The results of a "made it up as I went along" recipe that was so popular that friends demanded that I write it down.
Instructions
1. MAKING FILLING
Brown meat in 2Tbsp of hot oil for about 1 minute.
Put aside.
2. Deglaze the pan with port, and add to meat.
3. Put into the pan 2Tbsp of oil, and slowly brown the onions for about 15 minutes.
4. Add mushrooms, garlic, and chopped thyme, and cook for 5 more minutes.
Put aside.
5. Again deglaze pan with the stock.
6. Add onion/garlic/mushroom mixture, and sprinkle with 2 to 3Tbsp of flour to thicken.
7. Take off heat, add meat, salt and pepper, and stir well. Leave to cool.
8. MAKING PASTRY
Process flour, butter and cheese to "fine breadcrumbs" stage.
9. Add some cold water, and pulse until the mixture just begins to clump together.
10. Put on to board and mould into a ball.
Wrap in plastic, and chill for at least 15 minutes.
11. ASSEMBLY
Grease 6 large muffin tins or small pie dishes.
12. Roll out pastry and cut 6 large bases, and 6 medium lid circles to fit tins or dishes.
(I use small saucepan lids for the base cutters)
13. Line the tins or dishes with pastry bases, fill with meat mixture, and press on lids.
(dampen edges with water to stick lids to bases)
14. Brush with beaten egg, and if you like, sprinkle with a little more parmesan cheese.
15. Cook for about 20 to 30 minutes at 200C (400F)
Tags: about minutes, sprinkle with, tins dishes
