Minced beef and onion pie

This traditional minced beef and onion pie recipe topped with well-baked, golden pastry is a real treat on a wintertime (or bank vacation) weekend.

Or, if you fancy more of a condolement food project to get stuck into in the kitchen, try these beefiness bourguignon pies –  slow-cooked labours of love that are worth all the effort.

  • Freezable

Diet: per serving

Calories
771kcals
Fat
48.2g (23.8g saturated)
Protein
35g
Carbohydrates
47.6g (5.4g sugars)
Fibre
three.3g
Salt
1.8g

Ingredients

  • ane tbsp olive oil
  • 1 large onion, finely sliced
  • 1 garlic clove, crushed
  • 500g beefiness mince
  • 1 tbsp plain flour
  • 200ml beef stock
  • 2 tbsp Worcestershire sauce
  • i tbsp dark soy sauce
  • 1 medium costless-range egg

For the pastry

  • 200g patently flour, plus extra to grit
  • ½ tsp salt
  • 100g cold unsalted butter, diced
  • 1 medium complimentary-range egg, lightly beaten
  • i tsp apple tree cider vinegar
  • 1 tbsp iced water

You'll also need

  • 22cm pie dish/can, lightly greased

Useful to have

  • Food processor

Method

  1. To brand the pastry, put the flour, common salt and butter in the bowl of a food processor, so pulse until the mixture resembles fine crumbs. Add the browbeaten egg, vinegar and iced h2o, then pulse until the mixture starts to come up 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 earlier working in the egg, vinegar and iced water). Turn out onto a lightly floured piece of work surface and knead simply until shine. Wrap and chill in the refrigerator for 30 minutes to residual.
  2. Meanwhile, heat the oil in a large frying pan. Add together the sliced onion and melt over a medium heat for 5 minutes until starting to soften. Add the garlic and minced beef and cook, stirring, for five minutes or until the beefiness is browned all over. Stir in the flour, ensuring the mixture is evenly coated, then cook for 2-three minutes more than.
  3. Add together 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 estrus and gear up aside to cool while you finish preparing the pastry.
  4. Heat the oven to 200°C/180°C fan/gas 6. Put a baking sail in the oven to heat. Roll out two thirds of the pastry on a lightly floured surface to course a crude 24cm circle, virtually 3mm thick, then use it to line the base of operations and sides of the prepared dish/tin. Cascade the cooled filling into the dish/tin can. Roll out the remaining pastry to course the lid. Brush round the edge of the pastry in the dish/can with the browbeaten egg, then lay the pastry lid over the filling, pressing to seal. Trim off any excess pastry and cut a hole in the heart of the pie lid to release steam. Use a fork to create a decorative pattern effectually the border of the pie, so brush with more beaten egg (see Make Alee).
  5. Put the pie on the heated baking sail in the oven and cook for 35-40 minutes until the pastry is golden and the filling is bubbling. Remove from the oven and serve.

delicious. tips

  1. Brand the pie up to 2 days ahead and keep wrapped in the fridge. Bake from chilled for 40-fifty minutes.

    Freeze the assembled pie, well wrapped, for upward to three months. Cook from frozen at 160°C/140°C fan/gas 3 for around l-hour or until the filling is piping hot and the pastry is cooked.

Rate & review

Or, how well-nigh...?

More food for thought...

Related collections

Subscribe to our magazine

Subscribe to delicious. magazine for One-half Toll

Subscribe

Join our newsletter

Packed with card ideas, recipes, latest competitions and more...