- To make the pastry, in the blender jug knead all the ingredients with 1 tablespoon of cold water with the knead button/2 minutes. Shape the pastry into a ball, wrap in cling film and store in the refrigerator until needed.
- For the filling, trim the mushrooms. Wash and peel the carrot and cut into pieces 2 cm long. Trim and wash the celery and cut into pieces 2 cm long. Peel the onion and garlic, and cut the onion into eights.
- With the measuring beaker in place, chop the mushrooms in the blender jug for 5 seconds/speed setting 5, and decant. With the measuring beaker in place, chop the carrot, celery, onion and garlic in the blender jug for 8 seconds/speed setting 7. Use the spatula to scrape down the inside of the blender jug. Put the mushrooms back in, add the clarified butter and, the measuring beaker not inserted, sweat everything with the roast button/5 minutes/110 °C.
- Add the minced beef, tomato purée and sugar and, the measuring beaker not inserted, sauté with the roast button/5 minutes/120 °C. Wash the thyme, shake dry, remove the leaves and put them in the blender jug with the lemon zest, barbecue sauce, stock and ½ teaspoon of pepper. Cook everything, the measuring beaker not inserted, for 20 minutes/100 °C/speed setting 1.
- Add the peas and cornflour and, the measuring beaker not inserted, cook until done with the reverse button/5 minutes/100 °C/speed setting 1. Grease the hollows of a muffin tin with a little butter and pre-heat the oven to 200 °C.
- Take the pastry from the refrigerator and roll out to a thickness of 2 mm on a lightly floured work surface. Cut out 12 circles with the large cookie cutter (10 cm diameter). Place the circles of pastry in the greased hollows of the muffin tin, pressing down on the edges of the pastry, pulling it up over the upper edge of the hollow and pressing over the rim. Pre-bake the pastry in a hot oven for 3 minutes, then remove again immediately.
- From the flaky pastry, cut out 12 circles with the small cookie cutter (7 cm diameter). Whisk the egg. Season the meat mixture to taste with the Worcestershire sauce, salt and pepper and, with the measuring beaker in place, stir in for 20 seconds/speed setting 2. Then divide it equally in the pastry-lined hollows in the muffin tin. Brush the edges of the pastry with the whisked egg, carefully place a flaky pastry lid on top of each hollow and, even more carefully, crimp the edges.
- Bake the meat pies in a hot oven for 25 minutes until the lids are nicely browned. Remove them from the oven and allow to cool in the tin for 10 minutes. Then carefully turn the pies out and allow to cool on a cake rack for another 10 minutes.
You can make very pretty decorations for the lids out of the remaining shortcrust pastry. After you have brushed the lids with the egg wash, add the decorations and then brush again with the egg wash.
Bon appétit with Monsieur Cuisine