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    Mince Beef and Onion Pie

    July 2, 2021 by Ayla Clulee 5 Comments

    Jump to Recipe Print Recipe

    Mince Beef and Onion Pie is a delicious dish made of a simple pastry filled with Mediterranean flavours and then cooked until golden and crispy. This savoury mince pie is a great alternative to Steak Pie but much simpler and quicker.

    a slice of minced beef pie served with green salad
    A slice of mince and onion pie served with a healthy salad. Perfect lunch!
    Jump to:
    • Why This Recipe Works?
    • Ingredients and Substitutes
    • How to Make Minced Beef Pie?
    • Related Recipes
    • Top Tip From the Chef
    • Mince Beef and Onion Pie

    This super easy savoury meat pie is as yummy as it looks and is packed with Mediterranean flavours. Perfect recipe if you are craving some delicious meat pie but don't have time for slow cooking.

    Turkish Meat Pie filled with Mediterranean flavours.

    Why This Recipe Works?

    • This savoury mince pie is perfect for a weekday meal and a perfect crowd-pleaser.
    • You can prepare the ground beef filling and the pastry a couple of days in advance. Keep them in the fridge separately and build the pie on the day you want to cook.
    • You can freeze the leftovers and keep them for up to 3 months.
    • This super delicious pie is very easy to make with step-by-step instructions and pictures.

    Ingredients and Substitutes

    Ingredients for minced beef pie

    Ingredients for the Mince Filling

    • Ground beef - I prefer minced beef with %15 fat content. This pie would also taste great with any other minced meat such as lamb or turkey.
    • Onions - I use brown onions but yellow, white or red onions are fine as well.
    • Green peppers - Turkish green peppers are best for this recipe but you can use bell peppers or padron peppers if you prefer.
    • Tomatoes - Use fresh tomatoes to add some tanginess and colour to the dish. You can use tinned tomatoes but you need to cook until the liquid evaporates and add a pinch of sugar.
    • Parsley - Flat-leaf or curly parsley perfectly complement this pie but you can use thyme, chives or any other herbs you prefer.
    • Seasoning - Adjust the salt to your taste, this amount works perfect for us but we all have different taste buds. You can add chillies to spice this dish up but the warmth from Turkish peppers is usually enough for this dish.

    Ingredients for the Pastry

    • Plain flour - It is also known as all-purpose flour and is best for pastries, cakes and biscuits.
    • Butter - This recipe recalls less butter than usual pie crusts which makes it healthier yet still deliciously crispy! Gently melt the butter without letting it boil and let it cool down for 5 minutes before adding to the flour.
    • Yoghurt - Use plain yoghurt with no sugar or flavour added. Yoghurt adds the pastry a tangy flavour and also make them fluffy and light.
    • Milk - I generally use semi-skimmed milk but use full-fat milk if you prefer. I wouldn't recommend skimmed milk for this recipe. Milk is added for its fat content which makes the dough easier to roll out.
    • Egg - You need a whole egg and an egg white for this recipe. The egg yolk is to be kept for the egg wash.
    • Baking powder - Baking powder helps to increase the volume and lighten the texture of the pastry.

    Please see the recipe card below for exact quantities.

    How to Make Minced Beef Pie?

    It is very easy to make this delicious pie and to achieve the best results, you need to follow a few simple steps:

    Prepare the Dough

    Sift the flour, baking powder and salt in a large bowl. Add the melted butter, yoghurt, milk and egg to the dry ingredients and mix until you form a dough. Knead the dough for a minute until it feels soft and smooth. Cover the dough and let it cool in the fridge for half an hour while preparing the meat filling.

    Ingredients for pie pastry in a bowl
    pastry for the minced beef pie

    Prepare the Meat Filling

    Place a pan on medium heat and brown the mince, stirring occasionally with a wooden spoon to break the mince down into small pieces. When the mince is browned, add 1 tablespoon of olive oil and sauté the onions. (Skip the olive oil if the mince released enough fat to sauté the onions). Add peppers and saute for another minute before adding the tomatoes.

    Cook for a few minutes then add the parsley, salt, pepper and paprika. Give it a good stir and remove the pan from the heat. Let the filling cool down while lining the pastry.

    brown the mince for minced beef pie
    add the onions and peppers to mince
    add tomatoes, spices and parsley to the minced beef pie mixture

    Assemble the Pie and Cook

    Preheat the oven to 180 °C. Take the pastry out of the fridge and divide it into ⅔ and ⅓. Use the larger section ( the ⅔ ) of the pastry to line your 23 cm dia spring cake pan. Roll the pastry out the size of 30 cm dia and line the bottom and sides of your cake pan. Spoon the meat filling into the pastry.

    Fold the excess pastry onto the filling. Divide the rest of the pastry into 6 pieces and roll them into strips to decorate the top of the pie. Or alternatively, you can roll the dough into a circle and cover the filling entirely.

    cover the base of your cake tin with the pastry
    fold the sides of the pastry through the middle
    cover the top of the filling with the pastry strips

    Egg wash the pastry with egg yolk and cook in the preheated oven for 30 minutes or until the pastry is golden brown.

    egg wash the pastry
    cook until golden brown and crispy

    Related Recipes

    For other great savoury pie recipes why not try:

    • Steak Pie
    • Borek with Meat and Spinach
    • Cottage Pie
    • Fish Pie Recipe
    • Potato Borek
    • Mushroom Pie Recipe
    What to serve with Minced Beef Pie?

    There are many ways to enjoy this scrumptious pie. I really enjoy eating eat with some healthy salad such as Rocket & Parmesan Salad, Summer Chickpea Salad or Greek Salad. For a more substantial meal why not add a bowl of soup to your menu? Try out this super healthy Turkish Lentil Soup or spicy Autumn Squash Soup.

    Can you freeze the Minced Beef Pie?

    Yes, this lovely beef pie is freezer friendly. If you want to double the recipe up and freeze some to eat later, simply let the pie cool down, portion it and cover with cling film individually before putting them in the freezer. No need to defrost when you want to reheat. Simply cover with tin foil and reheat in preheated oven until piping hot.

    Top Tip From the Chef

    Always start with browning the mince before adding the other ingredients. The mince will release its fat and you might not need to add oil to brown your onions or sautée your vegetables depending on how much fat the mince contains. I always use mince with %15 fat and hardly need any extra olive oil for the entire dish.

    I hope you enjoy the process of making this delicious Turkish Meat Pie as much as you enjoy eating it🙂.

    Bon appétit! / Afiyet Olsun!

    minced beef pie freshly baked

    Mince Beef and Onion Pie

    This delicious Minced Beef and Onion Pie is made with a mince filling full of Mediterranean flavours and a crusty pastry.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Main Course
    Cuisine Mediterranean, Turkish
    Servings 4 people
    Calories 734 kcal

    Equipment

    • 1 Kitchen Digital Scale
    • 1 9-Inch Springform Pan
    • 1 Pastry Brush
    • 1 Measuring Spoons
    • 1 Flour Sifter
    • 1 Cuisinart Nonstick 12-Inch Skillet
    • 1 sharp knife
    • 1 Wood Rolling Pin

    Ingredients
     
     

    For the Pastry

    • 325 g plain flour 2 ⅝ cups
    • 125 g melted butter ½ cup
    • 45 g natural yoghurt ¼ cup
    • 65 ml milk ⅓ cup
    • 1 egg
    • 2 teaspoon baking powder (10 grams)
    • ½ teaspoon salt (3 grams)

    For the Meat Filling

    • 300 g beef mince
    • 1 tablespoon olive oil
    • 1 medium onion (finely chopped)
    • 2 Turkish chillies or 1 green bell pepper (approximately 70 grams) (sliced)
    • 1 large tomato (approximately 200 grams) (chopped)
    • 2 tablespoon parsley (chopped)
    • ⅔ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • ½ teaspoon paprika
    • 1 egg yolk (for eggwash)

    Instructions
     

    Preparing the Dough

    • Sift the flour, baking powder and salt in a large bowl.
    • Add the melted butter, yoghurt, milk and egg to the dry ingredients and mix until you form a soft dough.
    • Knead the dough for a minute until it feels soft and smooth.
    • Cover the dough and let it cool in the fridge for half an hour and start preparing the mince filling.

    Preparing the Meat Filling

    • Place a pan on medium heat and brown the mince, stirring occasionally with a wooden spoon to break the mince down into small pieces.
    • When the mince is browned, add 1 tablespoon of olive oil and sauté the onions. (Skip the olive oil if the mince released enough fat to sauté the onions).
    • Add peppers and saute for another minute before adding the tomatoes.
    • Cook for a few minutes then add the parsley, salt, pepper and paprika.
    • Give it a good stir and remove the pan from the heat.
    • Let the filling cool down while lining the pastry.

    Assembling and Cooking the Pie

    • Preheat the oven to 180 °C.
    • Take the pastry out of the fridge and divide it into ⅔ and ⅓.
    • Use the larger section ( the ⅔ ) of the pastry to line your 23 cm Ø springform cake tin.
    • Roll the pastry out the size of 30 cm dia and line the bottom and sides of your cake pan. 
    • Spoon the meat filling in the pastry and fold the excess pastry onto the filling.
    • Divide the rest of the pastry into 6 pieces and roll them into strips to decorate the top of the pie.
    • Eggwash the pastry with egg yolk and cook in the preheated oven for 30 minutes or until the pastry is golden brown.

    Nutrition

    Calories: 734kcalCarbohydrates: 71gProtein: 29gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 207mgSodium: 1201mgPotassium: 680mgFiber: 4gSugar: 5gVitamin A: 1731IUVitamin C: 60mgCalcium: 209mgIron: 7mg
    Keyword Baking, Comfort Food, Dinner, Easy Recipes, Meat, Mediterrenean Cuisine
    Tried this recipe?Let us know how it was!

    Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

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    Reader Interactions

    Comments

    1. Geoffrey King

      July 02, 2021 at 2:47 pm

      5 stars
      Oh man this sounds a looks delicious! Can't wait to try it!

      Reply
      • Ayla Clulee

        July 02, 2021 at 3:12 pm

        It is delicious! Let me know if you like it when you try 🙂
        Best wishes
        Ayla

        Reply
    2. Matt

      July 02, 2021 at 6:10 pm

      5 stars
      This awesome

      Reply
      • Ayla Clulee

        July 03, 2021 at 5:22 am

        Thank you Matt 🙂

        Reply
    3. Ayla

      August 03, 2021 at 3:04 pm

      5 stars
      Delicious recipe

      Reply

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    Hi! Thank you for visiting Cooking Gorgeous. My name is Ayla, and I’m a professional chef based in the UK. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

    In Turkish culture, food is at the centre of every gathering: religious holidays, birthdays, celebrations, funerals and the list goes on. So, probably like many others, I love food. And not just the food itself, but also the process of preparing the food fascinated me from a very young age. 

    More about me →

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