The Mince and Cheese

It's been a couple of weeks since I last posted, but that doesn't mean there hasn't been some pie making going on - I've just pulled a fresh pie out of the oven in fact. This week's pie is another comfort pie, and a classic amongst pies - the ol' mince and cheese. And there's no photo of this one because we ate it too damn fast.

Get some pastry, or make some first. This recipe has been the most consistent and reliable so far, so if you don't have a recipe, try it out.

Turn the oven onto 170 celcius.

Next, heat some oil in a frypan and saute some onion until soft.

Now brown some mince - enough to fill your pies obviously.

Add a couple of dashes of Worcestershire sauce and 1/2 a cup of beef stock.. You could leave it at this, but I like to have some vege in my mince pies, so I added a diced carrot and a 1/2 cup of frozen peas to the mix. Cook until the stock is almost all gone.

Cut around your pie tin(s) to get your casing and line the tins. Cut around again to get your lid.

Fill the pie tins with the filling, then grate some cheese over the top. You want to be able to taste the cheese, so you're going to need quite a bit. I used parmesan which gave a nice tang to the pie, but any cheese will be fine.

Back for about 25-30 minutes, until the pastry is golden, and enjoy.

Next week I'll have another vegetarian pie to share.