Mince Meat Mushroom Pie
This is a big ole pie and should last for 4-6 portions.
Ingredients
Mushrooms (~300g)
Mince meat (~300g)
1 square flaky pastry dough
Cream
Salt & pepper
Paprika
Tomato puree
Flour
White wine
Peanut oil
Thyme
Soy sauce
Steps
Cut the mushrooms into thin slices
Throw some oil into the pan, heat it up, add the mince meat and some thyme, then stir until fried through. Spread some flour on it, stir, then douse with white wine to deglase, reduce heat.
Throw some tomato puree, paprika, salt, pepper, soy sauce, and cream in there until it tastes nice. Make the flavour really strong, or it won't stick out properly once the pie's all done.
Repeat step 2 for the sliced mushrooms, with the exception of the thyme, you can leave that out.
Again season with paprika, salt, pepper, soy sauce and cream. Once it tastes alright, throw it together with the mince meat.
Stir the mince meat mushroom sauce, add some parmesan and spices until it tastes just right. If it's too liquid, add more parmesan to stick it up. Getting the sauce exactly right with its liquidity is important – too dry and it won't taste great, too liquid and it'll cause problems while baking.
Start heating up the oven as required by the dough. Typically something like 220C.
Spread out the flaky pastry
Spread the filling onto the dough, but make sure to keep enough of a border, and only spread it along on one half of the dough's surface.
Once the filling's on there, take the other half of the dough and fold it over the filling. Then use a fork to press the pie folds together, fold them inwards, and use the fork to press them together some more. Getting it nice and sealed is important or it'll blow out and explode its guts into the oven. That's not a joke.
Use the fork to poke holes along the top of the pie to minimise the risk of the pie exploding.
Once the oven's heated up, throw the pie in and wait the required amount of time. Typically 25-35 minutes.