Thursday, 11 November 2010

Pie. Pie. Pie.

Jen was talking about pies at work the other day, and then they were all I could think about. Generally, pies are gross. They're fatty, gristly, and never as good as you hope they will be.

Alas, remembering their disgustingness did not put me off. Instead, I decided to make one with ingredients I already had at home.

An onion (cut up small... or chunky, if that's how you like it)
A packet of mince (700g)
250g mushrooms (quartered)
A tin of four bean mix (drained)
A sheet of shortcrust pastry
A sheet of puff pastry
Cornflour (about a tablespoon)
And... a tin of tomato soup.

It's best if you use the brand with your name on it!

  1. Defrost the pastry, and spray a little oil into your pie dish (I used a ceramic quiche dish, cos that's what I've got). Line the dish with your pastry and trim.
  2. Put a sheet of baking paper on the pastry, and put either ceramic pie weights or uncooked rice on top. This will stop your pastry from bubbling and shrinking too much.
  3. Put the pie dish in the oven at about 180 degrees C, until it is *just barely* brown at the edges. For me, this took as long as the rest of the ingredients took in the fry pan. Speaking of which...
  4. Fry the onion and mince. Throw in the mushrooms and beans. Mix the cornflour into the soup, and then pour it all into the fry pan. Let it bubble away until the mixture is wet, but not so runny that it will make the pastry soggy.
  5. Take the pie dish out of the oven, and throw away the rice/paper (or take out the ceramic beads and leave them to safely cool somewhere).
  6. Fill the pie. Put the puff pastry on top. Trim it. Brush it with some milk. Bake it at 180 C until the pastry is puffed up and a little brown. This will take about half an hour, but it depends on your oven, so keep an eye on it.

Wow! Yum! For an experiment, this turned out really well. And the pie could only hold about half the filling, so I froze the rest to use as a pasta sauce on another night.


  1. Mum used to use a less tomato-y version of her spaghetti sauce for meat pies. She stopped making them after I (at the age of 10) ate a ton of the leftover raw pastry, followed by two servings of pie, followed by spending the night throwing up in Mum and Dad's ensuite...

    It rather put me off pies! (Except of the apple variety, obviously... :P)

  2. Yeah, in hindsight that was probably a bit of an overshare for a cooking post......... ;)

  3. Hahahaha we will all just take it as a warning - too much pie (or raw pastry, ew) is not a good thing!


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