We’re still mildly terrified of pastry after all these years. This pastry behaved reasonably well for something so short (ie light and crumbly) and it helps that it’s not rolled out too thin.
Wine Suggestion: A good Côtes du Rhône blend if your feeling like a French style, though tonight we had a notion for Italian and ended up with La Pruina Salice Salentino, which is a Negroamaro-Black Malvasia blend. What we like about these wines is their ability, despite being closer to the equator and generally warmer vineyards is to have a great balance of fruit, velvety tannins and freshness. Fuller bodied but in good hands like this, not heavy or clumsy. Dark brambly fruits and generous tannins make it a match.
Mince pie – serves 6 to 8
For the pastry:
- 650g plain flour, plus extra to dust
- 1 tsp sea salt
- 125g lard, diced, plus extra to grease (this is surprisingly difficult to get in Ireland, we found some in a Polski shop)
- 100ml iced cold water
- 1 large egg, plus extra beaten egg to glaze
For the filling:
- 2 tbsp olive oil
- 30g lard, plus extra to grease the dish
- 2 large onions, diced
- 2 large carrots, diced
- 3 celery stalks, diced
- 3 garlic cloves, finely chopped
- 800g beef mince
- 3 tbsp tomato purée
- 3 tbsp plain flour
- 200ml red wine
- a few sprigs of thyme and rosemary, tied together
- 500ml beef stock
- 2 tsp marmite
- 2 tbsp worcestershire sauce
Start by making the pastry. Put the flour into a large bowl with the salt, lard and butter. Rub the the lard and butter into the flour using your fingertips, until it looks like breadcrumbs. Add the beaten egg and cold water and mix to combine and form a soft dough (add a little bit more water if you need to bring it together). Shape into a ball, then flatten to a large disc and wrap in cling film. Chill in the fridge for at least an hour.
Next make the filling. Heat half the olive oil and lard in a large casserole over a medium-high heat. When it starts to foam, add the onions and carrots and cook for about 5 minutes. Add the celery and garlic and cook for another 4 minutes or until the veg have softened. Scoop the vegetables out onto a plate and set aside.
Add the rest of the olive oil and lard to the same pan. When hot, add the mince and cook over a high heat until well browned, breaking it up with a wooden spoon. Stir in the tomato purée and cook for a couple of minutes, then add the flour, and cook, stirring, for another 2 minutes. Return the vegetables to the pan and mix everything together.
Pour the wine into the meat mixture, bring to a simmer and bubble until reduced by half. Add the thyme and rosemary, then pour in the stock and return to a simmer. Lower the heat and cook gently for 30 minutes, stirring now and then. Add the marmite and worcestershire sauce, stir well and season with salt and pepper. Remove from the heat and leave to cool.
Heat the oven to 200C/Fan 180C.
Grease the base of a 26cm round shallow sauté pan or casserole with a little lard.
Divide the chiled pastry into 2 pieces: one-third and two-thirds. Dust the work surface with flour and roll out the larger piece to a 32cm round. Lift into the greased pan and press into the corners of the pan, leaving any excess pastry hanging over the edge. Spoon the chilled filling into the case.
Now roll out the remaining pastry to a 28 cm circle. Brush the pastry case edges with beaten egg, then lift the circle of pastry over the filling and press the edges together to seal. Trim off any excess pastry at this point and crimp the edges.
Make a cross in the centre to allow the steam to escape. Brush the pie well with beaten egg and sprinkle with a little sea salt.
Bake in the oven for 45 mintues or until a deep golden brown and the filling is piping hot. Leave to stand for a few minutes before serving.
(Original recipe from Tom Kerridge Cooks Britain, Bloomsbury, 2024.)
Jono & Jules do food & wine 