May 18, 2017
Comfort Food, Dinner, Main Dish,
Snacks, Beef, Ground Beef, Vegetables, Onions, Add it in the lunch box, Budget-Friendly, Cooking For A Crowd, Sunday Dinner, Oven Bake, No Eggs more
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"From our Saturday newspaper The Weekend West. Times are estimated. This recipes utilises a muffin tin."
Melt butter in a medium saucepan and add the chopped onion and garlic and cook these over a moderate heat until the onion is soft but not coloured and then add the mince and increase the heat to high and stirring the meat all the time, cook, until the meat takes on a little colour.
Add the spices, seasoning, the sauces and enough water or stock to almost cover the ingredients and bring to the boil, lower the heat and simmer for 30 minutes.
Blend the flour with cold water to make a thin paste and add this to the pot, stirring well and simmer for 5 minutes and allow to cool.
Roll the pastry out thinly and cut round of pastry to fill the moulds to the top and fill with the cold filling.
Roll out some more pastry and cut lids to cover the filling.
Fork the lid to the base to seal and bake in a 200C oven until the pastry is well browned.
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