Katt Pie

Ingredients

• 500g (1.1 lb) minced lamb 500g (1.1 lb) minced lamb
• 500g (1.1 lb) minced beef 500g (1.1 lb) minced beef
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste
• 500g (1.1 lb) puff pastry 500g (1.1 lb) puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 28g (12g saturated)
• Carbohydrates: 18g (2g sugars)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and translucent.
3. 3.
   Add the minced lamb and beef to the pan, breaking it up with a wooden spoon. Cook until browned and cooked through.
4. 4.
   Stir in the Worcestershire sauce, Dijon mustard, dried thyme, dried rosemary, salt, and pepper. Allow the mixture to simmer for a few minutes to let the flavors meld together. Remove from heat and let it cool slightly.
5. 5.
   Roll out the puff pastry on a lightly floured surface to fit the size of your pie dish.
6. 6.
   Transfer the meat mixture to the pie dish, spreading it evenly.
7. 7.
   Place the rolled-out pastry on top of the meat mixture, pressing the edges to seal. Cut a few slits on the top to allow steam to escape.
8. 8.
   Brush the pastry with the beaten egg wash.
9. 9.
   Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp.
10. 10.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Puff pastry — Ensure that the pastry is rolled out thinly and evenly to achieve a crisp and flaky crust.
• Minced lamb and beef — Use high-quality meat for the best flavor and texture. If desired, you can also mix in other minced meats such as pork or veal for variation.
• Dried herbs — Crush the dried thyme and rosemary between your fingers before adding them to the filling to release their aromatic oils.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the meat mixture while it simmers.
• If you prefer a more finely textured filling, you can pulse the minced meat in a food processor before cooking.
• Serve the Katt Pie with a side of mashed potatoes and steamed vegetables for a complete meal.
• Leftover Katt Pie can be refrigerated and reheated the next day for a delicious lunch or dinner.
• Experiment with different herbs and spices to customize the flavor profile of the pie according to your preferences.

Serving advice

Serve the Katt Pie hot, straight from the oven, for the best taste and texture. Accompany it with a fresh green salad or your favorite side dishes.

Presentation advice

To present the Katt Pie beautifully, cut it into individual portions and arrange them on a serving platter. Garnish with a sprig of fresh rosemary or thyme for an elegant touch.