FATIMA’S MINCE PIE
1 kg steak mince
1 large onion finely chopped
Salt to taste
1 tablespoon of freshly ground black pepper or fine pepper
½ a cup of sago soaked in a cup of water for 30 minutes
Some oil for frying onions
2 cloves of garlic finely chopped
2 boiled eggs peeled and grated
Two packets of Ready made puff pastry or homemade puff pastry
In a large pot heat oil and fry onions until a golden brown , more brown than golden. Add the rest of the ingredients( not the sago and boiled eggs ) and stir fry for 10 minutes on high heat. Add a cup of hot water and cook mince on medium heat stirring when needed until water is cooked away. Lastly add soaked sago and the water, with 1 cup of hot water and cook on medium to low heat stirring when needed Cook for about 30 minutes.
Take mince mixture and dish into a bowl and allow to cool, remove the cloves , cover and place into fridge to get very cold .
Take your puff pastry and roll out one sheet for the bottom of greased baking tray, add filling, top with the grated boiled eggs. Take another rolled out pastry and cover mince filling completely and close the edges pressing down with a fork. Brush with egg wash and place into fridge for 1 hour.
Next bake in a hot oven at 220°C for 30 -35 minutes or until golden brown.
Tip- When baking pastry pies always bake with only the bottom heat, near the end of baking so 10 minutes you use the top and bottom heat of the oven , this will ensure a crispy bottom, also if your filling has too much moisture it will result in a soggy bottom.
SOURCE: Cape Malay Cooking with Fatima Sydow