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Flaky Mince Beef and Onion Pie Recipe

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★★★★★

4.6 from 130 reviews

Delicious homemade flaky mince beef and onion pies featuring a rich, savory filling slow-simmered in beef stock and herbs, wrapped in crisp, golden hot water crust pastry. Perfect for a comforting meal served warm with chips and peas.

Ingredients

Scale

Beef Filling

  • 900 g beef mince
  • 2 onions, diced
  • 3 bay leaves
  • Salt to taste
  • Black pepper to taste
  • Knob of butter (about 20 g)
  • 1 tsp dried thyme
  • 1 ½ tbsp tomato puree
  • 600 ml beef stock
  • 1 tbsp Worcestershire sauce
  • Optional: ground garlic, to taste

Pastry

  • Hot water crust pastry (enough to line and top pie tins, approx. 500 g total)
  • Beaten egg for sealing and glazing

Instructions

  1. Prepare the Beef Filling: Melt a knob of butter over medium heat in a pan. Add diced onions, season with salt and black pepper, and sweat until softened. Stir in dried thyme and cook for an additional minute to release flavor.
  2. Cook the Minced Beef: Add the minced beef to the pan, breaking it up as it cooks. Continue cooking for 7-8 minutes until the meat is browned evenly. Stir in the tomato puree and Worcestershire sauce, mixing well to combine.
  3. Simmer with Beef Stock: Pour in the beef stock and add bay leaves. Bring the mixture to a rolling simmer, cover with a lid, and cook for 10 minutes, stirring occasionally. Remove the lid and cook for another 5 minutes to thicken the gravy. Remove bay leaves and separate meat mixture from gravy. Allow meat mixture to cool.
  4. Prepare the Pastry: Roll out the hot water crust pastry on a floured surface. Reserve two-thirds for the pie bases and one-third for the lids. Line the pie tins with pastry, pressing down and trimming edges, ensuring no air pockets.
  5. Assemble the Pie: Spoon the cooled meat filling into the pastry bases, pressing down gently to avoid air pockets. Roll out the reserved pastry and cut lids. Brush edges of bases with beaten egg, cover with lids and crimp edges to seal. Cut small slits in the tops for steam release, then brush with beaten egg for a golden finish.
  6. Bake and Serve: Preheat the oven to 190°C (375°F). Bake the pies for 45-50 minutes until golden brown and crisp. Allow to cool slightly before slicing. Serve warm with chips and peas for a complete, comforting meal.

Notes

  • You can add ground garlic to the beef mixture if desired for extra flavor.
  • Ensure the meat filling is cooled before assembling to prevent the pastry from becoming soggy.
  • If you want to make gravy to serve alongside, reserve some hot water or beef stock and use the thickened gravy left in the pan.
  • Use fresh hot water crust pastry or make your own for best results; this pastry provides the characteristic flaky texture.
  • Make small steam vents in the pie lid to avoid the filling bursting out during baking.
  • Allow pies to cool slightly after baking to set filling and make slicing easier.

Keywords: mince beef pie, onion pie, British meat pie, hot water crust pastry, savory beef pie, homemade meat pie

Find it online: https://frommamamaya.com/flaky-mince-beef-and-onion-pie-recipe/