How to cook Delicious classic Minced Beef Pie ala Teresa easy

Delicious classic Minced Beef Pie ala Teresa - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Delicious classic Minced Beef Pie ala Teresa! A quick and easy dinner that is ready in under 25 minutes! This tasty and easy beef pie recipe will quickly become a family favourite. This recipe is authentic and the best minced beef and onion pie on you tube. They are a British classic savory pie. Mince pies in the UK are similar to savory hand pies in the US. Photo "Delicious classic ragu with minced beef" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license.

In this recipe these Party Pies are made in muffin tins, easy to make and they taste incredible. There's few foods more quintessentially Aussie than Party Pies! They made an appearance at every birthday party I attended as a kid…. and many.

You can cook Delicious classic Minced Beef Pie ala Teresa with 15 Ingredients and 5 steps. See the following guide!

1. 500 g premium Minced Beef.
2. 1/2 cup Worcestershire sauce.
3. 1 big Onion chopped finely.
4. 2 carrots, grated.
5. 1/2 tsp garlic paste.
6. 1 1/2 cups Italian Tomato Passata.
7. 1 tbs Tomato sauce.
8. 5 fresh Basil leaves, chopped finely (optional).
9. 1 tsp Dried Oregano.
10. 1/2 :tsp Dried Thyme.
11. Salt.
12. 2 tsp Sugar.
13. 1 tsp ground nutmeg.
14. Italian Extra Virgin Olive oil.
15. 2 sheets Flaky Puff pastry (frozen).

Brown the minced beef in the oil in a hot pan, breaking up the mince with the back of a spoon as it browns. Roll the pastry out large enough to cover the large pie dish or smaller dishes. Cut pastry to fit and press firmly onto the dish. This beef mince curry is an Indian classic made with peas.

1. In a wok with 1/2 cup Olive oil, heat it on medium high then add the onions, fry until half cooked about 5' then add the minced beef and stir, & increase the temp on high. Stir fry for 8' then add Worcestershire sauce, garlic, salt, black pepper, sugar, spices nutmeg, herbs oregano & thyme and stir for 8'. Add the carrots and stir, then add the tomato passata, tomato sauce and some chopped basil leaves. Keep always stirring until liquid dried up. Remove, cool slightly. Taste the season..
2. Preheat oven to 220 degrees Celcius. Thaw 2 sheets of the Flaky Puff Pastry. Half softened, with a sharp knife cut in half onto each sheet, having rectangular pastries..
3. Fill the bottom edge of the pastry with 2 Tbs minced beef,with the back of the spoon spread the beef till the middle part,then fold from the upper part of the pastry onto the base part.Seal with fingers shape into scallops on each margins.Idem to do to the rest of the 3 rectangular pastries, filled with the beef minced, folded on top&then to seal shaping into scallops on the margin of the pastries.With fork,mark on top the surface as show the image, letting the liquid of the filling below less p.
4. In a small bowl, beat 1 egg then add 1/2 tbs milk. Brush on top with egg mixture. Then put the four beef pastries to the freezer, freeze for 15'..
5. Then put them to a flat tray, line with a parchment paper.Bake in hot oven for 10'-12', when the pastries starting rise puff up,then quickly turn down the oven temp to 180 degrees Celcius avoiding the top pastries get burnt.Continue to bake for 2'.Turn off the oven. Remove.Let it cool on tray for 10'.Then transfer to a rack for other 10' to further on cooling.To serve: put into a small dish, add a tbs Tomato sauce and a bunch of fried potatoes chips🍟. Ideal to bring for outdoors.Buon appetite😋.

Minced beef - Ideally, you can use any minced meat. I have tried it with turkey, lamb, and chicken as well. They all taste delicious but my favorite is still the beef mince, maybe because I grew up eating beef mince curry. These are your classic Aussie beef pies (the filling is really similar to a party pie filling because it's made with beef mince) and they're absolutely delicious! Homemade Mince Pies are flakey pockets of fruity heaven.