Bacon and Beef mince pie
Rough Puff Pastry (with 350g Butter)
Ingredients:
350g cold unsalted butter, cubed
450g plain flour
1 tsp salt
1 tsp lemon juice or vinegar (optional, helps with structure)
180–200ml ice-cold water (add slowly)
Method:
In a large mixing bowl, whisk together the plain flour and salt. Add the cold, cubed butter and use your fingertips or a pastry cutter to lightly rub it into the flour. You want to keep those chunks of butter fairly large—think the size of peas. This is what gives the pastry its signature flakiness.
Stir in the lemon juice or vinegar if using, then gradually add ice-cold water a little at a time. Use a fork to gently bring the dough together. Stop adding water once the dough begins to come together in a shaggy mass—avoid overmixing. It shouldn’t be sticky, just enough to hold its shape when pressed together.
Tip the dough onto a floured surface and gently shape it into a rough rectangle. Wrap tightly in cling film and chill in the fridge for 20–30 minutes. This helps relax the gluten and firm up the butter.
After chilling, unwrap and place the dough on a lightly floured surface. Roll it out into a long rectangle about 1cm thick. Fold the top third down and the bottom third up over it, like folding a letter.
Rotate the dough 90 degrees, roll it out again, and repeat the same letter fold. If at any point the dough feels too soft or the butter starts melting, pop it back in the fridge for 10–15 minutes.
Repeat the roll-and-fold process 2 more times, chilling for at least 20 minutes between each round. After the final fold, wrap the dough well and chill for at least 30 minutes before using, or freeze for later use.
Beef & Pancetta Pie Filling
Ingredients:
1 tbsp olive oil or butter
1 small brown onion, diced
2 garlic cloves, minced
100g pancetta, diced
400g beef mince
1 tbsp tomato paste
3 tbsp corn flour
1 cup beef stock
1 tbsp gravy powder
1 tsp Worcestershire sauce
Salt and black pepper to taste
Optional: 1 tsp thyme or rosemary (fresh or dried)
1 cup mixed vegetables (pre-cooked in boiling water)
Method:
Heat the olive oil or butter in a large frying pan over medium heat. Add the diced onion and pancetta and cook for about 4–5 minutes until the onion softens and the pancetta starts to turn golden and crispy. The aroma will be rich and savoury.
Add the minced garlic and cook for another minute, stirring often so it doesn’t burn.
Add the beef mince to the pan and use a wooden spoon or spatula to break it apart. Cook for 6–8 minutes, stirring regularly, until browned and fully cooked through.
Stir in the pre-cooked mixed vegetables. These can be whatever you have on hand—peas, corn, carrot, or green beans all work well. Mix through to evenly distribute.
In a jug, whisk together the beef stock, corn flour, and gravy powder until smooth and lump-free. This mixture will help thicken the filling.
Pour the stock mixture into the pan, then stir in the tomato paste and Worcestershire sauce. Reduce the heat to low and let everything simmer gently for 10–15 minutes. Stir occasionally as it thickens into a rich, hearty filling.
Season to taste with salt, pepper, and herbs like thyme or rosemary, if using. Let the mixture cool slightly before spooning it into your pastry. A slightly cooled filling helps keep the pastry from going soggy.
Notes & Tips:
Keep all pastry ingredients as cold as possible to ensure a flaky result.
Visible chunks of butter in your dough are what create those beautiful, light layers.
Chilling between folds is key—don’t rush the process.
You can make the pastry and filling a day ahead and store them separately in the fridge.
To assemble your pie, spoon the cooled filling into your prepared pastry, cover with a pastry lid or lattice, and crimp the edges.
Brush with an egg wash for a deep golden crust.
Bake at 200°C (fan) for about 30–35 minutes or until the pastry is crisp and golden.
Great for making into individual pies or a hearty family-size dinner pie.
Leftovers? Store in the fridge and reheat in the oven to keep the pastry crisp.