Families come together for Christmas and the flock of Children certainly grow for the Festive Season on our farm. When its pouring with rain i take the opportunity make a batch of our Beef Pies to put in the freezer to whip out for a ‘drop of a hat’ feeding of the masses!
I try and keep it very simples!
- Fine chop or blend a bunch of onions, garlic, some left over greens ( Any). ( don’t blend to a pulp).
- Fry on a high heat for 3-5 mins with a pinch of salt and pepper – so they soften up.
- Add Minced Beef. Please use 100% Grass fed not only for the full flavour but the ethics; meaning they eat grasses, legumes and range forage for the duration of their lives.
- Stir the Beef in, adding what ever seasoning you feel like such as Cayenne Pepper, until it is browned.
- Add some flour and Beef Stock, stirring until it thicken a bit – a few minutes at most.
- Refridgerate over night or at least 2 – 3 hours.
- Grate on a cheese grater some cold butter ( good tip!) and hand mix it into some strong white flour or mixed with a bit of other flours lying around. Add cold water until you have a nice Dough ball, with flecks of butter showing. Cling Flim and Refridgerate over night or at least 2 – 3 hours
- Roll the dough to less than 0.25 of an inch. Using a dough cutter or small plate, make circles. Fill circles so that you can fold the dough over, press the seal and crimp with a fork. Mark an x on the Pie.
- Put your Beef Pie, Empanada, Pasty, however you want to call it. in the fridge for 1-2 hours or freeze on baking paper.
- When ready to cook, dab some egg over the pies, and cook for 25 to 45 minutes ( chilled- frozen)