Mince Onion Pie
Satisfy your comfort food cravings with this hearty and savory Mince Onion Pie, a timeless classic perfect for family dinners or cozy gatherings. This recipe combines a buttery, flaky homemade pastry crust with a rich and flavorful filling made from seasoned ground beef, caramelized onions, minced garlic, and a hint of Worcestershire sauce for added depth. Infused with fragrant thyme and simmered in a robust stock, the filling is encased in golden perfection after a generous egg wash. Ready in just a little over an hour, this recipe delivers on both flavor and texture, offering a satisfying centerpiece that pairs beautifully with a crisp side salad or roasted vegetables. Whether you're exploring new savory bakes or revisiting a beloved classic, this mince and onion pie is sure to delight with every slice!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 300 grams All-purpose flour
- 150 grams Unsalted butter
- 4 tablespoons Cold water
- 500 grams Ground beef
- 2 large Onions
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 100 milliliters Beef or vegetable stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 piece Egg
- 1 tablespoon Milk
Instructions
In a large bowl, mix the flour and a pinch of salt. Rub in the cold butter with your fingertips until the mixture resembles breadcrumbs.
Add the cold water gradually, mixing until the dough comes together. Knead gently, form into a ball, wrap in plastic wrap, and refrigerate for 20 minutes.
Preheat the oven to 200°C (390°F).
Peel and thinly slice the onions. Heat the olive oil in a large skillet over medium heat and sauté the onions until soft and caramelized (about 8-10 minutes). Add the minced garlic and cook for another minute.
Add the ground beef to the skillet and cook until browned. Drain any excess fat if necessary.
Stir in the beef/vegetable stock, Worcestershire sauce, thyme, salt, and black pepper. Simmer for 5 minutes until the mixture thickens slightly. Remove from heat and let it cool slightly.
Divide the chilled dough in half. Roll out one portion on a floured surface and use it to line a 9-inch pie dish. Trim excess dough hanging over the edges.
Spoon the mince and onion filling into the pie crust, spreading it out evenly.
Roll out the remaining dough and use it to cover the pie. Pinch the edges together to seal. Cut small slits in the top to allow steam to escape.
Beat the egg with the milk to make an egg wash. Brush it over the top of the pie.
Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden and crisp.
Allow the pie to cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 30.7 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 737 mg | 32% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.0 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 75 mg | 6% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 568 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
