie.  I often make one out of left-over casserole or stew but came across this great recipe in the Sky Magazine, of all places.  The creator is Dean Brettschneider.

Butter Puff or Flaky pastry sheets - store bought

A little bit flat after being in the fridge overnight, but still yummy!

Or - make a mash from boiled root veges of your choice
1tbsp olive oil
1tbsp butter
1 med onion diced
2 cloves garlic crushed
500gm lean mince
1tbsp flour
175ml beef stock (ready made is fine)
175 ml beer
2 tbsp tomato puree or paste
1 tbsp Vegemite or Marmite (I didn't use quite this much as I thought it too much)
1 tsp balsamic vinegar
1 tsp mixed herbs
S & P to taste
200g grated cheese

Line a dish with one sheet of pastry, or alternatively you can make 4 individual pies.  If you don't want to use pastry, boil some root veges and mash to place on top.  Set aside.

Heat the oil and butter in large frying pan and add the onion and garlic.  Cook gently until onion is golden.  Add the beef mince and cook until well browned, stirring occasionally to prevent lumps forming.  Stir in the flour and cook approx 30 secs.  Gradually add the beef stock and beer, then bring to the boil.  Add tomato puree/paste, Vegemite/Marmite, balsamic vinegar and mixed herbs.  Taste and add S&P if needed.  Simmer for 10 mins, remove from heat and let cool.  ( I didn't let it cool and it was OK)

Fill the pastry lined dish(es) with the meat mixture or just place in pie dish if not using pastry.  Add cheese on top of meat.  Place another sheet of pastry over the top and seal the edges, cut a cross in the middle of the pastry.   Brush pastry with some milk and sprinkle with sesame seeds if desired.  Or spoon the mash over the top to completely cover and dot top with some butter.  (It says to rest for 1 - 2 hours or longer before baking but I didn't do this and it was OK)

Bake in preheated 220degC oven for 25 - 30 mins.  Serve with green salad or steamed veges - and tomato sauce.