Easy as Beef Mince Pie

There is nothing more comforting on a winter's day than a pie. Here is my version of an easy beef mince pie where I add ketchup, sun-dried tomatoes and Worcestershire sauce to give that extra level of taste.

Serves 4-6

Beef Mince Pie

2 tablespoons of olive oil
500g lean mince
1 onion chopped
3 tablespoons of ketchup
1 tbsp sun dried tomatoes in oil, chopped
1 tbsp of plain flour
75g mushrooms
250ml beef stock
couple of dashes of Worcestershire sauce
320g pre rolled puff pastry
1 free range egg, yolk only
salt and pepper

1. Preheat the oven to 200C/400F/Gas 6.

2. Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.

3. Add the onion and cook for 2-3 minutes, then stir in the tomato ketchup and sundried tomatoes and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.

4.Lay the pastry sheet over the dish and tuck the pastry in. You can score the pastry if you like, otherwise create two holes with a knife in the centre of the pie to let the steam escape.

5. Brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.

I serve mine with a fresh green salad, and a dollop of ketchup.

White Chocolate, Cranberry and Pistachio Caramel Slice

I was in the beautiful New Zealand, on holiday visiting my family for Christmas, so there was lots of holiday baking to do, and plenty of mouths to feed.

Here is a twist on a traditional caramel slice recipe that I have done, to give it more of a festive feel, beware you only need a small slice it is pretty rich in taste!

White Chocolate, Cranberry and Pistachio Caramel Slice

Shortbread

1 cup of plain flour sifted
1/2 cup of brown sugar
1/2 desiccated coconut
125g butter, melted

Caramel filling

60g butter
2 tablespoons of golden syrup
400g condensed milk

White chocolate topping

125g white chocolate
60g butter
handful of pistachios - chopped
handful of dried cranberries

1. Combine sifted flour, sugar and coconut in a bowl. Mix in melted butter. Press into a greased 28 x 18cm oblong, shallow baking tin. Bake at 180 degrees for 25 - 30 minutes, or until golden.

2. To make the filling: melt butter over low heat in a small pan. Stir in the condensed milk and golden syrup. Let it cool slightly. Pour over cooked base and bake for 20 minutes. Set aside until cold.

3. To make topping: melt chocolate and butter in a bowl over a pan of simmering water. Stir to combine. Pour over the chilled caramel filling, and spread evenly. Sprinkle over pistachios and cranberries. Refrigerate until set. Cut into small slices as this is very rich!