Jamie Oliver Mince and Onion Pie is made with beef mince, onion, garlic, olive oil, flour, beef stock, Worcestershire sauce, soy sauce, and free-range eggs for the pastry and filling. This hearty Mince and Onion Pie recipe creates a delicious family dinner that takes about 1 hour and 40 minutes to prepare and can serve up to 4 people.
This Mince And Onion Pie Recipe Is From Jamie Oliver’s ‘Ministry Of Food‘ Cookbook.
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Ham And Leek Pie
- Jamie Oliver Chicken And Chorizo Pie
- Jamie Oliver Chicken And Ham Pie
🧡 Why You’ll Love This Mince And Onion Pie Recipe:
- It Tastes Great: This pie has a yummy mix of meat, onions, and a soft, buttery crust. It’s the perfect comfort food.
- Good for Any Occasion: You can have it for dinner, bring it to a party, or eat it for lunch. It fits any meal time.
- Looks Wonderful: The pie looks very pretty with its golden crust. It will impress anyone who sees it.
- You Can Change It Up: You can add different veggies or spices to the filling. This makes it easy to change the pie a little each time you make it.
- Prepare Ahead of Time: You can make this pie earlier and just cook it when you need it. This is great for when you are busy.
🥚 Jamie Oliver Mince And Onion Pie Ingredients
For the Filling:
- 1 large onion, finely sliced
- 17.6 ounces (500g) beef mince
- 1 tablespoon (15ml) olive oil
- 1 clove garlic, crushed
- 1 tablespoon (15g) plain flour
- 6.76 fluid ounces (200ml) beef stock
- 2 tablespoons (30ml) Worcestershire sauce
- 1 tablespoon (15ml) dark soy sauce
- 1 medium free-range egg, beaten (for brushing the pastry)
For the Pastry:
- 7 ounces (200g) plain flour, plus extra for dusting
- ½ teaspoon (2.5g) salt
- 3.5 ounces (100g) cold unsalted butter, diced
- 1 medium free-range egg, lightly beaten
- 1 teaspoon (5ml) apple cider vinegar
- 1 tablespoon (15ml) ice water
🥧 How To Make Jamie Oliver Mince And Onion Pie
- Make the Pastry Dough: Combine flour, salt, and cold butter in a food processor until fine crumbs form. Add the beaten egg, vinegar, and ice water, pulsing until a dough ball forms. Chill the dough in the fridge for 30 minutes.
- Sauté the Onion: Heat olive oil in a large pan over medium heat. Sauté the sliced onion for 5 minutes until it softens.
- Cook the Beef Mince: Add the garlic and beef mince to the pan, cooking for 5 minutes until the beef is browned.
- Thicken the Filling: Sprinkle flour over the beef, stir, and cook for 2-3 minutes. Add beef stock, Worcestershire sauce, and soy sauce, and simmer for 10 minutes until the mixture thickens slightly.
- Season and Cool: Season the filling with salt and pepper as you like. Remove from the heat and allow to cool.
- Prepare the Pie Base: Roll out two-thirds of the chilled pastry on a floured surface to a 0.12-inch thickness. Line the bottom and sides of your pie dish with the pastry.
- Assemble and Seal the Pie: Pour the cooled filling into the pastry-lined dish. Roll out the remaining pastry for the top, place it over the filling, and seal the edges with beaten egg. Trim excess pastry and cut a steam vent in the top.
- Bake the Mince and Onion Pie: Place the pie on a preheated baking sheet in an oven at 392°F (200°C/180°C fan/gas 6) and bake for 35-40 minutes until golden and bubbling.
- To Serve: Let the pie stand for a few minutes after baking, then serve warm with your choice of sides.
💠Recipe Tips:
- Use Cold Butter for Pastry: For a flaky pastry, ensure that the butter is cold before you start making the dough. This prevents the butter from melting too early during the baking process, which is crucial for achieving layers in the pastry.
- Let the Meat Filling Cool: Before assembling the pie, allow the meat filling to cool down. Adding hot filling to the pastry can cause it to become soggy before it even goes into the oven.
- Egg Wash for a Golden Finish: Brush the top of the pie with a beaten egg before baking. This will give the pie a beautiful golden color and a nice glossy finish.
- Thickening the Filling: Make sure the filling is thick enough before adding it to the pastry. A runny filling can make the pastry soggy, so let it simmer until it’s nicely thickened.
- Preheat the Baking Sheet: Placing the pie on a preheated baking sheet helps to cook the bottom crust of the pie quickly, preventing it from becoming soggy.
🥗 What To Serve With Mince And Onion Pie?
Mince and Onion Pie pairs well with mashed potatoes, steamed green beans, carrot sticks, or buttered peas. It also can be served alongside a crisp garden salad, roasted Brussels sprouts, parsnip puree, or sweet corn for a delicious and complete meal.
🎚 How To Store Leftovers Mince And Onion Pie?
- Refrigerate: Wrap the pie or place it in an airtight container. It will keep in the fridge for up to 3 days.
- Freeze: Wrap the whole pie or individual slices tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. Make sure to thaw the frozen pie overnight in the fridge before reheating.
🥵 How To Reheat Leftovers Mince And Onion Pie?
- In The Oven: Preheat the oven to 350°F (175°C). Place the pie on a baking sheet and cover with foil. Heat for 20-25 minutes or until warmed through.
- In The Microwave: Place a slice of pie on a microwave-safe plate. Cover with a microwave-safe lid or paper towel. Heat on high for 2-3 minutes or until hot.
FAQ’S
Can I Substitute Beef Mince With Other Meats?
Yes, you can use ground turkey, lamb, or vegetarian mince instead of beef.
Which Type Of Onion Should I Use?
Yellow onions are best because they are sweet and caramelize well, which adds flavor to the pie.
Can I Prepare The Pastry Dough Ahead Of Time?
Absolutely! Make the dough up to two days in advance, keep it wrapped in the fridge, and just roll it out when you’re ready to make the pie.
How Do I Keep The Bottom Of The Pie From Getting Soggy?
Let the filling cool before putting it into the pie shell, preheat your baking sheet to cook the bottom faster, and make sure the filling is thick before assembling the pie.
How Thick Should I Roll The Pastry?
Roll the pastry to about 3mm thick. This thickness is perfect for holding the filling and getting a crispy crust.
How Can I Tell When The Pie Is Fully Cooked?
The pie is ready when the crust is golden brown and you see filling bubbling at the steam vent. The crust should also feel firm, not soft.
Try More Jamie Oliver Recipes:
- Jamie Oliver Cheese And Potato Pie
- Jamie Oliver Steak And Mushroom Pie
- Jamie Oliver Slow Cooker Coq Au Vin
Jamie Oliver Mince And Onion Pie Nutrition Facts
- Calories: 771kcals
- Fat: 48.2g
- Saturated: 23.8g
- Protein: 35g
- Carbohydrates: 47.6g
- Sugars:5.4g
- Fibre: 3.3g
- Salt: 1.8g
Jamie Oliver Mince And Onion Pie
Description
Jamie Oliver Mince and Onion Pie is made with beef mince, onion, garlic, olive oil, flour, beef stock, Worcestershire sauce, soy sauce, and free-range eggs for the pastry and filling. This hearty Mince and Onion Pie recipe creates a delicious family dinner that takes about 1 hour and 40 minutes to prepare and can serve up to 4 people.
Ingredients
For The Filling:
For The Pastry:
Instructions
- Make the Pastry Dough:Â Combine flour, salt, and cold butter in a food processor until fine crumbs form. Add the beaten egg, vinegar, and ice water, pulsing until a dough ball forms. Chill the dough in the fridge for 30 minutes.
- Sauté the Onion: Heat olive oil in a large pan over medium heat. Sauté the sliced onion for 5 minutes until it softens.
- Cook the Beef Mince:Â Add the garlic and beef mince to the pan, cooking for 5 minutes until the beef is browned.
- Thicken the Filling:Â Sprinkle flour over the beef, stir, and cook for 2-3 minutes. Add beef stock, Worcestershire sauce, and soy sauce, and simmer for 10 minutes until the mixture thickens slightly.
- Season and Cool:Â Season the filling with salt and pepper as you like. Remove from the heat and allow to cool.
- Prepare the Pie Base:Â Roll out two-thirds of the chilled pastry on a floured surface to a 0.12-inch thickness. Line the bottom and sides of your pie dish with the pastry.
- Assemble and Seal the Pie:Â Pour the cooled filling into the pastry-lined dish. Roll out the remaining pastry for the top, place it over the filling, and seal the edges with beaten egg. Trim excess pastry and cut a steam vent in the top.
- Bake the Mince and Onion Pie: Place the pie on a preheated baking sheet in an oven at 392°F (200°C/180°C fan/gas 6) and bake for 35-40 minutes until golden and bubbling.
- To Serve:Â Let the pie stand for a few minutes after baking, then serve warm with your choice of sides.
Notes
- Use Cold Butter for Pastry: For a flaky pastry, ensure that the butter is cold before you start making the dough. This prevents the butter from melting too early during the baking process, which is crucial for achieving layers in the pastry.
- Let the Meat Filling Cool: Before assembling the pie, allow the meat filling to cool down. Adding hot filling to the pastry can cause it to become soggy before it even goes into the oven.
- Egg Wash for a Golden Finish: Brush the top of the pie with a beaten egg before baking. This will give the pie a beautiful golden color and a nice glossy finish.
- Thickening the Filling: Make sure the filling is thick enough before adding it to the pastry. A runny filling can make the pastry soggy, so let it simmer until it’s nicely thickened.
- Preheat the Baking Sheet: Placing the pie on a preheated baking sheet helps to cook the bottom crust of the pie quickly, preventing it from becoming soggy.
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