Dinner

Flaky Mince Beef and Onion Pie Recipe

Bymia larkspur November 4, 2025November 4, 2025

Introduction

Flaky Mince Beef and Onion Pies are a comforting classic with a rich, savory filling wrapped in buttery hot water crust pastry. Perfect for a hearty meal, these pies combine tender beef, sweet onions, and flavorful herbs in a golden, flaky crust.

A round meat pie with a golden brown, shiny lattice crust on top sits on a white plate. The crust has a slightly rough texture with crisp edges, and inside, the filling is dark brown ground meat visible where a large slice has been cut out, showing the thick, packed meat layer resting on a firm, light golden bottom crust. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 knob butter (about 1 tbsp)
20 fl oz beef stock (preferably homemade)
2 onions (finely chopped)
2 lb beef mince (preferably 80/20 lean to fat ratio)
1.5 tbsp tomato puree
Salt (to taste)
1 tsp dried thyme (or 1 tbsp fresh thyme)
3 bay leaves
1 tbsp Worcestershire sauce
Black pepper (freshly ground for best flavor)
Hot water crust pastry (enough for pies)
Beaten egg (for sealing and glazing)

Instructions

Step 1: Melt the butter in a pan over medium heat. Add the finely chopped onions with a pinch of salt and black pepper, and sweat them until softened. Stir in the dried thyme and cook for an additional minute.
Step 2: Add the beef mince, breaking it up as it cooks. Brown the meat thoroughly for about 7–8 minutes. Once browned, stir in tomato puree and Worcestershire sauce.
Step 3: Pour in 600ml of beef stock and add the bay leaves. Bring to a rolling simmer, cover with a lid, and cook for 10 minutes, stirring occasionally. Remove the lid and cook for 5 more minutes until the gravy thickens. Take out the bay leaves and allow the meat mixture to cool.
Step 4: Roll out the hot water crust pastry on a floured surface. Reserve two-thirds for the pie base and one-third for the lid. Line a pie tin with the base pastry, making sure it covers the sides and bottom without air pockets.
Step 5: Fill the lined pie base with the cooled meat mixture, pressing down gently to remove air pockets. Roll out the reserved pastry for the lid. Brush the edges of the base with beaten egg, cover with the lid, then crimp the edges to seal. Cut small slits in the top for steam to escape and brush the surface with beaten egg.
Step 6: Preheat the oven to 190°C (375°F). Bake the pie for 45–50 minutes until the crust is golden brown. Allow it to cool slightly before slicing.

Tips & Variations

For extra flavor, use homemade beef stock or a good-quality store-bought alternative.
Adding a pinch of ground garlic to the filling enhances the savory depth.
Substitute dried thyme with fresh thyme for a brighter herb flavor.
Serve with mushy peas or a fresh green salad for a balanced meal.

Storage

Store leftover pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 180°C (350°F) for 15-20 minutes until heated through and the crust is crisp. Avoid microwaving to preserve the pastry’s flakiness.

How to Serve

The image shows a close-up of a meat pie slice placed on a white plate with a speckled texture. The pie has two layers of golden, flaky crust with a shiny surface, sandwiching a thick, rich brown filling made of minced meat and translucent cooked onions. A glossy, light brown gravy is generously poured over the top crust, slightly dripping down the sides and pooling at the base. To the right of the pie slice, there is a small heap of bright green peas with a smooth, round texture. Behind the pie, thick-cut golden potato wedges with a crispy appearance and light seasoning are arranged in a loose pile. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat for the filling?

Yes, you can substitute beef mince with lamb or pork mince, but the cooking time and seasoning may need slight adjustments to suit the meat’s flavor.

Is hot water crust pastry difficult to make from scratch?

Hot water crust pastry is relatively simple and forgiving. It involves heating water and fat to bind the flour, resulting in a sturdy yet flaky pastry ideal for meat pies. Many online recipes can guide you through making it at home.