The ultimate mince n’ cheese pie
An upmarket twist on a Kiwi classic
4
Serves
1 hr 30 mins
Prep Time
30 mins
Cook Time
Recipe author
Jonathan Willows
Looking for something a little special to serve the family for dinner tonight? TV baker, Jonathan Willows, presents the ultimate mince and cheese pie.
An upmarket twist on the Kiwi classic mince and cheese pie, he takes flaky pastry, wagyu beef and red wine, and tops it all off with a decadent cream cheese sauce.
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Ingredients
Rough Puff
plain flour
butter
100 ml water
2 tsp salt
Very Shortcrust pastry
plain flour
1 Tbsp salt
butter
4-6 Tbsp water
Wagyu Beef
Wagyu Beef Mince
1 Tbsp olive oil
1 large shallot
1 large garlic clove
1 stick celery stalk
Small bunch parsley
1 leaf bay leaf
pinch salt
1 tsp black pepper
pinch, powdered cloves
Pinch ground nutmeg
1 large glass red wine
cornflour
plain flour
100ml water
1 Tbsp beef stock
tomato puree
Cream Cheese Sauce
200ml milk
whole
grated tasty cheddar cheese
butter
cream cheese
cream
plain flour
black pepper
salt
ground nutmeg
Finishing
1 egg
butter
melted
Method
Make Rough Puff Pastry
Very Short Crust Pastry
Cream Cheese Sauce
Wagyu Beef
Assemble
1
Add 2 cm cubes of cold butter to sifted flour /salt and using fingers nudge till you have large flecks of butter about 1-2 cm in size
2
Using the ice cold water to just bring together to form a dough, use a plastic scraper to combine, roll pastry to approx. 30 cm in length and 20 cm in width • Visualise the pastry into three sections about 10cm in width, then give two folds to pastry, firstly left hand third over centre and then right hand section over remaining
3
Wrap in cling film and chill for 30mins (this is a good time to make your short crust pastry)
4
Remove Rough Puff Pastry from fridge and gently roll out again to 30 cm in length and 20 cm in width, give another 2 turns, repeating the same procedure as above
5
Using the top of your pie tins as a guide cut out lids (allowing for 5mm overhang pastry to allow for crimping to the sides)
6
With remaining pastry gently lay on top of each other and roll to 3mm height, to achieve lengths of pastry which maybe cut 5mm in width the create a lattice top
