Mince Onion Pie Recipes

MINCED BEEF AND ONION PIE

Steps:

• Leave the Pastry in the fridge until neededPreheat the oven to 200°C/180°C fan/gas mark 6.
• Heat a deep pan over a medium-high heat and cook the mince until it has browned all over and no pink meat remains, make sure you break the meat up with a spatula. leaving no lumps, you can heat some oil in the pan if you wish, but I prefer to let meat cook in its own juices.Let it cook in its own juices for 3 to 4 minutes
• Add the onion and thyme and cook for another 3 to 4 minutes. Stirring continuouslyStir in the tomato purée and cook for 2/3 minutes., keep stirring
• Stir in the flour and combine well, allow the mince to cook out for a further minute or two.
• Gradually stir in the stock, and Worcestershire sauce, add the wine at this stage if using. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 30 minutes.If the sauce is not as thick as you would like, mix a little flour and water in a cup to a thickish paste and stir into the mix and let it simmer for another 10 minutes to thicken up, Remove the Thyme if using sprigs and set aside and allow to cool
• Grab the pastry and divide into ⅓ and ⅔.
• For the base of the pie, use the larger piece of pastry and shape it into a disc shape as best you can and roll out turning at 45° angles on each roll to get as round a piece of pastry as possible, which is larger than the pie dish
• Roll the pastry onto a rolling pin and drape over the pie dish. Ease the pastry into the shape of the dish leaving the edges overlapping the top, make sure to get the pastry well into the angle of the base and sides of the dish.
• Fill with the cooled mince mixture.
• Beat the egg with a dash of milk
• Roll out the second piece of pastry, in the same way, trying to get a circular shape slightly larger than the pie dishBrush the edges of the lined pie dish with a little egg wash and roll the pastry onto your rolling pin and drape over the top of the piePress the edges of the pastry together and trim the excess around with a sharp knife
• Using the two forefingers of one hand and the thumb of the other crimp all around the edge of the pie, or you can use a fork to decorate the edge.
• Brush the top with egg wash. Make two incisions with the tip of a sharp knife to allow steam to escape when baking
• Bake for 20-25 minutes or until golden brown.Serve with mashed potatoes and minted garden peas.Enjoy

MINCE & ONION PIE

Steps:

• Heat sunflower oil in a large pan and gently fry onions until translucent.
• Add mince to pan and break up with a fork- add the water making sure the mince is completely covered and bring to the boil.
• Crumble in the oxo cubes and add the worcestershire sauce.
• Cover the pan and reduce heat- simmer gently for 20 minutes.
• When mince and onions are cooked allow to cool for about 15 minutes.
• Roll out pastry on a floured surface and use half to line a 9 inch round shallow baking tin- make a lid with remaining pastry.
• Put mince and onion mixture in tin and cover with pastry lid- thumb round the edges to seal and cut a small slit in centre of pastry lid- brush pastry with the milk.
• Cook in a preheated oven at 190c for 30 minutes.
• Best served with mashed potatoes and vegetable of your choice.