Minced Meat Plate Pie
|Shortcrust pastry||12 Ounce (375 Gram)|
|Onions||6 Ounce, chopped (125 - 185 Gram)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Lean minced beef||1 Pound (500 Gram, Good Quality)|
|Freshly ground black pepper||To Taste|
|Worcestershire sauce||1 Tablespoon|
|Fine oatmeal||2 Teaspoon (Or Medium)|
|Milk/Beaten egg||1 Cup (16 tbs) (For Glaze)|
Roll out the pastry and use half of it to line a fairly deep dinner-plate.
Fry the onions in oil until softened and lightly browned, then add the beef and cook until most of the liquid has evaporated and the meat smells beefy; if some of it should brown, so much the better.
Season generously with salt, pepper and a good shake of Worcestershire sauce, then stir in the oatmeal (which is a simple way to thicken the mince) and let the mixture cool.
Once cool, taste the mixture and adjust the seasoning.
Put the filling on to the pastry base and cover with the remaining pastry.
Seal the edges well and make a few small slashes over the top.
Brush with a little beaten egg or milk to glaze, then bake at 180-200°C/375-400°F/Gas Mark 5 or 6 for 20-30 minutes, until the pastry is well cooked and the meat heated through.
Serve hot or cold.