Puff pastry minced beef pie recipe

CLICK TO RATE
(1647 ratings)

This delicious puff pastry minced beef pie is pleasingly easy to whip up but is always a hit with the whole family. The crisp, flaky golden pastry is a winner.

Puff pastry minced beef pie
Serves4
SkillMedium
Preparation Time20 mins
Cooking Time1 hours
Total Time1 hours 20 mins
Nutrition Per PortionRDA
Calories617 Kcal31%
Sugar8.1 g9%
Fat33.2 g47%
Saturated Fat14 g70%
Salt1.25 gRow 4 - Cell 2
Protein37 g74%
Carbohydrates40.7 g16%
Salt1.25 gRow 7 - Cell 2

Puff pastry minced beef pie is a traditional Scottish dish, also known as a mince round. 

Our version uses lean mince beef mixed with carrots and onions in a lovely beefy gravy, topped with plenty of golden puff pastry. You could make your own puff pastry but to be honest, the ones that you get from the chiller sections of supermarkets are so good, we don't usually bother. This takes the prep-time for this pie down to about 20 minutes, then you'll need about another hour of cooking time. The pie is cooked in two sections, firstly the filling, then half an hour in the oven with the pastry on to finish it. Serve with some bright green veggies and you're done.

Ingredients

  • 1-2 tbsp olive oil
  • 2 onions, chopped
  • 1 carrot scrubbed, trimmed and finely chopped
  • 500g lean beef steak mince
  • 1 tbsp flour
  • 300ml beef stock
  • Salt and freshly ground black pepper
  • 320g sheet ready-made puff pastry
  • Beaten egg to glaze

WEIGHT CONVERTER

to

Method

  1. Preheat the oven to 200°C/400°F/180°C Fan/Gas Mark 6.
  2. Heat the oil in a large frying pan add the onion and carrots and cook from about 5 minutes or until softened but not coloured. Add the beef to the pan and cook for about 5 minutes, until the meat has browned.
  3. Stir in the flour and cook for about a minute stirring, then add the beef stock. Bring the meat mix slowly to the boil, then reduce the heat to a simmer gently for about 20 mins. If the mix is becoming too thick add a splash more stock.
  4. Remove from the heat and leave to cool for about 5 minutes, then turn the meat mixture into a 1 litre oven proof dish.
  5. Meanwhile take the pastry out of the fridge as instructed on the packet – about 10 mins before using. Brush the pastry rim with water. Gently drape the pastry over the dish, pressing firmly onto the edges, and tuck in the excess. Pinch the rim with your fingers or the prongs of a fork.
  6. Make several slits in the top of the pastry to allow the steam to escape, then brush the pie with beaten egg to glaze and bake in the oven for 20-30 mins, or until the pie is golden brown, the meat is bubbling and the pastry is cooked through.

Top tips for making puff pastry minced beef pie:

Look out for sheets of ready-rolled puff pastry; it means you don’t have to get out your rolling pin from the back of the drawer or get your work surface covered in flour. That said, the frozen packs of unrolled pastry tend to work out cheaper as they come in larger packs.

You might also like...