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Jamie Oliver Mince And Onion Pie

Jamie Oliver Mince And Onion Pie
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Jamie Oliver’s Mince and Onion Pie is a traditional British dish made with minced beef, onions, and a flavorful gravy, all wrapped in a buttery shortcrust or puff pastry. The filling is cooked until rich and tender, then enclosed in a pie crust and baked to perfection. The result is a delicious pie with a crispy, golden crust and a hearty, savory filling.

Ingredients

For the Filling:

  • Minced beef (500g / 1 lb): Lean or regular beef for a rich, meaty filling.
  • Onions (2 large): Finely chopped, adding sweetness and depth to the pie.
  • Garlic cloves (2): Minced, for extra flavor.
  • Beef stock (250ml / 1 cup): Forms the base of the savory gravy.
  • Worcestershire sauce (2 tbsp): Adds a tangy, umami boost to the filling.
  • Tomato paste (1 tbsp): Thickens the sauce and adds richness.
  • Plain flour (1 tbsp): To thicken the gravy.
  • Olive oil (2 tbsp): For frying the mince and onions.
  • Salt and pepper: To taste, for seasoning.

For the Pastry:

  • Shortcrust or puff pastry (400g / 14 oz): Store-bought or homemade, for the pie crust.
  • Egg (1, beaten): For egg wash, giving the pastry a golden, shiny finish.

Instructions

1. Prepare the Filling:

  • Heat the oil: In a large frying pan, heat the olive oil over medium heat.
  • Cook the onions and garlic: Add the chopped onions and garlic, cooking for 5-7 minutes until softened and lightly caramelized.
  • Brown the mince: Add the minced beef to the pan, breaking it up with a spoon. Cook until browned all over.
  • Add flour and tomato paste: Stir in the flour and tomato paste, cooking for 1-2 minutes to thicken the mixture.
  • Pour in the stock and Worcestershire sauce: Add the beef stock and Worcestershire sauce, stirring well. Let the mixture simmer for 15 minutes until the gravy has thickened.
  • Season and cool: Season with salt and pepper, then remove from heat. Let the filling cool slightly before assembling the pie.

2. Roll Out the Pastry:

  • Prepare the pie dish: Preheat your oven to 200°C (400°F). Roll out half of the pastry on a floured surface to line the bottom of your pie dish.
  • Fill the pie: Spoon the cooled mince and onion filling into the pastry-lined dish, spreading it out evenly.

3. Top the Pie:

  • Roll out the top crust: Roll out the remaining pastry and place it over the filling. Trim the edges and press them together to seal. Crimp the edges with a fork for a decorative finish.
  • Egg wash: Brush the top of the pie with beaten egg to create a golden crust.

4. Bake the Pie:

  • Bake: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
  • Cool slightly: Let the pie cool for a few minutes before serving.

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-mince-and-onion-pie/