Mince Pie

Mince Pie

Ingredients

PASTRY:
Pastry is for top and bottom crust using an 8" pie plate
8 oz. (220 g) all-purpose flour
a pinch of salt
2 oz. (50 g) room temperature lard, cut into small pieces
2 oz. (50 g) room temperature butter, cut into small pieces
2 tablespoons ice water
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MINCE PIE INGREDIENTS:
1-1/2 lbs. ground beef
*You can use a blend of beef and pork if you like.

1 large onion, finely chopped
2 garlic cloves, minced
1 can Campbell's condensed Golden Mushroom soup or Cream of Mushroom soup

6 tablespoons beef stock
1-1/2 tablespoons Worcestershire sauce or 4-1/2 teaspoons
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon onion powder
a few drops of cooking oil

Directions

PASTRY DIRECTIONS:
Sift the flour and pinch of salt into a large bowl.
Add the lard and butter using a knife to mix it into the flour until it is blended.
Lightly rub the fat into the flour with your fingertips until the mixture is crumbly.
Add 2 tablespoons water, a little at a time, blend the dough together with your fingertips.
When enough water is added, the pastry should leave the bowl fairly clean.
Put the pastry in a plastic food bag and leave it in the refrigerator for 30 minutes to "rest".
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MINCE PIE DIRECTIONS:
Preheat oven to 400° F / 200° C
Saute onions and garlic in a large skillet on medium heat until caramelized.
Leave them in the pan, uncovered, stirring every few minutes until they are light brown.
Add spices, sauces and soup.
Simmer the mixture gently for about 10 minutes and thoroughly heated.
Roll out the pastry and line the greased pie plate.
Add the meat into it.
Cover with a second pie shell, trim edges neatly of excess dough with a knife and press the edges of the top and bottom crusts together really well with the back of a fork to seal in the meat filling.
Brush the top of the pie shell with a little oil so it browns nicely in the oven, and cut four or five small slits in the top so the steam within can escape as it bakes.
Bake in a pre-heated oven for about 30 minutes or until the crust is golden.
Serve with potatoes, your favourite vegetables and gravy.
Serves 4.