Traditional Beef Mince Pie Recipe With Onions

Prepare the Pastry:

1. In a large bowl, mix the flour and salt. Add the cold, cubed butter.

2. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles breadcrumbs.

3. Gradually add the cold water, mixing with a fork until the dough starts to come together. You may not need all the water.

4. Turn the dough onto a floured surface and shape it into a flat ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Cook the Beef:

1. Heat the vegetable oil in a large frying pan over medium heat.

2. Add the minced beef and cook, breaking it up with a wooden spoon, until browned (about 4-5 minutes).

Add Vegetables and Seasoning:

1. Add the chopped onion to the pan and cook for 2-3 minutes until softened.

2. Stir in the tomato paste and cook for another 2-3 minutes.

3. Sprinkle in the flour and cook for a further minute, stirring constantly.

Simmer the Filling:

1. Add the chopped mushrooms, beef stock or stout, and a dash of Worcestershire sauce.

2. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 20 minutes.

3. Season with salt and pepper to taste.

4. Remove from heat and let the filling cool completely.

Roll Out the Pastry:

1. Preheat the oven to 200°C (180°C Fan)/Gas 6.

2. On a floured surface, roll out half of the pastry to line a 9-inch (23 cm) pie dish.

3. Spoon the cooled beef filling into the pie dish.

Top the Pie:

1. Roll out the remaining pastry to cover the pie.

2. Drape the pastry over the filling, pressing the edges to seal. Trim any excess pastry.

3. Use the trimmings to cut decorative shapes if desired, and stick them on the pie with a bit of beaten egg.

Bake the Pie:

1. Make a few slits in the top of the pastry to allow steam to escape.

3. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.

Cool and Serve:

1. Let the pie rest for 10 minutes before slicing and serving.