Traditional Beef Mince Pie Recipe With Onions
Welcome to our authentic beef mince pie recipe! With a rich beef filling, perfectly seasoned and combined with onions and mushrooms, and wrapped in a homemade shortcrust pastry, this pie is sure to become a family favorite. Whether you're an experienced cook or a kitchen novice, this step-by-step guide will help you create a delicious pie that's perfect for any occasion.
- 3 cups plain/all-purpose flour
- 1 cup unsalted butter (cold and cubed)
- Small pinch of salt
- 1/2 cup cold water
- 1 large egg (beaten)
- 2 tablespoons vegetable oil
- 500 grams minced beef
- 1 medium onion (finely chopped)
- 1 tablespoon tomato paste
- 1 1/2 tablespoon plain flour
- 75 grams mushrooms (chopped)
- 250 milliliters beef stock or stout
- Dash of Worcestershire sauce
- Salt and pepper to taste
In a large bowl, mix the flour and salt. Add the cold, cubed butter.
Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles breadcrumbs.
Gradually add the cold water, mixing with a fork until the dough starts to come together. You may not need all the water.
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.
Heat the vegetable oil in a large frying pan over medium heat.
Add the minced beef and cook, breaking it up with a wooden spoon, until browned (about 4-5 minutes).
Add the chopped onion to the pan and cook for 2-3 minutes until softened.
Stir in the tomato paste and cook for another 2-3 minutes.
Sprinkle in the flour and cook for a further minute, stirring constantly.
Add the chopped mushrooms, beef stock or stout, and a dash of Worcestershire sauce.
Bring the mixture to a boil, then reduce the heat, cover, and simmer for 20 minutes.
Season with salt and pepper to taste.
Remove from heat and let the filling cool completely.
Preheat the oven to 200°C (180°C Fan)/Gas 6.
On a floured surface, roll out half of the pastry to line a 9-inch (23 cm) pie dish.
Spoon the cooled beef filling into the pie dish.
Roll out the remaining pastry to cover the pie.
Drape the pastry over the filling, pressing the edges to seal. Trim any excess pastry.
Use the trimmings to cut decorative shapes if desired, and stick them on the pie with a bit of beaten egg.
Make a few slits in the top of the pastry to allow steam to escape.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
Let the pie rest for 10 minutes before slicing and serving.
- If the pastry becomes too warm while rolling, place it back in the fridge for a few minutes to firm up.
- If your filling is too runny, you can thicken it by simmering uncovered for a few extra minutes or adding a bit more flour.
- Feel free to add other vegetables like peas or diced carrots for additional flavor and texture.
- For a deeper flavor, you can add a teaspoon of mustard or a splash of red wine to the filling mixture.
Have Fun Baking!