Savoury Mince Pie
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
- 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
- 4 sheets puff pastry
- 1 egg, beaten
- 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.