5 from 10 votes
Mince Beef and Onion Pie
Mince Beef and Onion Pie is a savory dish featuring a soft, tender pastry filled with seasoned ground beef, onions, and peppers. The filling is cooked to develop flavor and cooled before assembly, making the finished pie rustic but rich in taste. Paprika and parsley add mild spice and freshness.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
4
people
Calories:
734 kcal
Course:
Main Course
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 734
% 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.