Mince & Onion Pie

This recipe works in combination with: Chicken & Chorizo Stew, Italian Meatloaf, Roasted Pesto Chicken & Vegetables. This recipe features in these meal plans: Hearty Mediterranean.

Show off your culinary talent by making your own pastry for this tasty classic dish.

Ingredients

  • 125g of minced beef
  • 1/2 medium onion, chopped
  • 2 closed cup mushrooms, chopped
  • 30g of butter, diced
  • 3 tbsp frozen peas
  • 80g of plain white flour
  • 2 tsp olive oil
  • 1 x small garlic clove, finely chopped
  • 1 tsp tomato puree
  • dash Worcestershire sauce
  • 60ml beef stock
  • 1 tsp milk
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 50 mins
  • Oven temp: 180c
  • Price per person: £1.46
  • Store cupboard: Typical
  • Calories per serving: 985
  • 5-a-day per serving: 1.2
  • Print Recipe
Mince & Onion Pie photo
Tasty?

467 cooks think so

Method

  1. Sift 50g flour and a pinch of salt into a large bowl. Add the butter and rub it in with your fingers until the mixture is even in colour and resembles fine breadcrumbs.
  2. Sprinkle on 2 tbsp water over and mix together with a knife. Continue to mix, adding water as necessary, 1 tsp at a time, until the dough begins to hold together (if you add too much water don't worry, just add a little extra flour until you get the right consistency). Bring the dough together with your hands and shape into a ball. Wrap in cling film and put in the fridge until you are ready to roll it.
  3. Meanwhile, heat the oil in a saucepan and fry the beef mince for 4-5 minutes, or until browned. Add the onion, garlic and tomato puree and cook for a further 2-3 minutes. Stir in 1 tsp flour, the mushrooms, stock and Worcestershire sauce. Season generously to taste and simmer for 10 minutes. Mix in the peas and transfer the beef mix into a small ovenproof dish and set aside.
  4. Sprinkle the remaining flour on a clean, flat work surface, roll out the pastry until it is about 2mm thick and lay over the ovenproof dish. Trim off the excess pastry with a knife and press down the edges with a fork. Pierce a hole in the middle, glaze the pastry with the milk and bake in the oven for 20-25 minutes, or until cooked and golden.

Cook's tips

You will need a rolling pin for this recipe. If you don't have one you can use your fingers to gently flatten out the pastry on a well floured surface.


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