mince and onion pies

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6–8 pies
Difficulty: Intermediate
Flavor Intensity: Savory, hearty, nostalgic comfort

 Introduction

There are few things more satisfying than a hot, flaky mince and onion pie fresh from the oven. A staple of British home cooking, these individual savory pies are filled with tender ground beef, caramelized onions, and a rich beef gravy, all wrapped in a buttery shortcrust or puff pastry shell.

Perfect for lunches, picnics, or classic pub-style dinners, this recipe gives you a traditional mince and onion pie with optional variations and plenty of flavor. They can be made ahead, frozen, and reheated beautifully.

Whether you’re looking for a cozy winter warmer or a nostalgic taste of home, this homemade version delivers.

 Why You’ll Love This Recipe

•  Classic British comfort food

•  Simple ingredients, deep savory flavor

•  Great for meal prep and freezing

•  Ideal for lunchboxes, dinners, or parties

• Fun baking project with homemade or store-bought pastry

 Ingredients

 For the Filling:

• 1 tbsp vegetable oil or beef dripping

• 1 medium onion, finely diced

• 1 lb (450g) minced beef (ground beef, 80/20 preferred)

• 2 tbsp plain flour

• 1 ½ cups (360ml) beef stock

• 1 tbsp Worcestershire sauce

• 1 tsp tomato puree

• ½ tsp dried thyme or mixed herbs

• Salt and black pepper, to taste

 For the Pastry:

Option 1: Homemade Shortcrust Pastry

• 3 cups (375g) plain flour

• 1 tsp salt

• ¾ cup (170g) cold butter, cubed

• 6–8 tbsp cold water

Option 2: Store-Bought

• 1 sheet shortcrust pastry (for the base)

• 1 sheet puff pastry (for the top)

 To Finish:

• 1 egg, beaten (for egg wash)

 Instructions

 Step 1: Make the Filling

1. Heat the oil in a large frying pan or saucepan over medium heat.

2. Add the onions and sauté for 5–6 minutes until softened and lightly golden.

3. Add the minced beef, breaking it up with a spoon, and cook until browned (about 8–10 minutes).

4. Stir in the flour and cook for 2 minutes to thicken.

5. Add the beef stock, Worcestershire sauce, tomato puree, and herbs.

6. Simmer for 20 minutes, stirring occasionally, until thickened and rich.

7. Season with salt and pepper to taste.

8. Let the mixture cool completely before filling the pies.

Pro Tip: Cooling the filling prevents soggy pastry. You can make the filling a day in advance!

 Step 2: Make the Pastry (if making from scratch)

1. In a large bowl, mix the flour and salt.

2. Add the cold butter and rub it into the flour with your fingertips until it resembles breadcrumbs.

3. Add cold water, 1 tablespoon at a time, and mix until a dough forms.

4. Wrap in clingfilm and refrigerate for 20–30 minutes before rolling.

 Step 3: Assemble the Pies

1. Preheat your oven to 400°F (200°C).

2. Grease a muffin tin or individual pie molds.

3. Roll out the shortcrust pastry to about ⅛-inch thick.

4. Cut out rounds large enough to line the base and sides of each pie mold.

5. Gently press pastry into each mold.

6. Spoon cooled filling into each shell, packing it in tightly.

 Leave a little gap at the top for the pastry lid.

7. Roll out puff pastry or the reserved shortcrust and cut lids for each pie.

8. Place lids on top, press to seal edges, and crimp with a fork or fingers.

9. Cut a small steam hole in the center of each lid.

10. Brush tops with beaten egg.

 Step 4: Bake

1. Place pies on a baking tray to catch any drips.

2. Bake at 400°F (200°C) for 25–30 minutes or until golden brown and crisp.

3. Remove from oven and allow to cool slightly before removing from tins.

 For an extra-glossy finish, brush again with egg halfway through baking.

 Storage & Freezing

• Freeze baked pies: Once cooled, wrap tightly and freeze for up to 3 months.

• To reheat: Bake from frozen at 350°F (175°C) for 25–30 minutes or until piping hot.

• Store in the fridge for up to 4 days in an airtight container.

 Nutritional Information (Per Pie – Approx.)

Nutritional values vary based on pastry and meat fat content.

 Variations

 Cheese & Onion Mince Pie:

Add shredded mature cheddar to the filling before sealing.

 Spicy Mince:

Add ½ tsp chili flakes, smoked paprika, or a splash of hot sauce for a spicy twist.

 Potato-Topped Pie:

Instead of a pastry lid, top the mince with creamy mashed potato, sprinkle with cheese, and bake as a Cottage Pie.

 Extra Veg:

Stir in peas, diced carrots, or mushrooms for more bulk and nutrition.

 FAQs

Can I make these pies in advance?

Yes! Assemble them, then refrigerate for up to 24 hours before baking. Or bake and reheat later.

What pastry is best for mince pies?

Shortcrust gives a traditional, sturdy base. Many people like to top with puff pastry for a flaky contrast.

Can I use lamb or chicken?

Absolutely. Use ground lamb for a more robust flavor or minced chicken for a lighter pie. Adjust seasoning accordingly.

What to serve with mince and onion pies?

Try:

• Mushy peas

• Gravy

• Mashed potatoes

• Pickled onions or beetroot

• Brown sauce or HP Sauce

 Final Thoughts

Homemade Mince and Onion Pies are the kind of dish that brings people together — rustic, nostalgic, and filled with heartwarming flavor. Whether you’re packing lunches, hosting a cozy dinner, or batch-cooking for the freezer, these savory hand pies deliver every time.