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Saturday, 24 September 2011

Old school savoury mince pie recipe

A lot of Saturday evening conversations go like this:

Me: What do you want for dinner?
Him: Lark's tongues in aspic (I exaggerate for comic effect, but you get the idea - some mad concoction you'd never have the ingredients for)
Me: I don't have the makings for that!
Him (sulking): Well why ask then?

Nice to hear him say he wanted an old-fashioned mince pie with boiled spuds and broccoli as I had all the makings to hand (Tesco having Jus-rol ready rolled puff pastry on special offer for a pound), so I made a pie so wonderful he says we have to have it at least once a week from now on. ;)

Best old school mince pie

1 pack of ready rolled puff pastry
350g lean mince beef
4 bacon rashers, finely chopped
1 onion finely chopped
1 small carrot chopped
1/2tsp dried thyme (I used some great stuff I brought back from Turkey)
1 dsp Bisto Best gravy granules
1 tsp HP sauce
Half a mug of water
1 egg

Preheat the oven to 200oC. Heat the frying pan till smoking, dry fry the mince and once it's browned, drain in a sieve to get rid of excess fat. Do the same with the bacon. While they drain, fry the onion & carrot at medium high heat for 5 mins to soften. Return the mince and bacon to the pan along with the Bisto, HP sauce, thyme and water. Cook down until it looks like pie filling (5 minutes?). Let it cool slightly and then make it into whatever style or shape of pie you like. Brush well with beaten egg, bake for 30 mins or so (turn the heat down if it looks like it's getting too brown). Serve with crinkle cut chips and beans for full old school effect. This is a powerful aphrodisiac and will make your husband adore you in a spectacularly demonstrative fashion, so be careful.

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