Minced Beef and Cheese Pies with Watercress Salad
This savory creation is inspired by traditional British meat pies, reimagined with a sharp cheese twist and paired with a peppery watercress salad for freshness. Each individual pie is filled with rich, seasoned minced beef and melty cheddar, wrapped in flaky golden crust. The accompanying salad adds brightness and balance, making this a well-rounded and memorable dish.
Equipment
12-cup muffin tin or individual pie molds
Heavy-bottomed skillet or sauté pan
Pastry brush
Rolling Pin
Chef’s Knife
Cutting Board
baking tray
Ingredients
For the Pie Filling:
1 tbsp olive oil - extra virgin recommended
1 lb ground beef (minced beef) - 80/20 lean-to-fat ratio for best flavor
1 medium yellow onion - finely diced, about 1 cup
2 cloves garlic - minced
1 tsp Worcestershire sauce
0.5 tsp ground black pepper - freshly ground
0.75 tsp sea salt
1.25 cups cheddar cheese - sharp ; grated, white or yellow
For the Pastry:
2.5 cups all purpose flour (plain flour Australia and UK)- 1 tsp sea salt
1 cup unsalted butter - cold, cut into cubes
8 tbsp water - (ice water) more if needed
1 large egg - for egg wash
For the Salad:
- 4 cups watercress - fresh ; washed and trimmed
1 tbsp lemon juice - freshly squeezed- 2 tbsp olive oil
- 1 pinch sea salt - to taste
- 1 pinch ground black pepper - to taste
Instructions
- Prepare the Pastry: In a large bowl, whisk flour and salt together. Rub the cold butter into the flour using your fingertips until the mixture looks like coarse breadcrumbs. Add ice water a tablespoon at a time, mixing gently until dough holds together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
- Make the Filling: Heat olive oil in a heavy skillet over medium heat (350°F / 175°C). Sauté onions until translucent and lightly golden, about 5 minutes. Add garlic, stir for 1 minute. Add the ground beef, breaking it apart with a spatula until browned and cooked through. Season with Worcestershire sauce, salt, and pepper. Remove from heat and let cool slightly. Stir in grated cheese once the mixture is warm, not hot, to prevent melting prematurely.
- Assemble the Pies: Preheat oven to 400°F (200°C). Roll out pastry on a floured surface to 1/8-inch thickness. Cut out circles to line muffin tins or pie molds and slightly larger circles for the tops. Line each cavity with base pastry, fill each with beef mixture, then cover with pastry lids. Seal edges by crimping with a fork. Cut a small slit in each top for steam to escape.
- Egg Wash and Bake: Whisk egg and brush over pie tops. Place on baking tray and bake for 30–35 minutes, or until golden and crisp. Let cool slightly before serving.
- Prepare the Salad: Toss watercress gently with lemon juice, olive oil, and a pinch of salt and pepper just before serving.
Notes
- Use pre-made shortcrust pastry for a quicker version.
- Substitute beef with mushrooms or lentils for a vegetarian variant.
- Pies freeze well—bake, cool, and store airtight for up to 2 months.
- Chill filling before assembly to keep pastry crisp.
Nutrition
Calories: 1254kcalCarbohydrates: 65gProtein: 39gFat: 93gSaturated Fat: 47gPolyunsaturated Fat: 4gMonounsaturated Fat: 33gTrans Fat: 3gCholesterol: 284mgSodium: 1396mgPotassium: 626mgFiber: 3gSugar: 2gVitamin A: 2928IUVitamin C: 19mgCalcium: 357mgIron: 6mg
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