I love celebrating food in all it’s glory, and any excuse to research a dish, or prepare a dish is good for me. So with the U.K celebrating ‘National Pie Week’ I thought well I maybe up a mountain, at La Rosilla in the deepest Axarquia of Andalucia, but I have roots man 😉 and you can’t deny your roots. And who can’t love a Pie, sweet or savory, that home baked smell of goodness has to tempt even the die hard no Carb, low cal enthusiast – and pull them off their wagon.
I opted for my Gran’s ‘Herb and mince pie’, a dish that we were served in a traditional manner, sat around the large dining table, hands in lap, waiting for our slice of warm comforting pie, that my Grandad would masterfully cut, portions decided on age, not appetite. Impatiently sat waiting for the silent nod, we could start. Always served with minted peas fresh from her garden, and a rich gravy. Yum.
I also have a cherished pie plate – a Le Creuset Heart , I’m crazy about hearts. I just knew this would be the perfect plate for my Pie – I also decorated it with 5 hearts one for each member of the Family – Aaahhh bless !
For Shortcrust Pie pastry.
500 grams of Plain Flour
250 grams of fat – I used marg.
Large pinch of Salt.
Easiest way, is to whiz up the ingredients in a Food processor, or if not mix Flour and fat until it resembles breadcrumbs. Then add ice cold water, until it forms a ball of pastry dough.
Then cut into 2, wrap in film, and place in fridge for 20 mins to chill and rest.
For the filling.
800 grams of good quality mince beef.
1 large onion, chopped
2 sticks celery chopped
3 carrots chopped
1 tbsp of mixed dried herbs – or I used Hierbabuena in Spain.
Plenty of Salt of pepper.
1 beef stock cube.
A small glass of water.
A slug of Worcestershire sauce.
Saute the veg, in a little hot oil in a large frying pan, to soften for a bout 5 mins.
Add the beef to brown.
Crumble in the stock cube, and add the water.
Add the herbs and stir.
Add the Worc. Sauce and stir.
Season well, and let simmer away stirring occasionally. For about 25 mins.
Roll out the tow balls of pastry to about ½ cm thickness.
Line a cake tin, pie plate or baking dish, that has been buttered to prevent sticking, with one of the rounds of pastry. Then pile in the filling. Then cover with the remaining rolled out pastry.
Pinch around the edges, and decorate the top, with any left over pastry.
Then brush with a beaten egg to give the pie a deep golden brown.
Bake in the oven, for 25 mins at 180 degrees.
Serve with peas, fluffy mash and gravy…..Filling, delicious & comforting.