Description
These Flaky Minced Beef and Onion Pies combine savory ground beef, sweet onions, and aromatic herbs encased in a buttery, flaky pie crust. Perfect as a hearty British main course, these hand pies are golden baked to crispy perfection and filled with a rich, flavorful beef mixture that makes for a comforting meal.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 tablespoon all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Crust
- 1 package refrigerated pie crusts or 2 sheets shortcrust pastry
Finishing
- 1 egg, beaten (for egg wash)
Instructions
- Sauté Onions and Garlic: Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for about 4 minutes until softened. Stir in the garlic and cook for another 30 seconds to release its aroma.
- Cook Ground Beef: Add the ground beef to the skillet and cook until browned, breaking it apart as it cooks to ensure even cooking and prevent clumps.
- Thicken the Filling: Sprinkle the all-purpose flour over the meat mixture, stirring well to coat evenly. Then add the tomato paste, Worcestershire sauce, dried thyme, salt, and black pepper. Mix thoroughly to combine all the flavors.
- Simmer Filling: Pour in the beef broth and simmer the mixture for 5 to 7 minutes until the filling thickens into a rich, hearty consistency. Remove from heat and allow to cool slightly for easier handling.
- Prepare Oven and Dough: Preheat the oven to 400°F (200°C). Roll out the pie crust and cut into circles about 5 to 6 inches wide, suitable for forming hand pies.
- Assemble Pies: Place a spoonful of the beef and onion filling in the center of each dough circle. Fold the dough over to create a half-moon shape, then press the edges firmly with a fork to seal securely and avoid leaks.
- Apply Egg Wash and Venting: Arrange the pies on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to achieve a golden, glossy crust when baked. Cut a small slit in the top of each pie to allow steam to escape during baking.
- Bake: Bake the pies in the preheated oven for 20 to 25 minutes until they turn golden brown and the crust is flaky.
- Cool and Serve: Remove the pies from the oven and let them cool slightly before serving to allow the filling to set and avoid burns.
Notes
- The filling can be made ahead and chilled for easier assembly later.
- For an extra burst of flavor, stir in a small handful of shredded cheddar cheese into the filling before sealing the pies.
- These pies can be frozen unbaked; bake directly from frozen, adding a few minutes to the baking time.
