Make me a nice pie

Give us a clue... what have you got in your cupboards and or freezer that might go in a pie?

Not so sure about making pastry in the bread maker are you sure????

Dice an onion and fry it off, add the mince and brown, drain off any excess fat and add a tin of tomatoes, garlic and a stock cube, salt and pepper to taste and simmer until there is a small amount of liquid left. allow to cool a little......

meantime,

8ozs flour
4 ozs lard or 2 of lard and 2 of marg
a pinch of salt,

Rub the fat into the flour until it resembles bread crumbs, add enough cold water to bind it together without it being too sticky, gather together and tip out onto a floured work surface and roll out thinly, cut a circle to fit a sandwich tin, !!!!!! the bottom then put in the cooled mince mixture, roll out the rest of the pastry and fit on top, use a little water around the edge to stick the two bits together than go round with a knife and cut off any surplus, use your finger and thumb to crimp the edges together, then put a couple of slits in the top to let out the steam, cook at 200oC for about 45 minutes until the filling is very hot and the pastry brown, serve with spuds and veg and extra gravy if you like lots,

Right... how about mince and onion pie?

Make some shortcrust pastry. By hand is easy. Use the Be-Ro site for instructions on that (on the right hand side...)

One large onion, chopped, fine or coarse or both... a carrot or two, diced small, dash of mixed herbs salt and pepper.

Bung the carrot first into a small bit of oil or butter and start it simmering gently while you defrost the mince in the microwave...

After about five minutes add the onion...

(Start the oven pre-heating on Gas mark 5 375F 190C for about ten minutes)

Dust the mince with flour and the herbs and a stock cube or two, stir it well then add to the pan. Turn the heat up 'til it's simmering briskly - stirring lots, then turn down to a moderate simmer.

Line a seven inch flan dish or sandwich tin or even an oven proof plate with half your pastry.

When the oven is ready - put the meat etc into the dish without any liquid, dampen the edge with water - put the top on and pinch round the edges. !!!!!! a couple of times in the top with a fork to let the steam out.

Brush the top with mlik (if you wish) and then bake for about forty minutes until golden brown.

Serve with boiled taters, veg of choice, and if there's any liquid left in your pan use it as the base for your gravy.

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So basically as long as i make the pastry then i can bung in whatever i like ?

Yup, if you are short on mince or want to make the mince into two dishes put half a small packet of sage and onion stuffing mix in when you cook the mince, you will get twice as much for your money and it tastes really good, when my kids were little they called this stuffed mince pie and on occasions ask me to cook it now.

:j :j :T :T

Yep - but usually fairly dry stuff or a thick sauce, otherwise the bottom pastry can finish up very soggy and even uncooked.