Name: Mince & Pea Pies Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 1 lb minced beef; 1 onion, chopped; 2 cloves of garlic, minced; 1 cup frozen peas; 2 tbsp Worcestershire sauce; 1 tsp dried thyme; Salt and pepper to taste; 2 sheets of ready-made puff pastry; 1 egg, beaten (for egg wash)

Mince & Pea Pies Recipe

Danica Baird Modified: November 12, 2023

Photos of Mince & Pea Pies Recipe

How To Make Mince & Pea Pies

What better way to get you in a happy mood than having a slice of pie? These baked dishes are perfect for those who can’t get enough of flaky pastries. From an apple variant to a lemon meringue, these pies pastries recipes will satisfy your pie and pastry cravings.

Preparation: 20 minutes

Cooking: 40 minutes

Total: 60 minutes

Serves:

Ingredients

1 lb minced beef
1 onion, chopped
2 cloves of garlic, minced
1 cup frozen peas
2 tbsp Worcestershire sauce
1 tsp dried thyme
Salt and pepper to taste
2 sheets of ready-made puff pastry
1 egg, beaten (for egg wash)

Instructions

Preheat the oven to 400°F (200°C).
In a large pan, cook the minced beef over medium heat until browned. Add the chopped onion and minced garlic and cook until the onion is softened.
Stir in the frozen peas, Worcestershire sauce, dried thyme, salt, and pepper. Cook for another 5 minutes until the peas are heated through.
Roll out the puff pastry sheets on a lightly floured surface and cut out 8 circles large enough to line the base of your pie tins.
Divide the mince and pea mixture evenly between the pastry-lined tins. Brush the edges of the pastry with the beaten egg.
Cut out 8 more circles or squares to form the lids of the pies. Place the lids on top of the filling and press the edges together to seal.
Brush the tops of the pies with more beaten egg. Make a small slit in the center of each pie to allow steam to escape.
Bake in the preheated oven for 20 minutes or until the pastry is golden brown and puffed up.
Serve the mince and pea pies hot with a side salad or vegetables.