If I have top quality mince beef, freshly minced and freshly bought, then it’s hard to beat a hamburger. I like the meat very pink and to hell with health concerns about e-coli etc.
First, the rosti. I grate potatoes in the Magimix, add salt and pepper and tip into a non-stick frying pan with olive oil, With a spatula, I shape the potatoes into rounds and cook over a medium heat for 5 minutes until nicely coloured, I flip the rounds over and proceed to cook the other side. When the potato rosti are ready, I sprinkle salt into another pan and put it onto a high heat. I season the meat and shape it into rounds. They cook for 3 or 4 minutes each side. There’s no need for oil in the pan, but you can dribble a little fresh olive oil over the meat on the plate.
Another nice thing with rosti, which I ate in Dublin airport of all places, is to put a thick slice of goat’s cheese on top of the cooked rosti, and then pop under the grill to colour and melt.
The Life of Pie …. mmm.
I make the filling first. I chop half an onion, half a leek,and a carrot and sautè them briefly in a large frying pan with olive oil. I then add 500gm of best minced meat, season with salt, pepper and dried herbs turn up the heat and brown it well. When all the liquid has gone, I add a splash of white wine and cook briskly until it too has evaporated. Finally, I add a good squeeze of triple concentrate tomato paste dissolved in half a glass of water. This cooks gently unti the mixture is dry. At this point I add some chopped parsley and leave it to cool, I prepare shortcrust pastry in the Magimix with 250 gm flour, 125 gm butter, a teaspoon of salt and enough water. I use the pulse function for better control. I rest the pastry in the fridge for 30 minutes.
I roll out the pastry and make 4 circles, using a fruit plate as a template. I brush the edges with beaten egg and pile a quarter of the cold meat in each. I sprinkle a teaspoon of parmesan on top and close the pasties well. I brush them with egg, make a few pricks with the point of a sharp knife and cook them in the oven for 30 minutes at 180°C.
HP, ketchup or English mustard alongside one of these pies makes life worthwhile!