Beef Mince & Onion Pie
I was craving an old-school family meat pie like I used to buy from the neighbourhood bakery. This version has a few umami-packed ingredients that might surprise you.
Any leftover filling makes a cracking topper for toast.
ingredients
- 2 portions cream cheese pastry
- 4 tbsp oil
- 1kg beef mince
- 2 onion, sliced
- 2 tbsp plain flour
- 1 tbsp Dijon mustard
- 1 tbsp Vegemite
- 4 tbsp red miso
- 2 tbsp stock powder
- 1 tsp black pepper, freshly ground to taste
- 300ml water
- egg, beaten to wash pastry lid
Cook the sliced onion in oil in a frypan over medium high heat for 7-10 minutes or until it has softened and turned mostly translucent. Add the mince and break it up with a spoon, cooking it for a couple of minutes so it takes on a little colour. Stir in the flour and keep stirring while the mixture slightly thickens.
Whisk the miso, mustard, Vegemite and stock powder into the water and pour this over the mince and onions. Stir well and cook for 10-12 minutes to thicken the juices into a gravy. It’s best to let the mixture cool before adding it to the pastry base.
Roll out slightly over the half pastry for the base, reserving the rest for the top. Line a 25cm metal pie tin and top with baking paper and pastry weights. Bake the base at 200 degrees Celsius for 15 minutes then remove pastry weights and cook for a further 7 minutes without weights.
Fill the cooked base with meat mix, top with pastry lid and brush with beaten egg to glaze top lid. Bake at 180 degrees Celsius for 30-35 minutes or until pastry is golden.