Traditional Mince and Onion Pie
This Traditional Mince and Onion Pie is a comforting classic that brings the warmth of a British kitchen to your table. Enveloped in a flaky pastry, the seasoned mince and tender onions offer a delightful balance of richness and simplicity, perfectly capturing the essence of rustic British cuisine. It's a dish that's been passed through generations, offering a sense of nostalgia and heartiness with every bite.
Ingredients
Pastry
2 cups all purpose flour (plain flour Australia and UK)
0.5 teaspoon salt
0.5 cup unsalted butter - cold, diced
3-4 tablespoons water - cold; as needed
Filling
1 tablespoon olive oil
1 pound ground beef (minced beef) - preferably organic
2 medium white onion - finely chopped
1 teaspoon Worcestershire sauce
1 cup beef stock (beef broth or beef bouillon)- 1 tablespoon all purpose flour (plain flour Australia and UK) - for thickening
- 0.5 teaspoon salt - to taste
0.5 teaspoon ground black pepper - freshly ground
Instructions
- Begin by preparing the pastry. In a large bowl, whisk together the flour and salt. Add the cold, diced butter, and gently work it into the flour using your fingertips until the mixture resembles coarse crumbs.
- Gradually add the cold water, one tablespoon at a time, mixing with a fork until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- For the filling, heat the olive oil in a large skillet over medium heat (180°C/350°F). Add the ground beef, breaking it up with a spoon, and cook until browned.
- Add the onions to the skillet and cook until translucent. Stir in the Worcestershire sauce and flour, cooking for another minute.
- Pour in the beef stock, season with salt and pepper, and simmer for 10-15 minutes, stirring occasionally, until thickened and well incorporated.
- Preheat the oven to 200°C (400°F). Roll out one half of the pastry on a floured surface to line a 9-inch pie dish. Trim the edges as necessary.
- Spoon the filling into the pastry-lined dish. Roll out the remaining pastry to cover the top, sealing the edges. Cut a few slits in the top to allow steam to escape.
- Bake in the preheated oven for 30-35 minutes, or until the pastry is golden and crisp. Allow to cool slightly before serving.
Notes
For a richer flavor, try adding a splash of red wine to the filling. To make it more hearty, include diced carrots or peas.
Nutrition
Calories: 700kcalCarbohydrates: 55gProtein: 31gFat: 39gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 135mgSodium: 802mgPotassium: 646mgFiber: 3gSugar: 3gVitamin A: 713IUVitamin C: 4mgCalcium: 51mgIron: 6mg
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