00:06well hello there folks and a very warm welcome back to what's for tea it's lovely to see you
00:11all again as usual and i hope that i find you very well indeed and thanks for coming over
00:17for this week's archive recipe this one is from a wee while ago but it's one of my favorites as
00:23you
00:23know if you're a long-term subscriber of the channel you'll know that we love a mince round
00:28or a mince and onion pie just like this one so i'm just going to take you through how i
00:34make mine
00:34and everything that you're going to need and as usual all of the ingredients will be on the screen
00:39as i use them so let's go over to the cooker and i'll show you how this is done what
00:44you want to do
00:44is go over to your cooker get your pan on to a medium heat and melt your butter once it's
00:51melted
00:51you can pop in your onions you just want to stir these around and cook them till they're just
00:56beginning to color just like this then you can go in and add your mince i just want to break
01:04this up
01:05with your spoon and let it fry away until it's nicely browned all over
01:16and as you can see this pan is bone dry because there's virtually no fat in this mince once you're
01:23at that stage you can pop in your oxo cube give it a wee stir around and then your plain
01:29flour
01:31now just thoroughly mix this in and give this a cook for a minute or two just to cook out
01:37the flour a bit
01:39then you can add your stock so i'm using half a pint you just want to give that a good
01:45mix in
01:47and i decided to add a few splashes of henderson's relish now if you can't find henderson's relish
01:53something like worcestershire sauce will do it's very similar and i know it's very easy to get
01:58you just want to bring your mince up to a simmer
02:02and let this cook until you know the water has soaked in a good bit and it's gone a good
02:08deal
02:08thicker whilst you're waiting you can get your pastry done so you just want to unravel your pastry
02:14sheet you can use puff pastry or short crust it's up to you but some people put short crust underneath
02:20and puff on the top i'm just using all puff i'm going to roll this out quite thin because i
02:26know at
02:27this stage i'm not going to have enough so i'm going to roll it out as thin as i can
02:31and using
02:32my tin as a template you know you're wanting two circles basically the same one for the bottom and
02:38one for the top now i looked at this and i thought i am not going to have enough i
02:43already knew but you
02:44want to cut your pastry out slightly bigger than your tin because you want it to come up the sides
02:48this is your bottom you just want to pop that into your tin give it a good press down and
03:00just make
03:00sure it comes up the sides and over the top just keep sort of manipulating it you know massage it
03:06up
03:06the way and it will come over the top and just trim off any excess with the back of a
03:12knife you know the
03:13blunt end is easier and that's it easy peasy now you can actually bake this if you like before putting
03:21the mixture in i don't usually bother because it's so so thin you know it cooks anyway but you can
03:27bake
03:27this first if you like just make sure to weight it down you know with some parchment paper and rice
03:33or
03:33baking beans so that it doesn't rise now we're going to do the top piece now and as you can
03:38see
03:38that it's just a smidgen too small so i'm going to grab my two wee extra bits from the bottom
03:44and
03:44just patch it up just give it a quick roll over the top to smooth it down a bit brilliant
03:55this is
03:56exactly what i was looking for so you just want to do exactly the same for your top slightly bigger
04:02than
04:03your pie dish and you just want to refrigerate you know a little refrigerate this until you're ready
04:17to put your mince mixture in just makes it a bit easier to work with you know if it's chilled
04:23so pop that into the fridge you just want to cool your mince down and this is what you're looking
04:28for
04:29lovely and thick still gravy in there but it's not soaking wet anymore so once your mince is
04:34cooled get your pastry out of the fridge and get your mince into your case
04:42pat it down well so it's nice and compact
04:48and then you want to wet the rim of your pastry just so that when you put the top on
04:53it sticks down well
04:57the last thing you want to do is pop your pastry on
05:06and i'm just going to go around the edge with my fingers and just press it down with my thumbs
05:13just to squeeze those two edges together
05:19you basically want to join the bottom with the top so that it creates a seal and again just cut
05:26your excess pastry away with the back of a knife really easy this it's quite satisfying doing this
05:33actually and you'll be left with a nice pastry bracelet like this
05:41and that's it as you can see that it's nicely sealed you know it's completely sealed there so
05:46this is what we're looking for the last thing you want to do is brush the top with egg yolk
05:53now i like
05:53to use egg yolk because it's a lot richer you know and it gives you a lovely brown shiny top
05:58but you'd
05:59use egg white or a combination of both you want to cut a wee hole in the top to let
06:04the steam escape
06:05when it's cooking and i'm going to score the top of mine this is completely optional obviously
06:14so that looks pretty when it comes out the oven now you want to bake this in the middle of
06:19your
06:19oven for between 30 and 35 minutes at gas mark 6 200 c or 400 f now halfway through i
06:28like to cover
06:28mine with foil you know just to prevent the pastry burning and this was mine just out of the oven
06:35lovely
06:39all you have to do now is cut it and serve now there's four of us for tea tonight so
06:44i'll easily
06:45get four portions out of this so we're having roast new potatoes some garden peas and that's the pie
06:52there i squashed the front when i was taking it out of the tin oh dear that's better
06:59a wee bit of extra mince and that's as good to go absolutely delicious this it really is so that
07:06was it that was my wee recipe like i said really really easy because you are using shop bought
07:11pastry but i mean you don't have to have a bottom and a top you can simply put the pastry
07:16on the top
07:16feeling so do let me know what you thought of that one an absolute classic and like i said one
07:22of our
07:22favorites really easy to make and well worth doing in my opinion so thank you so much for watching if
07:28you're still here and a huge thank you as usual to the supporters of the channel over on my patreon
07:34page and to the channel members here on youtube to anyone who's left me a lovely comment or thumbs up
07:41the videos or you know hyped or shared the videos anyone who has bought me a coffee using the buy
07:46me
07:47a coffee link or left me a super thanks donation on the channel everything that you do is very much
07:53appreciated and i will catch up with you during the week back here on what's for tea so take care
07:59and
07:59bye for now bye now
