Minced Beef and Onion Pie, Cashel Blue Infused Pastry
The Cashel Blue Cheese pastry in this pie takes it to a whole new level, it is hard to roll without it breaking but it is forgiving and can easily be patched together if needed.
Everyone loves a nice pie, esp me as it brings back some great memories of when I was a kid and mum used make them for dinner. She used a plate rather than a pie dish, I’m not sure if it was to make the mince go further or because she didn’t have a pie dish or maybe that was the was she learnt to make them either way, I loved them and developed a deep lifelong love for a good meat pie.
If things are tight and you need to make your mince go further then I suggest you follow my mums example and also use a plate. Make sure it is oven proof first, you can check on the bottom where it will say.
I came up with this one many years ago while working on new menus for a Gastro Pub chain in London. My goal was to create a pie menu that was different to what people had seen before and so give my employers an advantage over the other bars and restaurants in the area. It worked, we couldn’t keep enough in the place!