Jamie Oliver Recipes

Jamie Oliver Mince And Onion Pie Recipe

I still remember the first time I tried Jamie Oliver’s Mince and Onion Pie. It was a rainy Saturday afternoon and the comforting smell of onions caramelizing filled my small kitchen. I was nervous because pies have a reputation for being tricky, but Jamie’s recipe made it approachable. From the first bite, I understood why he has such a loyal following. The crust was buttery, the filling savory and slightly sweet, and the whole dish felt like a hug on a plate.

  • There’s something magical about combining simple ingredients into something so satisfying
  • This recipe turns ordinary mince and onions into a pie that feels special
  • It’s perfect for family dinners, casual gatherings, or when you just want a treat

Jamie Oliver’s Mince And Onion Pie Recipe

I like to think of this recipe as a marriage of comfort and skill. Jamie’s approach focuses on simplicity, letting ingredients shine without overcomplicating.

  • Uses a rich, buttery pastry that encases a flavorful mince and onion filling
  • Balances sweet caramelized onions with the savory depth of minced beef or lamb
  • Cooked slowly to allow flavors to meld, producing a golden, crispy top

Making this pie feels less like cooking and more like creating a memory. The aroma alone is enough to make anyone hungry.

Ingredients Needed

The first time I made this, I almost forgot an ingredient. That taught me the importance of preparation. Here’s everything you’ll need:

  • For The Pastry

    • 250g plain flour
    • 125g cold butter, cubed
    • 1 egg
    • 2-3 tbsp cold water

  • For The Filling

    • 500g minced beef or lamb
    • 2 large onions, finely chopped
    • 2 cloves garlic, minced
    • 1 tbsp tomato purée
    • 1 tbsp Worcestershire sauce
    • 1 tsp dried thyme
    • Salt and black pepper to taste
    • 100ml beef stock
    • 1 tbsp olive oil for frying

  • Optional

    • Grated cheese for topping
    • Fresh herbs like parsley or chives

How To Make Jamie Oliver’s Mince And Onion Pie

I learned the hard way that rushing a pie is a mistake. Taking your time makes all the difference.

  1. Make The Pastry

    • Rub butter into flour until it looks like breadcrumbs
    • Add egg and water gradually, mixing until dough forms
    • Chill for at least 30 minutes

  2. Prepare The Filling

    • Heat olive oil in a pan
    • Fry onions and garlic until soft and golden
    • Add minced meat and brown thoroughly
    • Stir in tomato purée, Worcestershire sauce, thyme, salt, and pepper
    • Pour in stock and simmer until mixture thickens

  3. Assemble The Pie

    • Roll out the pastry and line a pie tin
    • Fill with cooled mince and onion mixture
    • Cover with pastry lid and seal edges
    • Brush with egg for a golden finish

  4. Bake

    • 200°C (390°F) for 25-30 minutes until golden and bubbling
    • Rest for 5 minutes before serving

Ingredient Science Spotlight

When I first read about the science behind pie making, it blew my mind. Every ingredient plays a crucial role.

  • Butter in pastry: creates flakiness by forming layers that steam during baking
  • Egg in filling and pastry: adds richness, helps bind, and gives color when brushed on top
  • Onions: caramelize sugars, adding natural sweetness and depth
  • Minced meat: proteins brown through the Maillard reaction, creating savory complexity
  • Stock: adds moisture and allows flavors to combine without watering down the filling

Understanding these interactions makes cooking feel like chemistry.

Expert Tips

Here are the tricks I’ve picked up after countless pies:

  • Always chill pastry before baking – it keeps it flaky
  • Cook filling fully before pieing – prevents soggy crust
  • Use a mixture of minced beef and lamb for extra flavor
  • Brush pastry with egg for shiny, golden results
  • Let pie rest slightly before cutting to preserve structure

These tips take a good pie and make it great.

Recipe Variations

I love experimenting, and this pie is surprisingly versatile:

  • Cheese lover’s twist: sprinkle grated cheddar inside before adding top crust
  • Vegetarian option: swap mince for lentils or mushrooms
  • Spice it up: add a pinch of smoked paprika or chili flakes
  • Herbal note: fresh rosemary or thyme in the filling elevates flavor

These small changes let you personalize the pie while keeping the essence intact.

Final Words

Making this pie is more than following a recipe. It’s about creating warmth, flavor, and comfort. Each step, from chopping onions to watching the crust turn golden, is a mini celebration of cooking.

  • Take your time and enjoy the process
  • Experiment with fillings and herbs to make it yours
  • Share it – pies are best enjoyed with others

FAQs

What Ingredients Do I Need For Jamie Oliver’s Mince And Onion Pie?

You’ll need minced beef, onions, puff pastry, beef stock, butter, flour, and some basic seasoning like salt, pepper, and thyme.

How Long Does It Take To Cook Jamie Oliver’s Mince And Onion Pie?

It takes about 45 minutes to 1 hour, including prep time and baking time.

Can I Make Jamie Oliver’s Mince And Onion Pie Ahead Of Time?

Yes, you can prepare it in advance and store it in the fridge for a day or two before baking, or even freeze it for longer storage.

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