The pie is ubiquitous in every culture, whether it’s sweet or savoury, large or small, open or closed, enclosing a filling with some kind of pastry or dough is a classic form of cooking and baking. The history of the pie is as rich as the cheesy mince pie below. Make everyday pie day with this easy and tasty mince and cheese pie, made with puff pastry.

Ingredients

Pastry
1 quantity of Butter Puff Pastry (I used ready-made butter puff pastry)

Filling

• 1 tbsp olive oil
• 1 tbsp butter
• 1 medium onion, finely chopped
• 2 cloves of garlic, peeled and crushed
• 500g lean beef mince
• 30g standard plain flour
• 175ml beef stock, ready-made is fine
• 125ml lager
• 2tbsp tomato puree
• 1 tbsp Marmite (optional)
• 1 tsp balsamic vinegar
• 1/4 ts dried mixed herbs
• salt and peeper, to taste
• 200g tasty cheese or Cheddar, grated
• 1 egg beaten with 2 tbsp water for egg wash
• 2 tbsp black or white sesame seeds for the topping

Instructions

1. Fry the onion, garlic and dry herbs in olive oil. Add the mince and fry until brown.
2. Add the tomato and balsamic vinegar and stir for a couple of seconds
3. Mix flour with beef stock and beer and add to the mince pot.
4. Simmer on low for 20 minutes and allow to cool down
5. Use a muffin pan and line the bottom with puff pastry
6. Fill each pie with the mince filling and sprinkle cheddar cheease over the top.
7. Cover tops with more puff pasties and brush with beaten egg
8. Top with black sesame seeds and bake in the oven for 45 minutes until slightly brown.
9. Allow to cook before removing from the muffin pan.
10. Enjoy with a summery side salad.