Open Pie with Garlic and Herb Pastry

Name: Open Pie with Garlic and Herb Pastry
Yield: Serves 6
Ingredients: 1 tbsp groundnut or sunflower oil; 1 tbsp groundnut or sunflower oil; 500 g lean beef mince; 1 large garlic clove, finely chopped; 225 g chicory, roughly chopped; 2 eggs, plus 1 egg yolk, lightly whisked; 2 eggs, plus 1 egg yolk, lightly whisked; 300 ml whole milk; 100 g Cheddar or hard goat’s cheese, grated; 100 g Cheddar or hard goat’s cheese, grated; 100 g butter, plus extra for greasing; 225 g plain flour; 2 large garlic cloves, roughly chopped; 1 tsp sea salt; 1 tsp sea salt; 1 rounded tsp dried oregano; 1 tbsp tomato purée; 2 tbsp water; freshly ground black pepper; freshly ground black pepper

Preparation info

Serves
6

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

I first made this open pie when I was experimenting with using an easy butter and water pastry method. It is a good family and friends dish for the weekend – a delicious mingling of tastes that all ages will enjoy.

Ingredients

1 tbsp groundnut or sunflower oil
500 g lean beef mince

Main course

Method

Lightly butter a 18cm loose-based, deep cake tin. To make the pastry, sift the flour into a bowl. Crush the garlic and salt to a purée using a pestle and mortar and place in a saucepan with the oregano, butter, tomato purée, water and pepper. Cook until the butter has melted and pour into the flour. Stir with a wooden spoon to make a smooth dough. Take pieces of the dough and use your fingers t