Best Mince Onion Pie Recipes

Mince & Onion Pie image

Provided by Rufus T

Categories Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 lb beef mince
1 large onion, diced
2 tablespoons sunflower oil
1 pint water
3 beef bouillon cubes
3 tablespoons Worcestershire sauce
340 g frozen shortcrust pastry
1 tablespoon milk, for brushing pastry

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.

Mince beef & Onion Pie image

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.