Beef, Bacon & Pea Pies
- 500g Our Cow Beef Mince
- 3 - 4 Our Cow Bacon rashers, chopped
- 1 onion, finely chopped
- 2 garlic cloves crushed
- 1 cup beef stock
- 1/4 cup tomato sauce
- 1 tbs Worcestershire sauce
- 2 tbs plain flour, mixed with extra water
- Sea salt & black pepper
- Puff pastry
- Egg, beaten to glaze
- Grated Cheese
- 1 cup Green Split Peas
- 3 Cups Water
- Pinch Bi-Carb Soda.
Heat a medium-sized saucepan over a medium-high heat.
Add the bacon and onion, cook until the bacon is starting to caramelize.
Add the mince, break it up with a spoon & let brown in saucepan. Don't stir too much at this stage, as it allows the meat to brown and retain the juices.
Add the garlic, beef stock, sauces and seasonings. Bring to the boil and simmer for 15 minutes.
Blend flour with extra water, add to mince, bring to the boil as it thickens and simmer for 5 minutes. Allow mince to cool.
Line your pie dishes with pastry.
Spoon in the cooled mince mixture and add a spoon of grated cheese. Top with pastry, pressing down to seal the edges.
Glaze with egg wash then cook in about 190deg oven for 35-40mins until the pastry is golden. Uou can also use a wood stove if you have one. Keeping an even temperature requires some practice and vigilance but the results are truly amazing.
Bring to boil and simmer for 35mins or until soft.
Add salt to taste after peas are cooked.
*Bi-Carb keeps the peas green and helps them cook quicker.