Mince Round
Mince Round
Ingredients
For the Mince Filling
- 500 g lean beef mince
- 2 tablespoons olive oil
- 2 carrots, large, chopped into small dice
- 2 celery sticks, chopped into small dice
- 1 onion, medium, finely chopped
- good pinch salt
- 2 tablespoons soy sauce
- 1 tablespoon Vegemite/marmite/bovril
- generous dash Worcestershire sauce
- 350 ml beef stock
- 2 tablespoons fine ground oatmeal
For the Pie Assembly
- 2 packs puff pastry
- 1 egg, beaten
- as needed butter, for greasing
Instructions
- 1
Warm the olive oil in a deep frying pan over medium-high heat.
⏱️ 2 min
- 2
Add the lean beef mince to the pan and brown it off really well, breaking it up with a spoon as it cooks.
⏱️ 8 min
- 3
Add the finely chopped onion and a good pinch of salt to the browned mince. Soften for a few minutes, stirring occasionally.
⏱️ 3 min
- 4
Stir in the diced carrots and celery.
⏱️ 2 min
- 5
Add the soy sauce, Vegemite/marmite/bovril, Worcestershire sauce, and beef stock to the pan. Bring to a simmer.
⏱️ 3 min
- 6
Reduce the heat to low, cover, and let the mince mixture simmer for about 30 minutes, or until the vegetables are soft and the meat is tender.
⏱️ 30 min
- 7
Stir in the fine ground oatmeal to thicken the mixture. Continue to simmer, uncovered, until most of the liquid has been absorbed and the mince is coated with a delicious gravy.
⏱️ 10 min
- 8
Remove the mince filling from the heat and let it cool completely. This can be done in advance and refrigerated.
⏱️ 30 min
- 9
Preheat your oven to 200°C (fan assisted).
⏱️ 10 min•🌡️ 200
- 10
Generously butter a 23cm diameter pie dish.
⏱️ 1 min
- 11
Lightly roll out one pack of puff pastry to ensure it fits the pie dish, then carefully lay it into the dish, pressing it gently to fill the edges.
⏱️ 2 min
- 12
Spoon the cooled mince filling into the pastry-lined dish and level it out nicely.
⏱️ 2 min
- 13
Brush the edge of the pastry in the dish with some of the beaten egg (egg wash).
⏱️ 1 min
- 14
Place the second sheet of puff pastry over the top of the pie.
⏱️ 1 min
- 15
Trim off any excess pastry from the edges with a sharp knife.
⏱️ 1 min
- 16
Pinch the edges of the top and bottom pastry together between your fingers to crimp and seal the pie.
⏱️ 2 min
- 17
Cut two small slits in the top of the pie to allow steam to escape during baking.
⏱️ 1 min
- 18
Gently score the surface of the top pastry for decoration, and if desired, use any pastry scraps to create decorative shapes to place on top.
⏱️ 2 min
- 19
Brush the entire top surface of the pie generously with the remaining beaten egg.
⏱️ 1 min
- 20
Bake in the preheated oven for about 35-40 minutes, or until the pastry is golden brown and the filling is piping hot.
⏱️ 40 min•🌡️ 200
- 21
Serve the mince round cut into wedges, accompanied by potatoes and peas if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mince Round
For the Mince Filling
- 500 g lean beef mince
- 2 tablespoons olive oil
- 2 carrots, large, chopped into small dice
- 2 celery sticks, chopped into small dice
- 1 onion, medium, finely chopped
- good pinch salt
- 2 tablespoons soy sauce
- 1 tablespoon Vegemite/marmite/bovril
- generous dash Worcestershire sauce
- 350 ml beef stock
- 2 tablespoons fine ground oatmeal
For the Pie Assembly
- 2 packs puff pastry
- 1 egg, beaten
- as needed butter, for greasing
Instructions
- 1
Warm the olive oil in a deep frying pan over medium-high heat.
⏱️ 2 min - 2
Add the lean beef mince to the pan and brown it off really well, breaking it up with a spoon as it cooks.
⏱️ 8 min - 3
Add the finely chopped onion and a good pinch of salt to the browned mince. Soften for a few minutes, stirring occasionally.
⏱️ 3 min - 4
Stir in the diced carrots and celery.
⏱️ 2 min - 5
Add the soy sauce, Vegemite/marmite/bovril, Worcestershire sauce, and beef stock to the pan. Bring to a simmer.
⏱️ 3 min - 6
Reduce the heat to low, cover, and let the mince mixture simmer for about 30 minutes, or until the vegetables are soft and the meat is tender.
⏱️ 30 min - 7
Stir in the fine ground oatmeal to thicken the mixture. Continue to simmer, uncovered, until most of the liquid has been absorbed and the mince is coated with a delicious gravy.
⏱️ 10 min - 8
Remove the mince filling from the heat and let it cool completely. This can be done in advance and refrigerated.
⏱️ 30 min - 9
Preheat your oven to 200°C (fan assisted).
⏱️ 10 min•🌡️ 200 - 10
Generously butter a 23cm diameter pie dish.
⏱️ 1 min - 11
Lightly roll out one pack of puff pastry to ensure it fits the pie dish, then carefully lay it into the dish, pressing it gently to fill the edges.
⏱️ 2 min - 12
Spoon the cooled mince filling into the pastry-lined dish and level it out nicely.
⏱️ 2 min - 13
Brush the edge of the pastry in the dish with some of the beaten egg (egg wash).
⏱️ 1 min - 14
Place the second sheet of puff pastry over the top of the pie.
⏱️ 1 min - 15
Trim off any excess pastry from the edges with a sharp knife.
⏱️ 1 min - 16
Pinch the edges of the top and bottom pastry together between your fingers to crimp and seal the pie.
⏱️ 2 min - 17
Cut two small slits in the top of the pie to allow steam to escape during baking.
⏱️ 1 min - 18
Gently score the surface of the top pastry for decoration, and if desired, use any pastry scraps to create decorative shapes to place on top.
⏱️ 2 min - 19
Brush the entire top surface of the pie generously with the remaining beaten egg.
⏱️ 1 min - 20
Bake in the preheated oven for about 35-40 minutes, or until the pastry is golden brown and the filling is piping hot.
⏱️ 40 min•🌡️ 200 - 21
Serve the mince round cut into wedges, accompanied by potatoes and peas if desired.
⏱️ 2 min