Savoury Mince Pie

The secret of a good meat pie is the well-seasoned filling. Rolled oats are added to absorb any excess fat in the meat, also adding a nutty flavour.


  • 500g (1lb) minced steak
  • 1 onion, finely chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon chutney (optional)
  • ½ cup rolled oats
  • Salt and pepper to taste
  • 2 cups stock made from cubes
  • 1 packet frozen puff pastry


  1. Put the mince and chopped onion in a large frying pan and fry it gently without extra fat, breaking it down with a fork.
  2. When it is brown, stir the tomato paste, Worcestershire sauce, chutney, rolled oats and salt and pepper.
  3. Stir in the stock, bring to the boil and simmer gently for 15 to 20 minutes. Leave to cool before putting in the pie.
  4. Cut the pastry into two pieces, one a larger than the other, and roll the smaller piece into a round to fit a 20cm pie plate. Line the dish, trim the edges and fill, with the cold mince mixture.
  5. Roll out the rest of the pastry into a round, a little larger than the dish, to allow for the domed top.
  6. Moisten the edges of the pastry base and put the top on the pie. Trim the edges.
  7. Use any pastry trimmings to make leaves to decorate the top. Brush the top with beaten egg or milk. Make a hole in the centre and arrange the leaves around; brush with egg or milk.
  8. Leave the pie in the refrigerator for at least an hour for the pastry to rest – it will keep its shape better.
  9. Bake in a hot oven, 220C, for 20 minutes, then reduce the heat to moderate, 180C, for another 20 to 25 minutes. Serves 4.
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