This straightforward recipe for mince and onion pie by Jamie Oliver, made with shortcrust pastry, is a time-honored dish that is difficult to top. This mince pie’s flaky shortcrust pastry and flavorful beef filling make it nearly impossible to say no to eating it.
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Why You’ll Love This Recipe
- The golden shortcrust pastry is airy and brittle, making it the ideal complement to the mincemeat and onion filling of the pie.
- Not only does this pie have a pastry top, but it also has a pastry bottom, and the filling, which is often made of meat, is contained in the center.
- Because the onions are cooked low and slow at the beginning of the procedure, the typical English meat pie that is produced using this recipe is absolutely mouthwatering and bursting with flavor.
- It is a savory pie that is sure to please a large number of people and goes well with a variety of side dishes.
Jamie Oliver Mince And Onion Pie Ingredients:
- Garlic is optional: It is not necessary to include garlic in the minced beef and onion pie; in fact, it is quite improbable that our grandparents or great-grandparents ever did so. However, adding garlic does improve the flavor in some way.
- Worcestershire sauce: It is not difficult to obtain Worcestershire sauce in the United Kingdom. It is made according to a recipe that is kept a secret, and it has a meaty, savory goodness about it that really helps add a lot of rich flavor to meals. If you’re having trouble tracking it down, you may substitute soy sauce for it.
- Since plain (all-purpose) flour: does not include any leavening or raising agents, it is the type of flour that should be used for producing shortcrust pastry. Instead of it, do not use self-rising flour in your baking.
- Butte: If you want the crust to have the finest flavor and texture, you should use genuine butter. There is no alternative for butter in baking margarine.
How To Make Jamie Oliver Mince And Onion Pie?
Prepare the pastries:
- Place the flour and salt in a large basin designed for mixing. Stir briefly
- Cut the butter into small cubes, then use the tips of your fingers to press it into the flour until the mixture resembles breadcrumbs and there are no huge pieces of butter left.
- You want to strive for a dough that is soft but not sticky, so add half of the water and mix it with a dull knife until the dough barely comes together. If necessary, add additional water little by little; you want the dough to be soft but not sticky. Make a ball out of the dough by bringing it together with your hands.
- After a quick kneading session on a work surface dusted with flour, divide the dough in half and shape each half into a disc. Wrap with cling film and place in the refrigerator for half an hour.
Prepare the filling for the pie:
- Cut the onion into cubes and then cook them in a little oil for about 10 to 15 minutes, or until they are tender and beginning to brown. Mixing it up often If you are going to use the garlic, chop it up and mix it in with the onions.
- Put the meat in pieces in the pan and toss it until it is browned on both sides.
- After adding the tablespoon of flour and the mixed herbs, whisk the mixture and continue cooking for another two minutes.
- After adding the salt, pepper, two-thirds of the stock, and the Worcestershire sauce, simmer the mixture over a low heat for twenty to thirty minutes while stirring many times. If the mixture becomes too dry, add a little bit more of the stock.
- Then allowing it to totally cool, you may either use it or store it in the refrigerator until it’s needed.
Put together, then bake it:
- Prepare an oven temperature of 180 degrees Celsius (350 degrees Fahrenheit) or GM 4
- On a work area dusted with flour, roll out one piece of pastry to a thickness of 1-2 millimeters and use it to line the pie tin.
- Fill the pastry case with the minced beef and onion mixture, then brush the edge of the pastry with beaten egg.
- You may top the pie with the remaining dough that you have rolled out and used. The pie should be sealed by pressing the edge of the crust, and any excess pastry should be trimmed with a dull knife.
- Use a sharp knife to form slash lines along the edge of the pie for decorating. Alternatively, if you are feeling artistic, re-roll any off-cuts of dough and use them to adorn the pie (for example, leaves, letters, etc….).
- Make a cut in the middle of the pie to let the steam escape, brush the top of the pie with beaten egg, and bake it for about 45 minutes, or until the crust is golden and crisp.
What To Serve With Mince And Onion Pie?
- Mushy peas
- Avocado Egg Breakfast
- Garden peas
- Butternut Squash And Sweet Potato Soup
- Tenderstem brocolli
- Avocado Potato Salad
- Roasted mushrooms
- Green Bean
- Roasted root vegetables
- Buffalo Wild Wings Street Tacos
- Fat chips
- Skillet Garlic Shrimp
- Creamy mashed potatoes
- Corn Pudding
- Boiled new potatoes
- Chicken Nuggets And French Fries
- Roast potatoes
How To Store Mince And Onion Pie?
The mince and onion pie will keep well if it is sealed in an airtight container and stored in the refrigerator for up to seven days. Before being served, they might sometimes benefit from having a light warming done in the oven.
How To Reheat Mince And Onion Pie?
Prepare your oven by heating it to 350 degrees. Place the mince and onion pie, turnovers, or pastries on a cookie sheet lined with foil or parchment paper, and cover them with a layer of foil in a loosely tented fashion. Heat for 15 to 20 minutes in order to make a mince and onion pie that is 9 inches in diameter. It will take around 12-15 minutes to bake a mince and onion pie with a diameter of 5 inches, and it will take approximately 10-12 minutes to bake turnovers.
- Make sure the filling of minced beef and onions is cold before you assemble the pie; otherwise, the crust can melt while you’re putting it together.
- Utilizing pre-made pastry from the chiller part of the supermakret is a great way to save time and effort.
- Make use of puff pastry for some variety.
- Get a head start: Filling for the minced beef pie may be prepared the day ahead, let to cool, and then kept in the refrigerator until it is time to assemble and bake the pie.
- Create a cottage pie by topping the filling with mashed potatoes, then using the filling.
- Alternately, you may try making a hybrid pie by using pastry for the bottom crust but topping the contents of minced beef and onion with mashed potatoes instead.
Can I freeze Mince And Onion Pie?
Freeze leftovers. Slice and freeze. When reheating, remove clingfilm and set pie on foil. Reheat the pie with the foil covering the exposed edges to prevent drying. Before freezing, name and date the pie. It lasts 3 months.
Can I Make The Mince In A Slow Cooker?
Yes, you can. Before putting the beef and onion to the slow cooker, you should first sweat the onion and brown the beef to ensure that the filling for the meat pie has a depth of flavor. After that, place them in the pan of the slow cooker together with the remaining ingredients, and turn the heat setting to low. Cook for five hours.
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Jamie Oliver Mince And Onion Pie Nutrition Facts
Amount Per Serving
- Calories 703
- Total Fat 50g
- Saturated Fat 27g
- Trans Fat 1.2g
- Cholesterol 114mg
- Sodium 402mg
- Total Carbohydrate 1242g
- Dietary Fiber 2.6g
- Sugars 3.6g
- Protein 19g
Nutrition Facts Source: Source
Serving Size 1
- Amount Per Serving
- Calories 703
- Calories from Fat 451
- % Daily Value *
- Total Fat 50g77%
- Saturated Fat 27g135%
- Trans Fat 1.2g
- Cholesterol 114mg38%
- Sodium 1242mg52%
- Potassium 236mg7%
- Total Carbohydrate 44g15%
- Dietary Fiber 2.6g11%
- Sugars 3.6g
- Protein 19g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.