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Flaky Mince Beef and Onion Pie Recipe

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★★★★★

4.9 from 98 reviews

These delicious Flaky Mince Beef and Onion Pies feature a rich and savory beef filling simmered with onions, thyme, and beef stock, all encased in a golden hot water crust pastry. Perfectly baked to a crispy, flaky finish, these pies make a comforting and hearty meal, ideal for family dinners or special occasions.

Ingredients

Scale

For the Beef Filling:

  • 1 knob butter (about 1 tbsp)
  • 20 fl oz beef stock (homemade preferred)
  • 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
  • Freshly ground black pepper (to taste)

For the Hot Water Crust Pastry:

  • Hot water crust pastry (enough for base and lid)

To Serve (Optional):

  • Additional hot water
  • Ground garlic

Instructions

  1. Prepare the Beef Filling: Melt a knob of butter in a pan over medium heat. Add the finely chopped onions with a pinch of salt and freshly ground black pepper, then sweat the onions gently until softened. Stir in dried thyme and cook for another minute to release the aroma.
  2. Cook the Minced Beef: Add 900g of minced beef to the pan, breaking it up with a spoon as it cooks. Brown the meat for about 7-8 minutes until it is thoroughly cooked and no longer pink. Mix in the tomato puree and Worcestershire sauce to deepen the flavor.
  3. Simmer with Beef Stock: Pour in 600ml of beef stock and stir well. Add the bay leaves and bring the mixture to a rolling simmer. Cover the pan with a lid and let it cook for 10 minutes, stirring occasionally to prevent sticking. Remove the lid and continue cooking for another 5 minutes to reduce and thicken the gravy. Discard the bay leaves, then scoop out the meat mixture, leaving the thickened gravy in the pan. Let the meat cool before assembling.
  4. Prepare the Pastry: While the beef mixture cools, roll out the hot water crust pastry on a floured surface. Reserve about two-thirds of the pastry for the base and one-third for the pie lid. Line a pie tin with the base pastry, ensuring it is pressed firmly against the sides and bottom without any air pockets.
  5. Assemble the Pie: Fill the pastry base evenly with the cooled meat mixture, pressing down lightly to remove any enclosed air. Roll out the reserved pastry for the lid. Brush the edges of the base with beaten egg to help seal. Lay the rolled-out lid over the filling, then crimp the edges to seal tightly. Cut small slits in the top of the pie to allow steam to escape and brush the surface with more beaten egg for a glossy, golden finish.
  6. Bake and Serve: Preheat your oven to 190°C (375°F). Place the assembled pie in the oven and bake for 45-50 minutes until the pastry is golden brown and flaky. Allow the pie to cool slightly before slicing. Serve warm with chips and peas for a classic, comforting meal.

Notes

  • Use 80/20 lean to fat beef mince for the best flavor and juiciness in the filling.
  • Homemade beef stock provides richer flavor but store-bought works well too.
  • Ensure the pastry is rolled evenly to avoid cracks during baking.
  • Allow the filling to cool before putting it into the pastry to prevent the pastry from becoming soggy.
  • Be careful not to overfill the pie to avoid leaks during baking.
  • Adding Worcestershire sauce and tomato puree boosts the depth of flavors in the filling.
  • The pie can be made ahead and rewarmed before serving.

Keywords: mince beef pie, beef and onion pie, hot water crust pastry, traditional British pie, savory pie recipe, comfort food, homemade beef pie

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