Beef mince pie in buttery shortcrust pastry
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Chilli Beef and Onion Pies

Delicious beef and onion pies flavoured with a hint of chilli - delicious hot or cold
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Lunch, Main Course
Cuisine: Any
Servings: 12 pies
Calories: 260kcal
Author: VJ


  • ***For the filling
  • 500 g minced beef
  • 2 medium onions
  • 2 medium carrots
  • 2 sticks of celery
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons Tomato paste
  • 1 teaspoon chilli paste optional
  • 1 beef stock cube
  • 1 Tablespoon olive oil
  • 1 teaspoon Flour mixed with 125 ml water
  • 1 teaspoon salt to taste
  • ***For the pastry
  • 250 g (2 cups) self-raising flour
  • 125 g unsalted butter or margarine cut into cubes
  • 1 small egg beaten
  • 4 Tablespoons Ice cold water (approximately)
  • 1/2 teaspoon salt


For the pastry

  • Place the flour, salt and margarine in a food processor and process briefly until the mixture resembles fine breadcrumbs
  • Add the egg and water and process until the mixture comes together in a soft ball. You may need extra water if the mixture is too dry
  • Tip out onto a floured board and form into a ball.
  • Wrap in cling film and leave in the fridge to chill

For the filling

  • Chop the onions, carrots and celery into 1 cm pieces
  • Pour the olive oil into a large pan and add the vegetables and allow to sweat gently until soft.
  • Add the beef mince and fry until the mince looks 'crumbly' and is no longer pink
  • Add the mushrooms and fry for another 2 minutes
  • Add the salt, Worcestershire sauce, chilli and tomato paste and the crumbled stock cube
  • Add the flour and water mixture
  • Mix well and allow to simmer, stirring occasionally, for 5 minutes. If the mixture becomes too thick you may add a drop more water.

To assemble and bake

  • Pre-heat the oven to 200 degrees C (400 degrees F, gas mark 6)
  • Lightly grease a muffin tin
  • Place 2/3 of the pastry onto a floured surface and roll out thinly
  • Cut rounds of pastry and use to line the muffin tin
  • Fill each pastry shell with the cooled meat mixture, pressing down firmly
  • Place the remaining 1/3 of the pastry onto the floured surface and roll out thinly
  • Using a small cutter, cut lids for the pies
  • Moisten the edges of the pastry with milk, put the lids on the pies and crimp the edges with a fork to seal.
  • Brush with beaten egg and prick the lids with a fork to allow the steam to escape
  • Bake for approximately 30 minutes until the pastry is cooked and golden brown


You can use a packet of shop-bought shortcrust pastry for this if you prefer.
I find a small cereal bowl is the ideal size for cutting the pastry for the muffin pans.  For the lids you could use a drinking glass.