Minced Beef & Onion Pie
How to make a minced beef and onion pie, easy step by step instructions from start to finish
Ingredients
Method
- The Pastry
- 340g / 12oz Plain or All-purpose flour
- 85g / 3oz cold butter
- 85g / 3oz cold lard or shortening
- 60mls / 60g / 2 oz of cold water
- 1 Large egg
- ¼tsp / 2g Salt
- The filling
- 750g / 26oz Minced/Ground Beef (5% Fat content)
- 1 Medium size onion
- 2 Beef stock cubes
- 30g / 1oz Beef gravy granules
- 100g / mls Water
- Salt to taste
- 2tbls Vegetable oil
- Making the pastry:
- Add the flour, salt, cold butter and lard to a food processor, pulse until it resembles fine breadcrumbs, slowly add the beaten egg and cold water, when the pastry forms into a ball it is done, this should only take about 45 seconds.
- Cut the pastry in half form each half into a puck shape, wrap in plastic wrap and place in the fridge for at least 30 minutes or until needed.
- To make the pastry by hand: add the flour, salt, cold butter and lard to a bowl, rub the ingredients together until there is no more lumps of fat, form a well in the middle add the egg and water and cut it together using an ordinary dinner knife.
- Making the filling:
- Add the oil to a large pan and fry the onion until soft and just starting to colour.
- Add the minced beef and stir until it is all loose, add the stock cubes and mix in.
- Add the water and bring to a simmer, add the gravy granules and mix until it is thick, season to taste.
- Turn off the heat and allow to completely cool.
- Making the Pie:
- Preheat your oven to 170°C that’s 340°F or gas mark 3.
- Roll each pastry big enough to fit the pie tin, (see video for rolling technique).
- Place the bottom pastry into the greased tin carefully pushing it down into the corners.
- Add the filling and level it off with a fork, try to dome the mixture so the middle is slightly higher than the edges.
- Brush egg wash around edge of the rim before adding the top pastry.
- Crimp the edges together as shown in the video, (see video for crimping technique) trim off the excess pastry.
- Brush the top of the pie with the egg wash, prick in a few vent holes using a fork.
- Get the pie into the preheated oven and set the timer for 35 to 40 minutes, check when the time is up, if it’s a golden shiny brown it’s done, if it’s still a little pale give it another 5 minutes.
- Remove from the oven, let it relax for 10 minutes before serving.
Equipment & products used in my kitchen
