Mince and Cheese Pie Dip with Puff Pastry Dippers

Method

1. Heat the oil in a 20 cm frying pan over medium-high heat and cook the chopped onion for 3 minutes, then add the mince and break it up, cooking for 6 min in total until no pink remains and some bits are browned.

   Add in this stepVegetable oil 1 tbspOnion ½Beef mince 200 g

   medium-high heat

2. Sprinkle over the flour and stir for 1 minute, then pour in the stock gradually, stirring out lumps, and add the Worcestershire sauce, tomato sauce and pepper. When it boils, turn down to medium-low heat and simmer for 10 min into a thick gravy. Heat the oven to 200 °C.

   Add in this stepPlain flour 2 tspBeef stock 150 mlWorcestershire sauce 1 tspTomato sauce (ketchup) 2 tspBlack pepper 1 pinch

   medium-low heat

3. Spread the mince in a 16 cm ovenproof dish, dot small pieces of cream cheese over the top and scatter evenly with cheddar.

   Add in this stepCream cheese 60 gGrated cheddar 60 g

4. Cut the puff pastry into long strips 2 cm wide, hold each end and twist two or three times, then lay them on a lined baking tray and brush with egg.

   Add in this stepFrozen ready-rolled puff pastry 140 gEgg (for egg wash) 1

5. Put the dip and the pastry twists in the oven together at 200 °C for 15 min, until the twists are puffed and golden and the cheese on the dip is bubbling and spotted brown.

   oven

6. Scatter the thinly sliced spring onions over the dip and serve hot, scooping it up with the pastry twists. It's very hot, so give it a minute or two first.

   Add in this stepSpring onions 1