Mince and Onion Pie with Shortcrust and Puff Pastry

Mince and Onion Pie

Step 1: Prepare the filling

• Slice the onions into half-moons and cook them slowly in a pan until soft. Add garlic to the pan.
• Remove the onions from the pan and add the mince. Cook over high heat until browned.
• Return the cooked onions to the pan with the meat.
• Add tomato puree, fresh thyme, Worcester sauce, mushroom ketchup, stock, frozen peas, and a little cornflour to thicken the mixture.

Step 2: Assemble the pie

• Line a baking tin with a sheet of short-crust pastry and place it in the fridge.
• Fill the pastry shell with the meat mixture.
• Place a sheet of puff pastry over the top and crimp the edges to seal.
• Brush the top of the pie with egg wash.

Step 3: Bake and serve

• Bake in the oven until the pastry is golden brown and cooked through.
• Serve with a side of mashed potatoes and gravy.