Mince Beef and Onion Pie
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 people
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Calories
734 kcal
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Course
Main Course
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Cuisine
Mediterranean
Mince Beef and Onion Pie
Description
This Mince Beef and Onion Pie uses a homemade soft rolled pastry incorporating plain flour, baking powder, butter, yogurt, milk, and egg, creating a tender dough that benefits from chilling before use. The filling consists of ground beef browned first to develop flavor, followed by sautéed onions, peppers (Turkish chilies or green bell peppers), and chopped tomatoes, cooked and seasoned with salt, black pepper, paprika, and fresh parsley for layered taste.
After cooking, the filling is cooled to prevent the pastry from melting during assembly. The pie is then baked at 180°C, with an egg yolk wash applied to the pastry surface for a golden finish. The overall texture combines the soft crumbly pastry with a moist, flavorful ground beef filling, suitable for a filling meal.
This rustic pie does not require precise decoration to be enjoyable. The recipe suggests that both pastry and filling can be prepared ahead and stored refrigerated for convenience.
Ingredients
For the Pastry
- 325 g plain flour 2 ⅝ cups
- 125 g butter ½ cup, melted
- 45 g natural yoghurt ¼ cup
- 65 ml milk ⅓ cup
- 1 egg
- 2 teaspoon baking powder (10 grams)
- ½ teaspoon salt (3 grams)
For the Meat Filling
- 300 g ground beef
- 1 tablespoon olive oil
- 1 medium onion (finely chopped)
- 2 Turkish chillies sliced, or 1 green bell pepper (approx. 70 grams
- 1 large tomato chopped, approximately 200 grams
- 2 tablespoon parsley (chopped)
- ⅔ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- ½ teaspoon paprika
- 1 egg for eggwash, yolk
Instructions
Preparing the Dough
- Sift the flour, baking powder, and salt into a large bowl.
- Add the melted butter, yogurt, milk, and egg to the dry ingredients and mix until you form a soft dough.
- Knead the dough for a minute until it feels soft and smooth.
- Cover the dough and let it cool in the fridge for half an hour and start preparing the mince filling.
Preparing the Meat Filling
- Place a pan on medium heat and brown the mince, stirring occasionally with a wooden spoon to break the mince down into small pieces.
- When the mince is browned, add 1 tablespoon of olive oil and sauté the onions. (Skip the olive oil if the mince released enough fat to sauté the onions).
- Add peppers and saute for another minute before adding the tomatoes.
- Cook for a few minutes then add the parsley, salt, pepper, and paprika.
- Give it a good stir and remove the pan from the heat.
- Let the filling cool down while lining the pastry.
Assembling and Cooking the Pie
- Preheat the oven to 180° C (360° F).
- Take the pastry out of the fridge and divide it into ⅔ and ⅓.
- Use the larger section ( the ⅔ ) of the pastry to line your 23 cm (9") Ø springform cake tin.
- Roll the pastry out to the size of 30 cm (12") dia and line the bottom and sides of your cake pan.
- Spoon the meat filling in the pastry and fold the excess pastry onto the filling.
- Divide the rest of the pastry into 7 pieces and roll them into strips to decorate the top of the pie.
- Eggwash the pastry with egg yolk and sprinkle on some nigella seeds.
- Cook in the preheated oven for 25 minutes or until the pastry is golden brown.
Notes
- Cool the mince and onion filling completely before assembling the pie to prevent pastry becoming soggy.
- Brown the mince before adding vegetables to release fat and avoid needing extra oil for sautéing onions and peppers.
- The pie is rustic in appearance but achieves rich flavors from the spiced filling and tender pastry.
- Dough and filling may be prepared up to two days in advance to ease assembly on baking day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 734 kcal
% Daily Value*
| Calories | 734kcal | 37% |
| Carbohydrates | 71g | 24% |
| Protein | 29g | 58% |
| Fat | 37g | 57% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 207mg | 69% |
| Sodium | 1201mg | 50% |
| Potassium | 680mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1731IU | 35% |
| Vitamin C | 60mg | 67% |
| Calcium | 209mg | 21% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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