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!

1. Fine chop or blend a bunch of onions, garlic, some left over greens ( Any). ( don’t blend to a pulp).
2. Fry on a high heat for 3-5 mins with a pinch of salt and pepper – so they soften up.
3.  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.
4.  Stir the Beef in, adding what ever seasoning you feel like such as Cayenne Pepper, until it is browned.
5.  Add some flour and Beef Stock, stirring until it thicken a bit – a few minutes at most.
6.  Refridgerate over night or at least 2 – 3 hours.
7.  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
8. 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.
9.  Put your Beef Pie, Empanada, Pasty, however you want to call it. in the fridge for 1-2 hours or freeze on baking paper.
10.  When ready to cook, dab some egg over the pies, and cook for 25 to 45 minutes ( chilled- frozen)

Hey Presto: