Mince Pie Recipe

Mince Pie is festive pie. I remember it was a Christmas time and my folks had come over to my place and I was asked to prepare a red meat pie, so I made this British pie. The beef mixed with tomato paste and flavored with pepper and parsley gives the mine pie a divine taste. Trust me every one just enjoyed.


Main IngredientInterest Group


 Short crust pastry/Flaky / rough puff pastry / commercial pastry12 Ounce
 Onion1 , chopped
 Oil1 1⁄4 Tablespoon
 Finely ground beef1 Pound
 Tomatoes2 , chopped
 Tomato paste2 1⁄2 Tablespoon
 Chopped parsley1 1⁄4 Tablespoon
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Egg1 (For Glazing)

Nutrition Facts

Serving size: Complete recipe

Calories 2054 Calories from Fat 1494

% Daily Value*

Total Fat 166 g256%

Saturated Fat 57 g284.8%

Trans Fat 0 g

Cholesterol 531.5 mg

Sodium 2403.9 mg100.2%

Total Carbohydrates 59 g19.5%

Dietary Fiber 7.5 g29.9%

Sugars 18.2 g

Protein 92 g183.7%

Vitamin A 88.9% Vitamin C 124.2%

Calcium 12.3% Iron 45.4%

*Based on a 2000 Calorie diet


Prepare pastry and chill in refrigerator until required.
Gently saute onion in oil until soft, about 5 minutes.
Add ground beef and stir over heat until it all changes color.
Add tomatoes, tomato paste, parsley salt and pepper.
Cover and simmer gently for 45 minutes.
Divide pastry in half, roll one half out to a circle and line a 9 inch pie plate.
Place cold meat filling in pastry lined plate.
Roll remaining pastry out to a circle and place on top of meat.
Trim edges, seal with cold water and flute.
Make a hole in the center of the pastry to allow steam to escape.
Decorate and glaze pie.
Place on a baking tray and bake in upper third of a hotoven for 15 minutes, then reduce to moderate and bake for a further 15-30 minutes or until cooked and well browned.


minnie181 profile page

minnie181 says :

Awsome recipe I raised all my children on food like the above and they loved it. Try it with just baked beans, onions and 2 vegetable stock cubes crumbled into the mix, different but just as nice.
Posted on: 26 April 2012 - 2:53am