Ingredients
Stage 1: Pastry
| 50 pieces Ready Bake Pastry Puff Pie Top 180x120mm 60160954 |
| 50 pieces Ready Bake Pastry Shell Savoury Pie Bottom 180x102mm 60160956 |
Stage 2: Filling
| 60ml Oil |
| 600g Brown onion, finely diced |
| 40g Garlic, minced |
| 8kg Minced beef (90/10 ratio) |
| 200g Tomato ketchup |
| 80g American yellow mustard |
| 100ml Worcestershire sauce |
| 10L Water |
| 1.6kg AM Meat Pie Premix 50027622, mixed into a slurry with 2.08L cold water |
| Salt and pepper to taste |
Stage 3: Toppings
| 1.2kg Tasty cheddar, coarsely grated |
| 250g Dill pickles (gherkins), drained and finely diced |
| 200g Whole eggs beaten with 0.050L milk – egg wash |
| 30g Sesame seeds (to finish pie lids) |
Method
- Stage 1 – Pastry: Prepare Ready Bake Pastry Shells.
- Stage 2 – Filling: heat oil and cook diced onion and garlic in a heavy-based pan over medium heat until soft and translucent, 5-6min. Add beef mince, ketchup, mustard, Worcestershire and stir to combine. Add water and bring to the boil. Combine AM Meat Pie Premix slurry into the meat mixture. Return to the boil and simmer at least 10 minutes until thickened. Season to taste then cool.
- Stage 3 – Toppings: Deposit 120g cold beef filling into each pastry base. Scatter 10g diced dill pickles and 20g grated cheddar on top of each filling.
- Lay Pastry Puff Pie Top lid over each pie. Press edges firmly to seal. Trim excess pastry and crimp or press edges with a fork.
- Brush lid generously with egg wash. Sprinkle with sesame seeds. Score a small cross vent in the centre of each lid. Rest assembled pies in the fridge 15min before baking.
- Bake at 210°C for 25-30 min until puff lid is risen, blistered and deep golden. Confirm internal filling temperature reaches 75°C. Rest on rack 5 min before unmoulding.