Minced Beef and Onion Pies
Minced Beef and Onion Pies are a satisfying and comforting meal when served with mushy peas and mashed potato. If you’re familiar with British cuisine, you’ll know we like our savory meat pies.
Also known as savory mince pies (or savoury mince pies if you’re in the UK), different from the popular sweet mince pies that are served at Christmas time that are filled with a sweet mincemeat filling.
These pies are the typical pies that you will find in any high street bakery and are a popular quick, warm lunch on-the-go.
What is a British Mince Pie?
Mince pies in the UK are similar to savory hand pies in the US. They come in individual sizes (these are 5-inch rounds) as they are a popular on-the-go lunch that are sold in bakeries, which is how I made them for this recipe. It can also be made family style in a 9-inch pie pan, slice and serve.
The filling is similar to shepherds pie. Starting with ground beef, chopped onions and carrots all cooked with a beef stock and tomato paste with Worcestershire sauce to make a rich beefy filling. Traditionally carrots are not added, but I like to add them for sweetness and it gives the filling some color.
After simmering the meat and vegetables, it’s important to strain any liquid and fat to prevent getting soggy pies. It’s also important to let the mixture cool before adding it to the pastry.
For this recipe I chose to make individual pies in 5 inch round pie pans. There is pastry on the bottom as well as the top because in England we don’t serve the pies in the dish, they are removed and served right on the plate. Don’t forget to serve with a side of mushy peas.
So light, so flaky, so buttery is how I can describe this pie dough. It is my go-to recipe for all my savory and sweet pastries like:
The pastry really is so easy to make and turns out perfectly every time. These pies keep so well refrigerated for about 3 days.
Keep any leftover pies in the tin, that way you can re-heat at 350 degrees for about 20-25 minutes. The pastry will stay flaky and light and will be as if you had just made it.
How to Freeze Minced Beef and Onion Pies
Wrap the unbaked pies well in aluminum foil or plastic wrap and then into ziptop bags. Defrost in the fridge overnight and cook as instructed in the recipe. Serve with a side of mashed potato and mushy peas, it doesn’t get anymore British than this.
For the filling:
- 1 pound (453 grams) ground beef, I like 80/20
- 1 tablespoon vegetable oil
- 6 ounces (170 grams) yellow onion, finely chopped
- 5 ounces (141 grams) carrot, peeled and chopped
- 1 tablespoon flour
- 1 tablespoon tomato paste
- 1/4 cup (59 ml) Worcestershire sauce
- 1/4 cup (59 ml) beef stock
- Salt & pepper
For the pastry:
- 3 cups (384 grams) all-purpose flour
- 1/2 teaspoon salt
- 1 cup (8 ounces/226 grams) unsalted butter, cubed and kept cold until ready to use
- 1/2 cup (118 ml) cold water
- 1 large egg beaten to brush on pastry
- Add oil to large saucepan and heat over medium heat. Add the ground beef and break up the meat and allow to brown. Add the onions and carrots, stir and cook for about 5 minutes to soften slightly.
- Add the flour and stir well, cook for 2 minutes. Stir in the tomato paste, Worcestershire sauce and beef stock.
- Simmer for 10 minutes until thickened and the liquid has reduced. Taste for seasoning, depending on how much salt your beef stock has, add salt and pepper to taste.
- Strain off any fat that comes to the surface. Transfer to a bowl using a slotted spoon and allow to cool.
- To a food processor add the flour and salt and butter. Pulse until you get the texture of fine breadcrumbs.
- With the processor running, slowly drizzle in cold water until it forms a ball. Remove, knead a little on a floured board. Form into a ball, wrap in plastic wrap and refrigerate.
- Preheat oven to 350°F/180°C.Butter 4-5 inch (12 cm) pie dishes (or 1, 9 inch/23 cm round pie dish).
- Cut the dough in half and roll out onto a floured board. Cut out 4- 5 1/2 inch (14 cm) rounds out of the pastry, or just slightly bigger than your dishes. Refrigerate or freeze any leftover dough.
- Put the pastry into the dishes and smooth evenly, allowing the excess to hang over the side. Add 3 tablespoons filling into each pie dish. Brush the edges of the pastry with the egg wash.
- Roll out the other half of the dough. Cut 4 more 5 1/2 inch (14 cm) rounds. Lay each round over each pie and seal the edges with a fork.
- Brush all pie tops with egg wash.
- Place them onto a baking sheet and bake for 30 minutes or until golden brown. Depending on your oven.
Amount Per Serving Calories 931Total Fat 41gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 18gCholesterol 189mgSodium 758mgCarbohydrates 93gFiber 5gSugar 9gProtein 45g