Minced Beef Pie
This delicious minced beef pie is made with fresh Mediterranean flavours and a crusty pastry.
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)
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.
Calories: 734kcalCarbohydrates: 71gProtein: 29gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 207mgSodium: 1201mgPotassium: 680mgFiber: 4gSugar: 5gVitamin A: 1731IUVitamin C: 60mgCalcium: 209mgIron: 7mg