Meat Pie In A Cob
September 20, 2020
"From our Sunday newspaper The Sunday Times."
- Serving Size: 1 (544.6 g)
- Calories 1338.5
- Total Fat - 68.7 g
- Saturated Fat - 22.9 g
- Cholesterol - 459.2 mg
- Sodium - 1416.5 mg
- Total Carbohydrate - 87.2 g
- Dietary Fiber - 4.6 g
- Sugars - 15.7 g
- Protein - 87.1 g
- Calcium - 414.1 mg
- Iron - 14.8 mg
- Vitamin C - 11 mg
- Thiamin - 1 mg
Heat the oil and butter in a large non-stick frying pan over high heat until butter is foaming and then add the onion and reduce heat to medium-low and cook, stirring occasionally, for 5 minutes or until the onion is soft but not coloured and then increase heat to high and add the mince and cook, breaking up with a wooden spoon, for 8 minutes or until meat is browned.
Sprinkle the mince with the gravy powder and stir to coat and add 500ml (2 cups) water and stir to dissolve the gravy powder and now add the tomato sauce and Worcestershire sauce and bring to the boil and then reduce heat to low and simmer for 15 minutes or until mixture is thick and season with salt and ground black pepper and stir through the parsley and set aside to cool slightly.
Preheat the oven to 180C /160C fan forced.
Line a baking tray with baking.
Use a serrated knife to slice about 5cm from the top of the cob and scoop out the bread inside, leaving a 1.5cm-thick shell. Spray bread with oil and bake for 8 minutes or until slightly crisp.
Meanwhile, trim the puff pastry into an approximate 20cm round.
Place the cob on the prepared tray and spoon the beef mixture into the cob, packing it well into the sides and top with the pastry, pressing down well to seal and brush pastry with egg and bake pie for 20 minutes or until the pastry is golden.
Slice and serve with tomato sauce.
Tips & Variations
- Use the bread from the inside of the cob to make breadcrumbs. Store in the freezer until required