Family Mince Pie

Family Mince Meat Pie

A classic, hearty beef mince pie with a buttery, flaky homemade pastry crust. The perfect comfort meal for a cozy night in — and easy to prep earlier in the day if you want to feel organised.

Serves: 4–6

Prep Time: 45 mins (including pastry)

Cook Time: 45–55 mins

Chill Time: 30 mins minimum

Ingredients

For the Filling:

• 1 kg beef mince

• 2 tbsp tomato paste

• 2 tbsp Worcestershire sauce

• 2 tbsp corn starch

• ½ cup beef stock

• 1 tsp dried thyme

• 1 tbsp fresh thyme leaves

• Salt + pepper, to taste

• Optional: 1 cup frozen mixed vegetables

For the All-Butter Shortcrust Pastry (Base + Lid):

• 3 cups plain flour

• 200g cold unsalted butter, cubed

• 1 tsp salt

• ½ cup ice-cold water, plus more if needed

To Finish:

• 1 egg, beaten (for egg wash)

• Optional: sesame seeds or flaked sea salt to sprinkle on top

Method

1. Make the Pastry

1. In a large bowl, combine flour and salt. Add the cold, cubed butter.

2. Using your fingertips, rub the butter into the flour until the mixture looks like coarse breadcrumbs, with some pea-sized bits of butter still visible.

3. Add ½ cup ice-cold water gradually, mixing gently with a fork or your hands. Add more water, 1 tbsp at a time, if the dough is too dry or crumbly.

4. The dough should just come together when squeezed — soft, not sticky. You want to be able to roll it out without it sticking or cracking.

5. Divide the dough into two discs (one slightly larger for the base), wrap, and refrigerate for at least 30 minutes.

Pastry Tip: If your dough is cracking while rolling, let it sit out for 5–10 mins. If it’s sticky, dust with a little flour.

2. Prepare the Filling

1. In a large skillet over medium heat, brown the mince, breaking it up as it cooks.

2. Stir in the tomato paste and Worcestershire sauce.

3. Sprinkle over corn starch and cook for 1–2 minutes.

4. Add beef stock, thyme, salt and pepper. Simmer for 10–15 minutes, until thickened.

5. Stir in frozen veg if using. Let the filling cool completely before assembling.

3. Assemble the Pie

1. Preheat oven to 200°C (fan 180°C).

2. On a floured surface, roll out the larger pastry disc to line a 24cm pie dish. Press it in gently.

3. Spoon in the cooled mince mixture.

4. Roll out the second disc and place it over the top. Trim any excess, crimp the edges to seal, and cut a few small slits in the top for steam to escape.

5. Brush with egg wash and sprinkle with sesame seeds or flaked salt if using.

4. Bake

• Bake for 45–55 minutes, or until golden brown and crisp.

• Let the pie rest for 10–15 minutes before slicing and serving.

Stacey’s Tips

• Make-ahead friendly: I often prep the pastry and cook the filling in the morning (or the night before), then chill them until I’m ready to assemble and bake later in the day. It feels fresh but saves the 5pm chaos.

• Cool that filling: Assembling with hot filling will melt the butter in your pastry and make the base soggy. Let it cool completely first — trust me.

• Pastry feel guide: The dough should come together when pressed, roll out easily, and not stick. If it crumbles, add a splash of cold water. If it sticks, lightly flour your bench and rolling pin.

• Shortcut idea: You can use store-bought puff pastry for the lid to save time — but I highly recommend making your own base. The buttery flavour is worth it.

• Freeze for later: Assemble the full pie and freeze unbaked. Bake from frozen at 180°C for around 1 hour, covering with foil for the first 30 minutes.