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Ultimate Mince & Cheese Pie


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Mince Pie Meat

Ingredients Group One: Weight in Grams

Minced beef 400g

Onion diced finely 80g

Beef stock powder 10g

Worcestershire sauce 20g

Soya sauce 15g

Salt 3g

Pepper White 2g

Fresh Garlic 4g

Fresh herb mixture 5g

Water 600g

 

Ingredients for Group Two:

Water Cold 100g

Cornflour 40g

Gravy Browning 10g

Total Weight 1289g

 

Place all ingredients in group one together in a pot. Bring to the bowl and then simmer for 30 minutes.

Place all ingredients in group two into a small bowl and whisk together until a smooth paste has been achieved.

Bring the meat mixture back to the boil and then slowly whilst stirring add the group two paste. Bring back to the boil again whilst stirring and then remove from the heat. Place into a clean bowl and cover with cling film. Place in refrigerator until cold.

 

 

Short Crust Pie Bottom Pastry

Ingredients: Weight in Grams

Bakers flour standard 500g

Butter slightly melted 150g

Water 200g

Total Weight 850g

 

Place the water, flour and butter into a mixing bowl fitted with a dough hook attachment.

Mix on low speed for 2 minutes, scrape down the bowl and mix for a further 2 minutes on medium speed.

Push the short crust dough into a rectangle approximately the size of an A5 piece of paper and wrap in cling film. Rest for at least 30 minutes before rolling out.

 

Top Puff Pastry (Scotch method)

Ingredients: Weight in Grams

Bakers flour standard 500g

Butter (Dough fat cut into small cubes) 25g

Water 225g

Butter (Laminating fat cut into small cubes) 225g

Total Weight 975g

 

Place the water, flour and butter (Dough fat) into a mixing bowl fitted with a dough hook attachment.

Mix on low speed for 2 minutes, scrape down the bowl.

Add the laminating butter and mix for 1 minute on slow speed. The butter should be evenly mixed through the dough but still remain in small cubes.

Push the puff pastry dough into a rectangle approximately the size of an A5 piece of paper and wrap in cling film. Rest for at least 30 minutes before rolling out.

Dust the pastry with a little flour, then using a rolling pin roll the top pastry out to a size of 40cm X 20 cm. Brush off any excess dusting flour and fold one end of the pastry 2/3 of the way up the pastry. Take the other end of the pastry and fold over itself. After the fold, wrap the pastry in cling film and rest for 10 minutes. Repeat this fold process three more times. Once the pastry has had four folds completed, roll the pastry to approximately 2.5mm thick and use for topping meat pies.

Please see diagram below of the pastry folding:

Please see diagram below.

 

 

 

 

 

 


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