Homemade mince beef and onion pie is the first thing I ever learnt to cook as a kid. My dad, or ‘The Old Papparrr’ as many people called him, would let me help him make the pastry and I was only too pleased to. It’s a pretty simple and child-friendly recipe; a perfect start that sparked my love of cooking. Every time I make it, I get very nostalgic, and the end result is absolutely delicious! Served with some mashed or roasted potatoes, fresh veg and gravy, this is a great weekend treat!
Serves: 4 Prep: 40-50mins Cook: 80mins
For the pastry-
– 300g plain (all-purpose) flour
– 150g cold salted butter, cubed
– Ice-cold water
– 1 egg, for eggwash
For the filling-
– 500g Mince beef
– 1 onion, thinly sliced
– 1 beef stock cube
– 2 Tbsp tomato puree
– 2 handfuls frozen peas
– Vegetable oil
– Salt & pepper
1. Preheat the oven to 180c (fan) with a baking stone or 2 stacked baking trays on the middle shelf for at least 15 minutes, then generously butter and flour a 20cm pie dish.
2. In a large mixing bowl, add the flour and cubed butter. With your fingertips, quickly rub the butter together with the flour until you have a mixture resembling coarse breadcrumbs and no large clumps of butter. Add, little by little, a dash of ice-cold water and mix with your hand until it forms a large ball and is soft but not sticky. Wrap in clingfilm and place into the fridge for 30 minutes.
3. Preheat a cast iron pan on a high heat, add 2 tablespoons of veg oil followed by the onions and saute for 2 minutes before adding the mince beef. Saute for a further 5-7 minutes until mince is browned. Add the stock cube, salt & pepper and boiling water to cover the mixture by about 1cm. Reduce the heat to medium and simmer for 15 minutes, adding 2 handfuls of peas just before you turn the heat off.
4. After 30 minutes in the fridge, remove the pastry from the fridge and cut off a third. Using non-stick baking paper & a rolling pin, roll out the larger bit of dough into a circle until 3mm thick and line the inside of the prepared pie dish, making the dough is a snug fit. Pour in the mince beef filling, then roll out the smaller piece of pastry into a circle until about 3mm thick and place of top of the mixture.
5. Cut excess pastry from the outside and then crimp around the edge to seal the pie. Generously brush the egg around the pastry and cut 2 slits in the centre. Place into the preheated oven on the baking stone or trays for 50 minutes.
6. Allow to cool for 5 minutes, then serve and enjoy!