Pie Barm Recipe

Ingredients

• For the meat pie filling: For the meat pie filling:
• 500g (1.1 lb) minced beef or steak, diced 500g (1.1 lb) minced beef or steak, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 250ml (1 cup) beef stock 250ml (1 cup) beef stock
• 1 teaspoon Worcestershire sauce 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• For the pastry: For the pastry:
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 125g (1/2 cup) unsalted butter, cold and cubed 125g (1/2 cup) unsalted butter, cold and cubed
• 1/2 teaspoon salt 1/2 teaspoon salt
• 4-6 tablespoons ice water 4-6 tablespoons ice water
• For assembling: For assembling:
• 4 barm cakes (soft bread rolls) 4 barm cakes (soft bread rolls)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (total), 12g (saturated)
• Carbohydrates: 30g (total), 3g (sugars)
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat some oil over medium heat. Add the minced beef or diced steak and cook until browned. Remove from the pan and set aside.
2. 2.
   In the same pan, add the chopped onion, garlic, carrot, and celery. Cook until softened.
3. 3.
   Return the cooked meat to the pan and stir in the tomato paste, beef stock, Worcestershire sauce, dried thyme, salt, and pepper. Simmer for 20-30 minutes until the flavors meld together and the sauce thickens. Remove from heat and let it cool.
4. 4.
   In a mixing bowl, combine the flour and salt for the pastry. Add the cold cubed butter and rub it into the flour until the mixture resembles breadcrumbs.
5. 5.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   Roll out the pastry on a lightly floured surface to a thickness of about 3mm (1/8 inch). Cut out circles slightly larger than the diameter of the barm cakes.
8. 8.
   Place a spoonful of the cooled meat filling onto the center of each pastry circle. Fold the pastry over the filling and seal the edges by pressing with a fork.
9. 9.
   Place the pies on a baking sheet lined with parchment paper and bake for 20-25 minutes until the pastry is golden brown and crisp.
10. 10.
    While the pies are baking, lightly toast the barm cakes.
11. 11.
    Once the pies are ready, carefully slice each barm cake in half and place a pie inside. Serve warm.

Treat your ingredients with care...

• Minced beef or steak — For a richer flavor, choose a cut of steak with marbling. If using minced beef, opt for lean or extra lean for a healthier option.
• Barm cakes — Look for fresh and soft barm cakes at your local bakery or supermarket. If unavailable, substitute with soft bread rolls.

Tips & Tricks

• For added flavor, you can include diced mushrooms or peas in the meat pie filling.
• If you prefer a spicier filling, add a pinch of chili flakes or a dash of hot sauce.
• Serve the Pie Barm with a side of pickles or coleslaw for a refreshing contrast.
• If you're short on time, you can use store-bought pastry instead of making it from scratch.
• To make the dish more indulgent, brush the pastry with beaten egg before baking for a golden finish.

Serving advice

Serve the Pie Barm warm as a main dish for lunch or dinner. Accompany it with a side of salad or fries for a complete meal.

Presentation advice

To enhance the presentation, dust the baked pies with a sprinkle of dried thyme or parsley. Serve them on a wooden board or a plate lined with parchment paper for a rustic touch.