Family Minced Pie
April 30, 2007 3:47am CST
Ingredients (serves 4) 2 sheets frozen ready-rolled puff pastry, partially thawed 1 tablespoon olive oil 1 brown onion, finely chopped 500g lean beef mince 1/4 cup oyster sauce 2 tablespoons reduced-salt soy sauce 3 cups frozen Asian mixed vegetables 1 egg, lightly beaten Method Place a baking tray in the oven. Preheat oven and tray to 200°C. Lightly grease a 17cm (base) pie dish and line with 1 pastry sheet. Trim excess pastry. Using a fork, make some holes with a fork, pastry base 6 times (don't pierce all the way through). Place in freezer for 10 minutes. Line pastry case with baking paper. Half fill with uncooked rice. Place on hot tray and bake blind for 10 minutes or until pastry edges are light golden. Remove paper and rice. Bake for a further 8 to 10 minutes or until pastry is light golden. Remove from oven. Allow to cool. Heat oil in a frying pan over medium heat. Add onion and cook, stirring, for 3 minutes or until soft. Increase heat to high. Add mince. Cook, stirring with a wooden spoon, for 5 minutes or until browned. Add oyster sauce, soy sauce and vegetables. Stir until well combined. Bring to the boil. Reduce heat. Simmer for 5 to 7 minutes or until liquid from vegetables has evaporated. Cool. Spoon mixture into pastry case. Brush edges with egg. Place remaining pastry sheet over filling. Trim and seal edges. Brush top with beaten egg. Sprinkle with freshly ground black pepper. Bake for 30 to 35 minutes or until pastry is crisp and golden. Stand for 5 minutes before serving. Notes & tips Variation: Rather than using Asian vegetables in your pie, you could add frozen mixed vegetables such as peas, carrots and corn. Or steam some vegetables from your fridge and add these instead. Try using chicken mince, mixed with a drained can of corn and some carrot - kids love it.