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Beef and Vegetable Mince Pies

Beef and Vegetable Mince Pies

Make your own homemade Beef and Vegetable Pies with this recipe – you can either make top and bottom pastry pies or mini pot pies, depending on your preference


  • 2 T (30ml) olive oil
  • 1 onion, finely chopped
  • ½ t (2,5ml) Green Onion Seasoning
  • 500g lean beef mince
  • 4 T (60ml) Tomato Pesto
  • 1 t (5ml) Meat Spice
  • 1 T (15ml) Roast Onion Soup and Gravy Powder
  • ½ cup (125ml) water
  • 1 cup (250ml) frozen peas
  • 1 cup (250ml) coarsely grated carrot
  • ¼ cup (60ml) chopped parsley
  • Pastry:
  • 2 x 500g good quality puff pastry
  • 1 egg


Warm a heavy based fry pan. Add oil, swivel the pan and add chopped onion and Green Onion Seasoning. Stirfry the onion until it starts to brown and soften.

Add the mince, using a fork to break up the lumps and stir-fry the meat until crumbly and cooked through. Add Tomato Pesto and Meat Spice. Sprinkle Roast Onion Soup Powder over. Cook over high heat while stirring for one minute.

Add water and bring mixture to the boil. Add peas (no need to defrost), grated carrot and parsley. Simmer for two minutes. Leave to cool and refrigerate.

Adjust oven rack to the middle position. Preheat oven to 200°C.

Top and Bottom Pastry Pies:

Roll the pastry out thinly +- 2mm. Cut with a 10cm round cutter.

Spoon 1 level tablespoon of well chilled mince in the middle of half of the rounds.

Brush the edges with water and cover with remaining rounds.

Seal edges with the prongs of a fork. Lay down on a floured baking sheet.

Beat the egg with a fork and brush over pies.

Bake for 15 – 20 minutes.

Delicious served with Apricot Chutney.

Mini Pot Pies:

Fill the pots to the brim with mince mixture. Top with 7cm rounds of pastry. Brush with egg and bake for 10 – 15 minutes.

Recipe from