Cook off the finely chopped onion and garlic for 4-5 mins until soft. Add in the minced beef and lightly brown the meat stirring to ensure all is coloured. Add in the seasoning, tinned tomatoes, cinzano and tomato puree and allow to simmer for 30-40 mins then remove from heat.
Making the six pies
Take 1 pack of Wrights Premium White bread mix and place in a bowl with 320ml warm water and mix together for 5 mins to form a ball of dough. Cover and leave to rest for 5 mins, then kneed and stretch the dough for 2 mins on a floured surface then roll out the dough to approx. ½ cm thick. Cover and leave to rest for 5 mins. Place individual pie foils on the dough and cut 2 circles (one slightly larger than the foil. Oil the inside of the foil and line with the dough then place the filling inside. Egg wash the edge of the pie and place the 2nd circle on top to form the lid and press down or crimp the edges together. Make a whole in the top to allow steam out and egg wash the top then place in the oven preheated to 210’c for approx. 15 – 20 mins or until golden brown.
NB you do not need to prove the dough as it is not going to rise.
“I just wanted to say what fantastic products you have. I have work as a chef in industry for 20 years and always made my own bread because there was never a consistant product on the market UNTIL NOW woop,woop well done folks, class products at cracking prices keep up the great work - more bread mixes please ?? Many Thanks ”
Mark Degnan
Oh look at these superb skinny pies – made with Wright’s Premium White and weighing in at approx 350 calories per pie! I am sure the Hairy Bikers would be proud as it was them that spurred us into trying these, watching them weigh out the necessary ingredients and then adding oil instead of butter made us think of trying them with our Premium White mix.