Description
Hearty British comfort food shines in Jamie Oliver’s signature mince and onion pie. Savory beef mingles with caramelized onions, nestled in a golden, flaky pastry that promises warmth and satisfaction with each delicious forkful.
Ingredients
Scale
Main Ingredients:
- 600 grams (21.16 ounces) Minced (ground) beef (use 10% fat)
- 350 grams (12.35 ounces) Plain (all-purpose) flour
- 175 grams (6.17 ounces) Butter
- 1 Large onion (approximately 300 grams)
Seasonings and Flavor Enhancers:
- 1 tablespoon Plain (all-purpose) flour
- 1½ teaspoons Worcestershire sauce (use soy sauce if unavailable)
- 1½ teaspoons Mixed herbs
- 1 Garlic clove (optional)
- ½ teaspoon Salt
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
Liquid and Binding Ingredients:
- 150 milliliters (5.07 fluid ounces) Beef stock (made from a cube is fine)
- 120 milliliters (4.06 fluid ounces) Cold water
- A little Beaten egg
Instructions
- Craft the pastry foundation by blending flour and salt in a mixing vessel. Gently integrate cold butter until the mixture resembles coarse, crumbly granules. Gradually introduce chilled water, stirring carefully until a cohesive dough emerges. Tenderly knead the mixture, partition into two symmetrical discs, envelop in plastic wrap, and refrigerate for half an hour to ensure optimal texture.
- Develop the savory filling by sautéing finely diced onions in aromatic oil until they transform into a soft, golden-edged delicacy. Introduce minced garlic for an additional flavor dimension. Incorporate ground meat, browning thoroughly to seal in robust flavors. Sprinkle flour over the mixture, then infuse with fragrant herbs, salt, black pepper, rich stock, and a splash of Worcestershire sauce. Simmer and reduce the mixture for 20-30 minutes, adjusting liquid content as needed. Allow the filling to cool and settle, concentrating its intense flavors.
- Orchestrate the pie assembly by preheating the oven to 180 degrees Celsius (350 degrees Fahrenheit). Delicately roll out the first pastry disc and nestle it into the pie tin, creating a smooth base. Carefully spoon the cooled filling into the pastry shell. Brush the pastry’s perimeter with beaten egg to ensure a golden seal. Roll the second pastry disc and drape it over the filling, crimping and sealing the edges meticulously. Embellish the top with an egg wash and create a small ventilation slit. Bake for 45 minutes until the crust achieves a rich, burnished golden-brown complexion.
Notes
- Elevate your pie’s flavor by letting it rest after baking, allowing the rich filling to settle and intensify its delicious taste.
- Brush on a golden egg wash to create a stunning, crisp exterior that will make mouths water.
- Seal edges tightly to lock in moisture, ensuring a juicy and succulent filling that doesn’t dry out.
- Transform ordinary mince into a flavor explosion by incorporating fresh herbs and a splash of Worcester sauce.
- Brown the meat carefully to develop deep, complex flavor notes that make this pie truly memorable.
- Chill the pastry dough to guarantee a tender, flaky crust that melts in your mouth with every bite.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 525 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 36 g
- Saturated Fat: 23 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 105 mg