A mince pie is a traditional savoury staple in the diet of most New Zealanders, Australians, and British peoples. It is a pie made with ground beef, in a gravy all wrapped up in a tasty pastry shell! 10 mins to prep and about 30-35 mins to cook! A fast , hearty wintertime meal, and it's great the next day for lunch!

Step 1: Ingredients

1 lb Ground Beef (I usually use 93/7 ground beef)
1 Onion
2 Tbs Cooking Oil
1 packet of McCormicks Cracked Peppercorn Gravy Mix for Steak
1 sheet of Pepperidge Farms Puff Pastry - thawed
1 Egg

Step 2:

Preheat oven to 425F.

Heat oil in the Skillet.

Finely chop 2/3rds of an onion and add to pan, cooking until soft.

Add one pound of ground beef to the onion. Cook until meat has browned.

While the meat is browning make up the gravy according to instructions on the packet. If you like a good moist pie with lots of gravy/sauce prepare two packets of the gravy mix!

Step 3: Pie Assembly

While meat is browning, grease a 9inch glass or enamel (I prefer to use enamel dishes for savoury pies) using spray oil or rub the dish with butter.

Roll out the pastry with a rolling pin to approximately twice the size of the pie dish.

Lay pastry over the pie dish molding it carefully into the dish.

Put the ground beef mixture into the prepared pastry dish.

Pour the prepared gravy over the meat.

Fold the pastry edges over to form the top of the pie. For a finish that is worthy of company for dinner, you may want to consider initially trimming the pastry to fit the dish and using the rest to cover the top in one piece.

Lightly whisk an egg to make an egg wash and then brush the egg over the top of the pie.

Put in oven for about 35 mins or until the top is cripsy brown.