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Josh Emett’s Mince & Cheese Pie

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  • 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

Beef Reduced Salt - 1 Litre

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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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