Christmas Minced Beef Pie with Homemade Pastry Dough

Traditional Christmas meat pies are usually filled with lots of minced meat but I personally find them too rich and meaty. As someone who is used to having chicken pies with potatoes and carrots in the filling, I decided to do the same for my version of Christmas meat pies. If you’re going to be very busy cooking up a storm for Christmas eve dinner, these pies can be prepared and baked in advance and stored in the fridge or freezer. When you’re ready to serve during Christmas, simply thaw them at room temperature for a while before heating in an oven.

To make these Christmas pies, please click on the image below to view my video tutorial. If you like my video, please support me by clicking on the red “Subscribe” button on my YouTube channel. 

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Minced Beef Pie

Makes 12 – 14 pies

Author: Shiokman Eddie
  • 300 g minced beef
  • 1 medium onion diced
  • 1 tsp salt
  • 1 – 2 tsp pepper to taste
  • 2 medium size potatoes diced
  • 1 large carrot diced
  • 1 Tbsp Worcestershire sauce
  • 1 beef cube
Cornflour slurry
  • 1 Tbsp cornflour + 50 ml water
  • 500 g plain flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 Tbsp sugar
  • 250 g cold unsalted butter
  • 2 whole eggs
  • 4 Tbsp ice water
Egg wash
  • 1 whole egg + 1 teaspoon water
  1. Add diced onions to a frying pan with cooking oil.
  2. Stir fry for about a minute and add in the minced beef.
  3. Sprinkle salt and pepper.
  4. Stir fry until minced beef is not red anymore.
  5. Add diced potatoes and carrot and stir fry all the ingredients together.
  6. Add worcestershire sauce and mix well.
  7. Add beef cube mashed with some water and mix well.
  8. Cover the pan and simmer at low heat until carrot and potatoes soften slightly.
  9. Add cornflour to some water and mix until the flour is completely dissolved.
  10. Remove the cover from the pan and pour in the cornflour slurry and mix thoroughly.
  11. Remove from the frying pan and let it cool down in a separate bowl.
  1. In a mixing bowl, add plain flour, baking powder, salt, sugar and mix thoroughly.
  2. Cut cold unsalted butter into small pieces and add to the flour mixture.
  3. Rub in the cold butter into flour until it resembles coarse breadcrumbs.
  4. Add beaten eggs to the flour/butter mixture and mix well.
  5. Add ice water a little at a time and knead gently until all the ingredients come together to form a smooth dough.
  6. Store in plastic bags and refrigerate for at least 1 hour before use.
Final Assembly
  1. Remove pie dough from the fridge and roll it flat.
  2. Cut to required size with a round mould.
  3. Trim excess dough and poke holes in the base with a fork.
  4. Spoon in the filling and cover the top with a cut out dough.
  5. Seal edges with a fork (or pinch sides as shown in the video) and poke holes on top.
  6. Arrange pies in a baking tray and brush the tops with egg wash.
  7. Bake in a preheated oven at 180C until golden brown, for about 20 – 30 minutes.
Recipe Notes
  1. You could add minced garlic and minced ginger to enhance the flavour of the filling.
  2. These pies can be prepared and baked in advance and stored in the fridge or freezer.
  3. When you’re ready to serve, simply thaw them at room temperature for a while before heating in an oven.
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