Bacon & Egg & Mashed Potato Meat Pie

Yield:4

Recipe courtesy of James Smith

1 tbsp olive oil
1 lb. ground beef
1 onion, chopped
2 garlic, cloves, chopped
1 tsp chopped fresh thyme
pinch cayenne pepper
3 tbsp ground tomatoes, or tomato sauce
salt and pepper
1 tbsp flour
1 cup beef stock
2 medium Yukon Gold potatoes, cooked
2 tbsp butter
store bought puff pastry
8 piece bacon, cooked
4 whole eggs
melted butter, for brushing pastry

Pâte Brisée

2 cup all purpose flour
1/2 tsp salt
1/2 cup shortening
1 cup milk

Heat oil in a saucepan. Sauté onion and beef until beef is browned.

Add garlic, thyme and cayenne and ground tomatoes. Continue to cook for 2 minutes.

Add flour and cook 2 more minutes.

Add stock and simmer until thickened. Check seasoning. Cool. Set aside.

Cook potatoes in boiling salted water. Drain and mash with butter. Set aside.

Brush four 4-inch tart shells with melted butter.

Make pâte brisée according to recipe. Alternately, roll out enough puff pastry

 to 1/4 inch thickness to cut 4 rounds about 6-inches in diameter.

Press pastry into the tart shells.

Crack an egg into each tart shell. Pierce the yolk and spread it around a bit.

Divide bacon evenly over the 4 eggs.

Cover each egg with a layer of meat mixture then cover meat with mashed potatoes.

Place tarts on a baking sheet and bake for 12 to 15 minutes until pastry is golden.

Pâte Brisée

Put milk and shortening into a saucepan. Bring to a boil to melt shortening. Remove from heat.

Sift and combine flour and salt. Put mixture into a food processor.

Pour in the boiled milk mixture while hot.

Pulse until mixture comes together and comes away from the sides of the bowl.

Remove to a lightly floured surface and form into a disc.

Let rest for 15 to 20 minutes. Doesn’t need to be refrigerated.

While the dough is still warm roll it out to1/8 inch thickness.

Cut rounds 1/2 inch larger than your moulds.