This is my Nana’s recipe she passed down to us. I lost my Nana when I was 13 but one of my favourite memories was the great Mince Pie she would make and lucky for us we got the recipe. I have great memories of this pie at many family occasions and it being the favourite. So in memory of my Nana who never got to see my love of cooking I wanted to share her prized recipe with everybody. Love you Nana.
Slice onions and grate carrots.
Brown mince and onion in a pan. Add in the carrot.
Add crumbled beef stock cube, garlic powder and dried herbs. Add the tomato sauce, soy sauce and water.
Finish with vegetable soup mix.
Pour into pie dish and spread out.
Cover with pastry. Tuck excess under the lid and press against the edge of the dish.
Cut leaves out of the excess pastry and roll into a ball and arrange on top of the pie. This is old school but it’s how my Nana always did it. Prick the top with a fork.
Bake in oven until golden.
Nana’s Mince Pie
750g prime beef mince
2 carrots, peeled and grated
2 large brown onions, peeled and sliced
1 beef stock cube
½ tsp garlic powder
1 tbsp each of dried parsley, chives and mixed herbs
3 tbsp soy sauce or tamari
3 tbsp tomato sauce
½ cup plus ¼ cup of water
2 packets of thick country vegetable soup mix
3 sheets puff pastry
Preheat oven to 180c.
Brown onion and mince in a small stock pot over a medium heat with 2-3tbsp of oil. Once browned add carrot and mix well to combine.
Crumble beef stock cube and add to the Mince mixture along with garlic powder and all the dried herbs and mix well to combine.
Next mix together soy sauce, tomato sauce and ½ cup water in a bowl, then add to the Mince mixture and stir well to combine.
Lastly add the vegetable soup mix and remaining ¼ cup water and mix through thoroughly.
Pour mixture into a large pie dish and spread out evenly.
Lay puff pastry sheets out onto a clean bench in a shape big enough to cover the entire top of the dish and then using a fork crimp the edges to stick the sheets together as shown in the picture above. Lay the now combined sheet on top off the Mince. Gently press the pastry down onto the Mince and then using a knife trim off any excess leaving 1 cm lip above the dish you are using. Then neatly tuck the excess under the lid and press against the dish using your thumb, creating a tidy edge around the pie as shown in the picture above. Prick the top with a fork and with a excess pastry cut out 6 leaves and make a small ball and arrange in the middle of the pie as shown above. I know it’s old school but it’s how my Nana used to do it.
Bake in the oven for 35 minutes until golden on top. Remove and serve.
Comments