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 Traditional Cornish Pasty, Steak and Ale Pie and Bourbon Pecan Pie. It 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 the 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.
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For the filling:
- 1 pound ground beef, I like 80/20
- 1 tablespoon vegetable oil
- 6 ounces yellow onion, finely chopped
- 5 ounces carrot, peeled and chopped
- 1 tablespoon flour
- 1 tablespoon tomato paste
- 1/4 cup Worcestershire sauce
- 1/4 cup beef stock
- Salt & pepper
For the pastry:
- 3 cups flour
- 1/2 teaspoon salt
- 2 sticks/8 ounces unsalted butter, cubed and kept cold until ready to use
- 1/2 cup cold water
- 1 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.
Serving Size:1 pie
Amount Per Serving:Calories: 931 Total Fat: 41g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 18g Cholesterol: 189mg Sodium: 758mg Carbohydrates: 93g Fiber: 5g Sugar: 9g Protein: 45g