Minced beef and onion pie

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  500g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  1 cloves, minced or 3g

• Wheat flour

  Whole-grain

  1 tbsp or 8g

• Beef stock

  Soup, home-prepared

  200g

• Worcestershire sauce

  2 tbsp or 34g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Wheat flour

  Whole-grain

  100g

• Salt

  Table

  ½ tsp or 3g

• Butter

  Unsalted

  100g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Apple Cider Vinegar

  Great Value - Great Value

  ⅓ tbsp or 5g

• Water

  Plain, clean water

  1 tbsp or 15g

Directions

1. To make the pastry, 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.
2. Meanwhile, heat the oil in a large frying pan. Add the sliced onion and cook over a medium heat for 5 minutes until starting to soften. Add the garlic and minced beef and cook, stirring, for 5 minutes or until the beef is browned all over. Stir in the flour, ensuring the mixture is evenly coated, then cook for 2-3 minutes more.
3. Add the beef stock, Worcestershire sauce and dark soy sauce to the pan, then simmer for 10 minutes or until slightly thickened. Taste and season with salt and pepper, then remove from the heat and set aside to cool while you finish preparing the pastry.
4. Heat the oven to 200C/180C 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. 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. Use a fork to create a decorative pattern around the edge of the pie, then brush with more beaten egg (see Make Ahead).
5. Put the pie on the heated baking sheet in the oven and cook for 35-40 minutes until the pastry is golden and the filling is bubbling. Remove from the oven and serve.
6. Recipe by: Troy Willis (source: https://www.deliciousmagazine.co.uk/recipes/minced-beef-and-onion-pie/)

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