Mince & Onion Pie Cream Cheese Pastry
Place a large saucepan on a medium-high heat, then put in the beef and a lug of oil. Fry for around 15 minutes, or until all the liquid has evaporated, breaking it down with a wooden spoon as you go. Peel and roughly chop the onions and add to the pan, strip in the thyme leaves, and cook for a further 10 minutes, or until the onions are soft and starting to brown. Stir in 1 heaping tablespoon of flour, followed by the mustard, tomato paste and vinegar. Crumble in the bouillon cube, pour in 2 ½ cups of boiling water, then simmer for 30 minutes, or until thickened, stirring occasionally. Season to perfection.
Meanwhile, put 1 ⅓ cups of flour, the butter, cayenne pepper and cream cheese into a food processor and pulse until it starts to come together. Tip out onto a flour-dusted work surface and pat and bring it together – try not to overwork it, or you’ll have chewy, instead of lovely, crumbly pastry. Wrap in plastic wrap and leave to rest in the fridge until needed.
Preheat the oven to 350ºF. Once the pie filling is ready, tip into a pie dish (roughly 10 inches). On a flour-dusted work surface, roll out the pastry so it’s slightly bigger than your dish. Beat the egg, then brush the edge of the dish. Roll the pastry around your rolling pin, then unroll on top of the pie. Roughly trim away the excess, and pinch the edges to seal (use any leftover pastry to decorate the top, if you like). Brush the pastry with eggwash and bake for around 30 minutes on the middle shelf of the oven (45 minutes if cooking from cold), or until beautifully golden. Serve with seasonal veg.