Ingredients
Pastry
- 175 grams lard, or beef fat
- 225 grams water
- 500 grams Strong Flour, or half strong and half plain
- 1 tsp salt
- 1 tsp Colemans Mustard Powder
Filling
- 1 onion, peeled and halved
- 100 grams mushrooms
- 1 tbsp vege stock
- 60 grams cornmeal or polenta, or flour
- 1 tbsp thyme or other herbs
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Measure fat and water into TM bowl.
2. Set to 100 degrees, 7 minutes, speed 2.
3. When it reaches 100 degrees, you can stop cooking. Add all the flours, salt and mustard powder at once. Mix speed 4 for 30 seconds.
4. Let the temperature cool to less than 60 degrees. It won't knead if the temperature if greater than 60 degrees,
5. When it is cool enough, knead
"Dough mode" 1 minute. Then tip onto a thermomat and leave to cool for a few minutes until it si cool enough to handle.
6. When cool enough to handle you can either roll it out to the correct shape for your pie tin (or more traditionally, shape it around a pie shaper to hand raise a crust). Or squish it to the shape of your tin if you find it is too soft to roll. It will cool to quite a hard pastry so don't leave it to get too cool.
7. Once you have the base of the tin lined, roll out a top piece and once you have filled the tin, put the top on, crimp the edges and bake.
Describe the preparation steps of your recipe
1. Add onion to the bowl and chop 4 seconds on speed 4.
2. Add mushrooms and chop 2 seconds speed 4.
3. Add mince, herbs, vege stock and cornmeal and mix on
"Counter-clockwise operation" reverse speed 4 for 20 seconds.4. Use the mix to fill the pie cases. Put the top pastry on and crimp the edges, Make a small hole or cut in the top of the pastry to allow steam to escape. Bake 35 to 40 minutes at 180 degrees for a small snack pie to 60 minutes for a large pie. Check filling is cooked all the way through.
Pastry
Filling
Tip
This sort of pastry is typically used for a pork pie or a mutton pie. As it needs long cooking it can take an uncooked filling but make sure the filling is cooked all the way through.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Mozziemel: I used 500g pork mince, based on another Pork Pie recipe.
This pastry looked lovely. So I made it, using the bacon fat, which I was prepping for a Zucchini slice and decided to add the left over bacon from that to the Pork mince filling. I also added cabbage and carrot to the pork filling.
I mis-read and instead of adding 1 tsp of mustard to the pastry - I added curry. Oh well - should go well with the Pork filling. The pastry is resting at the moment, but I'm confident it will all taste wonderful. Will add a photo when I'm finished.
How much mince please?
Hi, I came accross this recipe as I was looking for a way to convert my own aussi met pie pastry recipe, which is also a hot dough and I make the pie bases in a little wooden pie press. Just letting you know that I noticed that you mention mince in your method but dont have it in your ingredient list.