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The Ultimate Mince n’ Cheese Pie

Wagyu Beef & Red Wine, topped with cream sauce

4

Serves

1 hr 30 mins

Prep Time

30 mins

Cook Time

Jonathan Willows

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 n’ 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

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plain flour

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butter

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100 ml water

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2 tsp salt

Very Shortcrust pastry

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plain flour

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1 Tbsp salt

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butter

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4-6 Tbsp water

Wagyu Beef

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Wagyu Beef Mince

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1 Tbsp olive oil

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1 large shallot

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1 large garlic clove

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1 stick celery stalk

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Small bunch parsley

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1 leaf bay leaf

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pinch salt

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1 tsp black pepper

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pinch, powdered cloves

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Pinch ground nutmeg

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1 large glass red wine

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cornflour

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plain flour

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100ml water

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1 Tbsp beef stock

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tomato puree

Cream Cheese Sauce

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200ml milk

whole

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grated tasty cheddar cheese

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butter

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cream cheese

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cream

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plain flour

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black pepper

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salt

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ground nutmeg

Finishing

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1 egg

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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