As the weather starts to get a bit colder, I’ve been looking forward to making more hearty, warming family meals. Pastry is something that I don’t use often, but a good mince and onion pie is perfect for this time of year!
I’m not one for faffy ingredients, and keep things simple and easy so that the kids can help without getting bored before we’re done.
350g bag of quorn mince
Package of shortcrust pastry (puff pastry works well too)
2 nice sized carrots peeled or scrubbed and diced
200g frozen diced onion
2 vegetable oxo cubes (Could use boullion)
2 tablespoons cornflour
2 tablespoons tomato purée
Milk to brush pastry
- Take pastry out of the fridge to warm up a bit.
- Warm a pan and add the onion and carrot. You could add oil, plus any seasonings at this point. Maybe some thyme, or salt and pepper. Cook until softened
- Add the frozen quorn mince and cook for another 10 mins
- Add the tomato purée and the flour and stir through
- Mix and cook until incorporated, then add the oxo cubes crumbling them into the mix
- Add boiling water a bit at a time until the mixture is covered and stir until it thickens. Leave to simmer while rolling the pastry.
- cover a large baking tray with grease proof paper
- Flour a surface and roll out the pastry to about half a centimetre thickness in a large rectangle, then carry over to the baking tray
- Spoon the mixture along the middle so the sides can be folded over to meet and cover the filling
- Fold the pastry over so that it overlaps slightly. Brush with milk (we use oat milk), then cut small holes for the air to escape, either score small slits with a knife or snip ‘V’ shapes with scissors.
- Bake until lightly browned, try for 20-25 mins at 180 degrees, and check and put back if it’s not quite done.
- Enjoy! We had it with mash and peas and some veggie gravy.