Best 3 Mince Onion Pie Recipes
Indulge in the savory and satisfying world of mince onion pies, a culinary delight that combines the richness of minced meat, the sweetness of caramelized onions, and the flaky crust of golden pastry. This classic dish has many variations, each offering a unique taste experience. From the traditional British mince and onion pie, filled with succulent beef or lamb, to the vegetarian-friendly version bursting with a medley of vegetables, this versatile dish caters to every palate. Whether you prefer a hearty main course or a delectable snack, these recipes guide you through the art of creating this timeless delicacy, ensuring a flavorful journey with every bite.
Here are our top 3 tried and tested recipes!
MINCE BEEF & ONION PIE
Luscious minced beef and onion all wrapped up in a golden shortcrust pastry for a loving treat serve it with mashed potato, a green vegetable, and rich beef gravy.You can buy hand made ready short crust pastry or make your own,
Provided by julian1964
Time 50m
Yield Serves 6
Number Of Ingredients 0
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,leeks,carrot's, and cook for 2-3 minutes, then stir in the tomato Puree, 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.
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.
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
Tips:
- For a richer flavor, use beef mince with a higher fat content.
- If you don't have any self-raising flour, you can make your own by adding 2 teaspoons of baking powder to every 100g of plain flour.
- To make the pie ahead of time, assemble it and then freeze it. When you're ready to bake it, thaw it overnight in the refrigerator and then bake it as directed.
- Serve the pie with your favorite sides, such as mashed potatoes, peas, or gravy.
Conclusion:
This mince onion pie is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It's also a great way to use up leftover mince. The pastry is flaky and golden brown, and the filling is packed with flavor. This pie is sure to be a hit with the whole family.
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