Go Back
+ servings
minced beef pie freshly baked

Minced Beef Pie

This delicious minced beef pie is made with fresh Mediterranean flavours and a crusty pastry.
5 from 3 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine Mediterranean, Turkish
Servings 4 people
Calories 734 kcal


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)
  • 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
Keyword Baking, Comfort Food, Dinner, Easy Recipes, Meat, Mediterrenean Cuisine
Tried this recipe?Let us know how it was!