I found this minced beef and onion pie on the Delicious magazine website when i'd been searching for something different to do with beef mince. The usual recipes using beef mince are pretty much on Felly Bull already (and they're all delicious!), but I had some mince in the freezer and fancied trying a new recipe. It was almost going to be used to make a cottage pie, however, David said he fancied a mince pie encased in pastry...so the job of making it went to him! I've said before, he's the baker and pastry maker in the house and he made a damn fine job of making the pastry for this pie.
The filling for the pie is lovely and savoury and the pastry is buttery and crisp and full of flavour. It's a great dish to enjoy on a winter or bank holiday weekend...and can be made ahead or frozen (see Tips).
Tips
- Make ahead - the pie can be made up to 2 days ahead and kept wrapped in cling film in the fridge. Bake from chilled for 40 to 50 minutes.
- This minced beef and onion pie can also be frozen - freeze the assembled pie, well wrapped in cling film, for up to 3 months. Cook from frozen at 160C/140C fan/gas 3 for around 50 to 60 minutes or until the filling is piping hot and the pastry is cooked.
Other Recipes
You might also like to try:
- beef dishes
- creamy chicken, gammon and leek pie
- fish pie
- spicy veggie pies
- vegetable and lentil cottage pie
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Ingredients
Filling:
- 1 tbsp olive oil
- 1 large onion, finely sliced
- 1 garlic clove, crushed
- 500g beef mince
- 1 tbsp plain flour
- 200ml beef stock
- 2 tbsp Worcestershire sauce
- 1 tbsp dark soy sauce
- salt and freshly ground black pepper
- 1 egg, lightly beaten (for assembly)
Pastry:
- 200g plain flour, plus extra to dust
- 0.5 tsp salt
- 100g cold unsalted butter, diced
- 1 egg, lightly beaten
- 1 tsp apple cider vinegar
- 1 tbsp iced water
Instructions
Pastry:
- To make the pastry, put the flour, salt and butter in the bowl of a food processor, then pulse until the mixture resembles fine crumbs. Add the beaten egg, vinegar and iced water, then pulse until the mixture starts to come together into a ball. (Alternatively, put the flour and salt in a large mixing bowl and rub in the butter until the mixture resembles fine crumbs before working in the egg, vinegar and iced water). Turn out onto a lightly floured work surface and knead just until smooth. Wrap and chill in the fridge for 30 minutes to rest.
Filling:
- Meanwhile, heat the oil in a large frying pan. Add the sliced onion and cook over a medium heat for 5 minutes until starting to soften. Add the garlic and minced beef and cook, stirring, for 5 minutes or until the beef is browned all over. Stir in the flour, ensuring the mixture is evenly coated, then cook for 2 to 3 minutes more.
- Add the beef stock, Worcestershire sauce and dark soy sauce to the pan, then simmer for 10 minutes or until slightly thickened. Taste and season with salt and pepper, then remove from the heat and set aside to cool while you finish preparing the pastry.
Assemble and cook:
- See Tips re making ahead. Heat the oven to 200C/180C fan/gas 6. Put a baking sheet in the oven to heat. Roll out two thirds of the pastry on a lightly floured surface to form a rough 26cm x 26cm square, if using a 22cm x 22cm dish (or a rough 24cm circle, if using a 22cm round dish), about 3mm thick, then use it to line the base and sides of the prepared dish/tin. Pour the cooled filling into the dish/tin. Roll out the remaining pastry to form the lid. Brush round the edge of the pastry in the dish/tin with the beaten egg, then lay the pastry lid over the filling, pressing to seal. Trim off any excess pastry and cut a hole in the centre of the pie lid to release steam. Use a fork to create a decorative pattern around the edge of the pie, then brush with more beaten egg.
- Put the pie on the heated baking sheet in the oven and cook for 35 to 40 minutes until the pastry is golden and the filling is bubbling. Remove from the oven and serve.
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Minced Beef and Onion Pie
The filling is lovely and savoury and the pastry is buttery and crisp and full of flavour.
Ingredients
Filling:
- 1 tbsp olive oil
- 1 large onion finely sliced
- 1 garlic clove crushed
- 500g beef mince
- 1 tbsp plain flour
- 200ml beef stock
- 2 tbsp Worcestershire sauce
- 1 tbsp dark soy sauce
- salt and freshly ground black pepper
- 1 egg lightly beaten (for assembly)
Pastry:
- 200g plain flour plus extra to dust
- 0.5 tsp salt
- 100g cold unsalted butter diced
- 1 egg lightly beaten
- 1 tsp apple cider vinegar
- 1 tbsp iced water
Instructions
Pastry:
- To make the pastry, put the flour, salt and butter in the bowl of a food processor, then pulse until the mixture resembles fine crumbs. Add the beaten egg, vinegar and iced water, then pulse until the mixture starts to come together into a ball. (Alternatively, put the flour and salt in a large mixing bowl and rub in the butter until the mixture resembles fine crumbs before working in the egg, vinegar and iced water). Turn out onto a lightly floured work surface and knead just until smooth. Wrap and chill in the fridge for 30 minutes to rest.
Filling:
- Meanwhile, heat the oil in a large frying pan. Add the sliced onion and cook over a medium heat for 5 minutes until starting to soften. Add the garlic and minced beef and cook, stirring, for 5 minutes or until the beef is browned all over. Stir in the flour, ensuring the mixture is evenly coated, then cook for 2 to 3 minutes more.
- Add the beef stock, Worcestershire sauce and dark soy sauce to the pan, then simmer for 10 minutes or until slightly thickened. Taste and season with salt and pepper, then remove from the heat and set aside to cool while you finish preparing the pastry.
Assemble and cook:
- See Notes re making ahead. Heat the oven to 200C/180C fan/gas 6. Put a baking sheet in the oven to heat. Roll out two thirds of the pastry on a lightly floured surface to form a rough 26cm x 26cm square, if using a 22cm x 22cm dish (or a rough 24cm circle, if using a 22cm round dish), about 3mm thick, then use it to line the base and sides of the prepared dish/tin. Pour the cooled filling into the dish/tin. Roll out the remaining pastry to form the lid. Brush round the edge of the pastry in the dish/tin with the beaten egg, then lay the pastry lid over the filling, pressing to seal. Trim off any excess pastry and cut a hole in the centre of the pie lid to release steam. Use a fork to create a decorative pattern around the edge of the pie, then brush with more beaten egg.
- Put the pie on the heated baking sheet in the oven and cook for 35 to 40 minutes until the pastry is golden and the filling is bubbling. Remove from the oven and serve.
Notes
- Make ahead - the pie can be made up to 2 days ahead and kept wrapped in cling film in the fridge. Bake from chilled for 40 to 50 minutes.
- This minced beef and onion pie can also be frozen - freeze the assembled pie, well wrapped in cling film, for up to 3 months. Cook from frozen at 160C/140C fan/gas 3 for around 50 to 60 minutes or until the filling is piping hot and the pastry is cooked.
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