Savoury Mince Pie

2 Pies
1 hr 30 min

Deliciously heart-warming and filled with nostalgic memories. Every year when our Muslim community celebrates Eid, I'm reminded of the joy felt when we received barakat (translation: blessings) from our Muslim neighbours and friends. This was usually a plate filled with the most delicious food and treats. Butter biscuits, sweet pastries and my absolute favourite, savoury mince pies, with the "must-have" ingredient, boiled eggs.


They are best when made with puff pastry. I use the store-bought variety. It's not only convenient and easy, but this lighter pastry also lends itself well to this particular pie. On the odd occasion, I'll use my old-fashioned butter pastry, as I did with the pie in this image.


Serve with dauphinoise potatoes and a green salad.

Savoury Mince Pie
Savoury Mince Pie
Savoury Mince Pie

Recipe details

  • 2  Pies
  • Prep time: 30 Minutes Cook time: 60 Minutes Total time: 1 hr 30 min
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Ingredients

Mince Filling

  • 125ml (½ cup) sago, soaked in cold water
  • 30ml (2 tablespoons) cooking oil
  • 2 large onions, finely diced
  • 800g beef mince
  • 10ml (2 teaspoons) garlic, crushed
  • 1 green chilli, finely sliced (optional)
  • 5ml (1 teaspoon) ground nutmeg
  • 5ml (1 teaspoon) ground cloves
  • 5ml (1 teaspoon) ground mixed spice
  • Salt and black pepper
  • 4 hard boiled eggs, grated

Pastry

  • 4 sheets puff pastry
  • 1 egg, beaten

Instructions


Soak the sago in the cold water for 30 minutes.
Heat the cooking oil in a large non-stick pot on medium to high heat.
Add the onions and sauté until golden brown, about 10 minutes.
Add the rest of the ingredients, except the sago and boiled eggs.
Reduce the heat to a simmer, and cook for about 30 minutes, stirring regularly.
Drain the sago and add it to the pot.
Stirring frequently, cook the sago until it is transparent, about 10 minutes.
Turn off the heat and set the pot aside to cool.
Pre-heat the oven to 200°C and grease two ovenproof pie dishes.
Line the base of each pie dish with a rolled out sheet of pastry.
Add the mince mixture and top with the grated boiled egg, before adding another rolled out sheet of pastry on top of each pie dish.
Seal the edges, brush with the beaten egg and bake for 20-25 minutes or until the pastry is puffed and golden brown.
Serve warm.
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