Main Meal Recipes > Savoury Mince Pie

This recipe is part of the August 2010 Recipes Menu

Starter - Chilled Green Soup
Main Course - Savoury Mince Pie
Dessert - Italian Lemon Ice Cream

How to make savoury mince pie:
A delicious savoury pie which can be prepared in advance and eaten hot or cold. Serve it cold in the summer with plenty of new potatoes and a crisp, green salad.


Savoury Mince Pie
1lb lean minced beef
1 tablespoon olive oil
1 onion, peeled and finely chopped
2 ripe tomatoes, skins removed and finely chopped
3 tablespoons tomato puree
2 tablespoons finely chopped fresh parsley
salt and pepper
12ozs shortcrust pastry
1 egg, lightly beaten
(see measure conversions for more information)


- Heat the oil in a large pan.
- Fry the onion for about 5 minutes without browning.
- Add the mince meat and fry for a further 6 minutes until the meat is just cooked.
- Add the tomatoes, tomato puree and parsley.
- Season with salt and pepper.
- Put a lid on the pan and simmer gently for 45 minutes checking that the mixture does not stick.
- Roll out the pastry and use to line your chosen pie dish, making sure you reserve enough pastry for the lid.
- Place the filling onto the pastry and spread it out evenly leaving a good margin of pastry all around the pie dish
- Roll out the reserved pastry to make a lid.
- Dampen the edges of the pastry with the filling on it with a little milk.
- Place the lid on top of the meat filling.
- Press around the edges with a fork.
- Make a slit with a sharp knife in the middle of the pie.
- Brush the top of the pie with beaten egg.
- Bake at 220 degrees C. for about 15 minutes.
- Reduce the temperature to 180 degrees C. and bake for another 20 minutes.
- The pie is ready when the filling is fully cooked and the pastry golden brown.
- Serve hot or cold.