Prep 10 mins
Cook 50 mins
I have always liked a good mince round - what we call a mince pie here in Glasgow. Finally decided to make one for myself and the result was every bit as good as the one I usually buy from my butcher.
- 1 lb beef mince
- 1 large onion, diced
- 2 tablespoons sunflower oil
- 1 pint water
- 3 beef bouillon cubes
- 3 tablespoons Worcestershire sauce
- 340 g frozen shortcrust pastry
- 1 tablespoon milk, for brushing pastry
- Heat sunflower oil in a large pan and gently fry onions until translucent.
- Add mince to pan and break up with a fork- add the water making sure the mince is completely covered and bring to the boil.
- Crumble in the oxo cubes and add the worcestershire sauce.
- Cover the pan and reduce heat- simmer gently for 20 minutes.
- When mince and onions are cooked allow to cool for about 15 minutes.
- Roll out pastry on a floured surface and use half to line a 9 inch round shallow baking tin- make a lid with remaining pastry.
- Put mince and onion mixture in tin and cover with pastry lid- thumb round the edges to seal and cut a small slit in centre of pastry lid- brush pastry with the milk.
- Cook in a preheated oven at 190c for 30 minutes.
- Best served with mashed potatoes and vegetable of your choice.
This was a nice recipe. The kids enjoyed it, which is rare. It was not made clear whether we were supposed to boil off all of the liquid before putting the mince and onion mixture into the pie crust, so I drained off almost 2 cups of liquid. Unfortunately, it was still runny and made the bottom crust soggy. It also looked unappetizing. I used frozen, diced onions, which were ideal to cut the cooking time. I also used beef granules to replace the bouillon cubes. My frozen pie crust was just a tad too sweet for this recipe, but that is not your fault. Next time I make this, I will boil off all of the liquid and use a different pie crust (or find a recipe here) that is not sweet (aka a fruit pie crust). I had a 9.5 inch pie plate, and I needed just 1/2 tablespoon of milk to coat the top. This was great with the mashed potatoes, by the way. I ate them together with every forkful. Yummy! We rounded it out with a salad, and it was a very filling meal. We have half of the pie left over this morning. This is a recipe I will try again with the above modifications. It goes well with my international-themed menu this week (Russian, French, Scottish, Japanese, German). Thanks for sharing it!
I made the meat mixture as directed, but it was way too salty for us. I think the next time I will reduce the bouillon and worcestershire sauce and add some nutmeg, clove, and cinammon. I also used the phyllo pastry sheets instead.
Yummy in my tummy!! That's what I like... few ingredients, quick and easy to follow directions!