Beef and Onion Pie

 beef and onion pie

   The pie above is ready for the oven or the freezer.

 Ingredients

  • To make the pastry

  • 200g plain flour, plus extra to dust
  • ½ tsp salt
  • 100g cold unsalted butter, diced
  • 1 medium free-range egg, lightly beaten
  • 1 tsp apple cider vinegar
  • 1 tbsp iced water

 

  • To make the filling

  • 1 tbsp olive oil
  • 1 large onion, finely sliced
  • 1 garlic clove, crushed
  • 500g beef mince
  • 1 tbsp plain flour
  • 200ml beef stock
  • 2 tbsp Worcestershire sauce
  • 1 tbsp dark soy sauce
  • 1 medium free-range egg

  Method

  1. To make the pastry

  2. Put the flour, salt and butter in the bowl of a food processor, then pulse until the mixture resembles fine crumbs. Add the beaten egg, vinegar and iced water, then pulse until the mixture starts to come together into a ball. (Alternatively, put the flour and salt in a large mixing bowl and rub in the butter until the mixture resembles fine crumbs before working in the egg, vinegar and iced water). Turn out onto a lightly floured work surface and knead just until smooth. Wrap and chill in the fridge for 30 minutes to rest.

  3. To make the filling.

  4. Meanwhile, heat the oil in a large frying pan.

  5. Add the sliced onion and cook over a medium heat for 5 minutes until starting to soften.

  6. Add the garlic and minced beef and cook, stirring, for 5 minutes or until the beef is browned all over.

  7. Stir in the flour, ensuring the mixture is evenly coated, then cook for 2-3 minutes more.
    Add the beef stock, Worcestershire sauce and dark soy sauce to the pan, then simmer for 10 minutes or until slightly thickened.

  8. Taste and season with salt and pepper, then remove from the heat and set aside to cool while you finish preparing the pastry.

  9. Heat the oven to 200°C/180°C fan/gas 6. Put a baking sheet in the oven to heat. Roll out two thirds of the pastry on a lightly floured surface to form a rough 24cm circle, about 3mm thick, then use it to line the base and sides of the prepared dish/tin.

  10. Pour the cooled filling into the dish/tin. Roll out the remaining pastry to form the lid. Brush round the edge of the pastry in the dish/tin with the beaten egg, then lay the pastry lid over the filling, pressing to seal. Trim off any excess pastry and cut a hole in the centre of the pie lid to release steam.

  11. Use a fork to create a decorative pattern around the edge of the pie, then brush with more beaten egg (see Make Ahead).

  12. Make the pie up to 2 days ahead and keep wrapped in the fridge. Bake from chilled for 40-50 minutes.

  13. Freeze the assembled pie, well wrapped, for up to 3 months. Cook from frozen at 160°C/140°C fan/gas 3 for around 50-60 minutes or until the filling is piping hot and the pastry is cooked.

I have also made these pies with mince from the Sunday joint.   Fry and  simmer the meat for less time.