I often used to visit my grandparents during school holidays when I was younger. I would imagine being an editor and design my own magazine with wax crayons on blue-lined paper. And then I’d sell the magazine to my grandma for one rand. Grandmas are cool like that, they make you feel real special. After reading her new magazine she’d offered me a Cornish pie with heaps of tomato sauce for lunch.
What can I say? I’ve got a thing for Cornish pies. Although as a rule they are distinctly smaller, I made a nice big pie to maximize the filling. Also, I love my Le Creuset Pie Dish and Pie Bird waaay too much to let it stay in the cupboard while I’m baking pies!
Now have a piece of Cornish pie and phone up your gran. *feelingtenagain
1 chopped onion
1 teaspoon garlic
1 teaspoon thyme
1 teaspoon parsley
500 g beef mince
1 tablespoon tomato paste
1 medium potato, cut into cubes
1 medium carrot, cut into cubes
1 tablespoon bisto
500 ml beef stock
150 g peas
Store-bought puff pastry
1. Fry the onion and garlic in a splash of olive oil. Once the onion turns translucent, brown the mince.
2. Add the thyme, parsley, bisto and tomato paste and fry for another minute or so.
3. Add the potato, carrot and beef stock and cook for about 10 minutes. Let it simmer for another 20 minutes.
4. Add the peas and set aside.
5. Roll out the puff pastry and line the bottom of your pie dish with half of the pastry. Bake for 5 minutes at 180 degrees.
6. Dish the beef filling on top of your lined pastry. Cover it with the other half of the pastry.
7. Whisk the egg and brush the pastry cover. Bake for 30 minutes or until golden brown.
8. Serve hot with tomato sauce and a green salad.