Beef and Onion Bread Roll Pies
These bread roll pies are the new handy way to enjoy a delicious beef and onion pie!
Servings: 5 pies
Cost: £1.50 / $2
Equipment
- Sharp Knife & Chopping Board
- Large Pan & Wooden Spoon
- Jug (for stock)
- 2 Small Bowls & Brush (one for butter, one for egg wash)
- Large Baking Tray
Ingredients
- 1 tbsp Olive Oil
- 1 large White Onion, finely diced
- 1 large clove of Garlic, finely diced
- 500g / 1lb Minced/Ground Beef (12%)
- 2 tbsp Flour
- 480ml / 2 cups Beef Stock
- 1/2 tbsp EACH: Worcestershire Sauce, Tomato Ketchup
- 1x Beef Oxo Cube, crumbled (see notes)
- 1/2 tsp Onion Powder
- 1/8 tsp White Pepper
- 5x large Crusty White Rolls (see notes)
- 1x 320g/11oz sheet of Puff Pastry
- 1 tbsp Butter, melted
- 1 Egg, beaten
Instructions
- Add the oil to a large pan over medium heat. Add the onion and gently fry until soft and starting to turn golden, then add the garlic and fry for a minute longer. Add in the beef and fry until browned, breaking it up with your wooden spoon as you go.
- Stir in the flour until well combined, then gradually pour in the stock, stirring as you go to prevent lumps from forming. Stir in the Worcestershire sauce, ketchup, Oxo cube, onion powder and white pepper and bring to a simmer. Lower the heat slightly and simmer for around 25 minutes until the gravy is nice and thick, stirring occasionally. Cool for 10 minutes. Meanwhile, preheat the oven to 200C/400F.
- Slice the tops off of the rolls and use your hands to press the filling to the outside and bottom of the roll. This will form a protective layer to prevent the roll from going soggy. Spoon in the filling, then slice out 5 circles from the pastry the same size as the rolls and press them on top of the rolls.
- Place the pies on a large baking tray, brush the bread with butter and then the pastry with beaten egg. Slice a couple of steam holes in each pie, then place them in the oven until the pastry is deep golden and crispy (usually 18-20 minutes).
- Slice in half then tuck in!
Video
Notes
a) Stock - I use 1 Knorr stock cube (1 cube = 450ml water). You could also use premade/homemade stocks. I don't recommend using Oxo cubes because we've got an extra one sprinkled in (you'd need 3 cubes to make 500ml stock!).
b) Oxo cube - This is a key ingredient. It deepens the flavour and makes the mince more 'beefy'. This also adds more salt to the mince, so I typically don't find you need much more extra. Just go easy and work to taste. You can use a beef bouillon cube or 1 heaped tsp bouillon powder.
c) Consistency - The filling should be quite thick (see video for reference). If it's too watery the bread won't crisp up properly. Also, cooling the filling helps prevent the pastry from steaming and going soggy.
d) Rolls - Important you buy rolls that are firm and crusty to ensure the pies keep their structure as they bake. They should almost sound hollow to tap. I use the 'White Crusty Rolls' from Sainsbury's and they work perfectly (found in the bakery section). If you're concerned your rolls might be too soft, just slice the top off and press in the centre, then bake in the oven at 180C/350F for 5 minutes or so to dry them out and firm them up a little. For reference, the rolls I use are about 12cm/4.5-5" wide. You might need more than 5 depending on how small they are.
e) Serving - I love a squirt of brown sauce (or even ketchup) but they're so great as they are!
f) Calories - Per pie. Slight overestimate as not all the pastry is used!
Nutrition
Calories: 761kcal | Carbohydrates: 55.33g | Protein: 29.31g | Fat: 46.29g | Saturated Fat: 14.243g | Polyunsaturated Fat: 4.718g | Monounsaturated Fat: 23.299g | Trans Fat: 0.958g | Cholesterol: 107mg | Sodium: 659mg | Potassium: 460mg | Fiber: 2.6g | Sugar: 4.76g | Vitamin A: 146IU | Vitamin C: 3.3mg | Calcium: 110mg | Iron: 5.56mg