Meat Pie with Onions in English Style

Baking and Desserts | European cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Meat Pie with Onions in English Style

Ingredients

Onion - 3 heads
Carrot - 2 pieces
Celery salt - 2 pieces
Fresh Rose Hips - 2 sprigs
Olive Oil - 1 fl oz
Bay leaf - 2 pieces
Lean Beef - 17.6 oz
English Dry Mustard - 1 teaspoon
Worcestershire Sauce - 1 tablespoon
Wheat Flour - 2 teaspoons
Bouillon cube - 1 piece
Shortcrust Cake Mix - 17.6 oz
Chicken Egg - 1 piece

Step by Step guide

Step 1

Peel and chop the onions coarsely, do the same with the carrots and celery. Remove the leaves from the rosemary sprigs and chop them with a knife.

Step 2

In a large, wide, and deep saucepan, pour in the olive oil, heat it, and add the vegetables, rosemary, and bay leaf. Cook for 10 minutes, stirring constantly. Then add the ground beef. To ensure it is uniform, gently break up any clumps with a fork. Stir, add the mustard and Worcestershire sauce. Mix again, sprinkle in the flour, and stir once more.

Step 3

Dissolve the bouillon cube well in one liter of boiling water, add the broth to the saucepan. Stir, bring to a boil, and simmer on low heat, covered, for about an hour, stirring occasionally and preventing the sauce from burning.

Step 4

Transfer the cooked filling to a large ovenproof dish and let it cool. Meanwhile, preheat the oven to 392°F.

Step 5

On a floured surface, roll out the pastry to a thickness of 3 mm (it should be enough to cover the dish). Carefully transfer the rolled-out pastry onto the dish. Run a knife along the edge of the dish to trim off any excess pastry. Press the pastry to the edges with a fork. Make a small hole in the center of the 'lid' with the tip of a knife, brush the pastry with beaten egg, and bake for 40 minutes until the pastry is golden brown.