Mince Onion Pie Recipes
MINCED BEEF PIE
This tasty and easy beef pie recipe will quickly become a family favourite. Serve with mounds of mash.
Provided by BBC Food
Categories Main course
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/400F/Gas 6.
- Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.
- Add the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.
- Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.
- Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
- Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.
- To serve, slice into wedges.
MINCED BEEF AND ONION PIE
The IngredientsThe Meat: Lean minced beef with less than 20% fatThe Onions: white or red your choice, but don't skimp on them, Onions cook down to nothing so don't be shy.The Sauce: produced from the flavour of the meat and the onions with the addition of a good Beef Stock. I know a good homemade beef stock takes a long time, so using a good quality beef stock cube does the job just as well.The addition of half a small glass of red wine will enhance the flavour, but that is purely optional.The Pastry: I always like to make this pie with a good shortcrust pastry, but there's nothing in the cook's bible that says this is set in stone, puff pastry will do the job just fine if that is your preference.Service: It's got to be creamy mashed potatoes with this one and then other veggies of your choice, I always plumb for minted garden peas with mine
Provided by GeeDee
Categories Main Course
Time 1h40m
Number Of Ingredients 12
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
Nutrition Facts : Calories 805 cal
MINCE & ONION PIE
I have always liked a good mince round - what we call a mince pie here in Glasgow. Finally decided to make one for myself and the result was every bit as good as the one I usually buy from my butcher.
Provided by Rufus T
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
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.
More about "mince onion pie recipes"
MINCED BEEF AND ONION PIE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)
Total Time 1 hr 10 mins
Category Mains
Calories 771 per serving
- To make the pastry, put the flour, salt and butter in the bowl of a food processor, then pulse until the mixture resembles fine crumbs. Add the beaten egg, vinegar and iced water, then pulse until the mixture starts to come together into a ball. (Alternatively, put the flour and salt in a large mixing bowl and rub in the butter until the mixture resembles fine crumbs before working in the egg, vinegar and iced water). Turn out onto a lightly floured work surface and knead just until smooth. Wrap and chill in the fridge for 30 minutes to rest.
- Meanwhile, heat the oil in a large frying pan. Add the sliced onion and cook over a medium heat for 5 minutes until starting to soften. Add the garlic and minced beef and cook, stirring, for 5 minutes or until the beef is browned all over. Stir in the flour, ensuring the mixture is evenly coated, then cook for 2-3 minutes more.
- Add the beef stock, Worcestershire sauce and dark soy sauce to the pan, then simmer for 10 minutes or until slightly thickened. Taste and season with salt and pepper, then remove from the heat and set aside to cool while you finish preparing the pastry.
- Heat the oven to 200°C/180°C fan/gas 6. Put a baking sheet in the oven to heat. Roll out two thirds of the pastry on a lightly floured surface to form a rough 24cm circle, about 3mm thick, then use it to line the base and sides of the prepared dish/tin. Pour the cooled filling into the dish/tin. Roll out the remaining pastry to form the lid. Brush round the edge of the pastry in the dish/tin with the beaten egg, then lay the pastry lid over the filling, pressing to seal. Trim off any excess pastry and cut a hole in the centre of the pie lid to release steam. Use a fork to create a decorative pattern around the edge of the pie, then brush with more beaten egg (see Make Ahead).
JAMIE OLIVER MINCE AND ONION PIE
From jamieoliverdishes.com
Cuisine British, American
Total Time 1 hr 35 mins
Category Dinner
Calories 771 per serving
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