This is a double-crust beef pie filled with browned ground beef, drained sauerkraut, and onion, seasoned with black pepper and optional caraway seeds. The filling is tangy and savory, and the homemade shortcrust holds up well to slicing. It takes about 70 minutes start to finish and feeds four people without much fuss.
What makes this version work
Two things matter most here. First, drain the sauerkraut thoroughly — squeeze it in a clean kitchen towel if you can. Excess liquid turns the bottom crust soggy before it has a chance to bake through. Second, let the filling cool for at least 10 minutes before it goes into the pie shell. Hot filling melts the butter in the raw dough and produces a dense, greasy crust instead of a flaky one. The ground beef itself needs to be fully browned with no pink remaining — stir it and break it up as it cooks so it browns evenly rather than steaming in clumps. Ground beef is safe to eat at 160°F (71°C) internal temperature, and by the time the filling has cooked for the full 5–7 minutes with the sauerkraut, it will be well past that point.
If something goes sideways
- Dough tears when you transfer it to the pie plate: Patch it with a scrap of dough pressed firmly into place — it bakes together fine. Chilling the dough for the full 30 minutes makes it much easier to handle without tearing.
- Filling tastes flat: Sauerkraut brands vary a lot in saltiness and tang. Taste the filling before it goes in the pie and add a small splash of the sauerkraut brine if it needs more acidity, or a pinch of salt if it just tastes dull.
- Top crust puffs up and separates from the filling: This means the steam vents weren’t cut deep enough or wide enough. Use a sharp knife and cut at least four slits about an inch long. You can also press a small piece of foil into one slit to act as a chimney.
- Edges brown too fast before the center is done: Cover the rim loosely with a strip of foil after the first 20 minutes of baking. The center needs the full 35–40 minutes to cook through.
- Crust sticks to the pie plate: Butter or lightly grease the plate before lining it with dough, even if it’s non-stick. Skip the garnish — not worth the extra dish.
Storage and reheating
Cool the pie completely before covering it — trapping steam makes the crust go soft. Refrigerate leftovers in an airtight container or wrapped tightly in foil for up to 3 days. To reheat, put slices on a baking sheet in a 350°F (175°C) oven for 15–20 minutes; this keeps the crust crisp in a way that a microwave simply won’t. If you want to freeze it, freeze the baked pie whole or in slices, well wrapped, for up to 2 months. Thaw overnight in the fridge before reheating in the oven. Avoid microwaving from frozen — the crust turns rubbery and the filling heats unevenly.
Beef Mince and Sauerkraut Pie
Ingredients
Pie Crust
2 cups all purpose flour (plain flour Australia and UK) - preferably unbleached
1 teaspoon salt
½ cup butter - unsalted, chilled and cubed- 6 tablespoons ice water - as needed
Filling
1 pound ground beef (minced beef) - preferably grass-fed
1 cup sauerkraut - drained and chopped
1 medium onion - finely chopped
1 tablespoon olive oil- 1 teaspoon caraway seeds - optional
1 teaspoon ground black pepper
1 large egg - beaten, for egg wash
Instructions
- Pie Crust: In a large mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. Add 1/2 cup of chilled, cubed unsalted butter. Using a pastry cutter or your fingertips, blend until the mixture resembles coarse breadcrumbs. Gradually incorporate ice water, 1 tablespoon at a time, until the dough holds together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Filling: Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Introduce the beef mince and cook, stirring, until browned. Stir in 1 cup of sauerkraut, optional caraway seeds, and ground black pepper. Cook together for another 5-7 minutes, then set aside to cool slightly.
- Assembling the Pie: Preheat oven to 200°C (400°F). On a floured surface, roll out the pie dough to fit a 9-inch pie plate. Line the plate with dough, add the beef mince and sauerkraut filling, then cover with a top layer of dough. Seal the edges, cut slits for steam to escape, and brush with beaten egg.
- Bake: Bake in the preheated oven for 35-40 minutes, until the crust is golden brown and crisp. Allow to cool slightly before serving.
Notes
Nutrition
Common questions
Can I use store-bought pie crust instead of making my own?
Yes, a refrigerated store-bought shortcrust works fine here. Just make sure it’s thawed enough to unroll without cracking, and press any tears together before adding the filling.
How do I know when the ground beef is fully cooked?
It’s done when there is no pink left and the meat has broken into small, separate pieces rather than one large clump. If you have an instant-read thermometer, the filling should read at least 160°F (71°C) — but visual doneness is reliable here since the beef cooks further in the oven.
My sauerkraut smells very strong — is that normal, and will the pie taste too sour?
That sharp smell is normal for fermented cabbage and mellows significantly during cooking. Draining it well and cooking it with the beef for the full 5–7 minutes takes the edge off the sourness, leaving a tangy background flavor rather than an overwhelming one.
If you liked this one
- Savory British Beef Pies
- Savory Beef Carrot Turnovers
- Wild Venison Mushroom Pies
- Savory Beef Kolachki Pastries
