top of page

Beef Mince Pies


These pies were one of my favourite foods growing up and being able to share them with my little one has been a joy. 

They are basically a Nigerian cornish pasty and make an easy lunch when served with vegetables. It’s a dish suitable for the whole family.


For the filling:

  • 250g minced beef 

  • 1 onion, chopped

  • 1 red bell pepper, chopped

  • 75g carrots, chopped

  • 175g potatoes, chopped

  • 1 tsp dried thyme

  • 1 tbsp vegetable oil

  • egg white substitute (normal egg white can be used if there is no egg allergy)

For the pastry:

  • 350g plain flour (for gluten free recipe use gluten free flour with 2 tsp xanthan gum)

  • 180g dairy-free butter (olive oil or sunflower spread suitable) 

  • 50mL water


To make the dough:

  • In a bowl, add flour and dairy free butter and rub in the butter until mixture turns to crumbs

  • Add water a little at a time until all is combined; set the dough aside in a cool place or refrigerate for 20 minutes whilst you get the filling ready

To make the filling:

  • Place a pan on medium heat, add oil and heat for 1 minute 

  • Add the chopped onion and sauté briefly

  • Add the mince meat and stir until brown

  • Add the thyme, simmer for 3 minutes and reduce heat

  • In another pan, boil the potatoes and carrots for 3-5 minutes until slightly tender

  • Drain and add the boiled potatoes and carrots to the mince meat mixture

  • Take off the heat and allow to cool


To make the pies: 

  • Preheat fan oven to 180°C.

  • With a rolling pin, roll out the dough in a clean surface until about 2.5mm thick

  • Using a circle cutter, cut out as many circles as possible

  • To one half of a circle, add meat filling; fold over the other half of the dough and seal by crimping the edges 

  • Place on a baking tray lined with parchment paper; repeat this for the rest of the circle dough cut outs

  • When you have completed the process, prick the top with a fork to create a steam vent for the pies 

  • Egg wash the pies with the egg substitute 

  • Bake for 20 minutes and cool properly before offering your little one


Note: Pies can be frozen after cooling. Thaw thoroughly and reheat in the oven or microwave before serving.


bottom of page