Josh Emett’s Mince & Cheese Pie

Servings:6 standard pies/ 12-14 small pies
Dish Type:Pies & tarts
Cooking Time:30min
Preparation Time:20min

Campbells Product used

Beef Reduced Salt - 1 Litre

View product

Ingredients

500g Beef mince
450ml Campbell’s Salt Reduced Beef Stock
2tbsp Cooking oil
30g Butter
50g Plain flour
1 Carrot, grated
½ Onion, chopped
200g grated mozzarella
2 tbsp taco seasoning (optional)
Chopped Jalapeños (optional)
Pack of ready-made puff pastry
Egg wash

Preparation

Step 1

Preheat oven to 190°C.

Step 2

Heat oil in large frying pan

Step 3

Add beef, add taco seasoning while cooking, gently fry for 3-4 mins using spatula break up while cooking

Step 4

Remove from pan and set aside

Step 5

Place pan back on heat, melt butter, add onion and carrot and fry until translucent

Step 6

Add 50g flour, stir until cooked out then gradually add 450ml of stock, add mince back to pan and stir well

Step 7

Cook for 10-15 minutes, season and then cool

Step 8

Unroll shop bought pastry and once cooled spoon into circular pastry disc add mozzarella, fold over and crimp edges. Note: it is important that mince mix is cooled before putting in pastry

Step 9

Egg wash and bake at 190°C for 30 mins or until golden

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