Savoury mince pie

Fill up this winter with a classic savoury mince pie. Filled with meat, veggies and gravy it's a classic for a reason. This version uses filo for added texture.

  • 30 mins preparation
  • 1 hr 10 mins cooking
  • Makes 1
  • Print


Savoury mince pie
  • 2 tablespoon olive oil
  • 1 large (200g) onion, chopped finely
  • 2 clove garlic, chopped finely
  • 1 (180g) large carrot, peeled, chopped finely
  • 500 gram beef mince
  • 1 400g can crushed tomatoes
  • 1 cup (250ml) beef stock
  • 2 (240g) medium zucchini, grated
  • 1 cup (120g) frozen peas
  • 6 sheets filo pastry
  • 50 gram butter, melted


Savoury mince pie
  • 1
    Heat oil in a large, deep-sided frying pan. Add onion, garlic and carrot; cook, stirring, until softened. Add beef mince; cook, stirring, until browned. Add tomatoes, stock and zucchini; simmer, uncovered, 30 minutes, or until mixture has thickened.
  • 2
    Stir in peas then remove from heat. Cool.
  • 3
    Lightly grease a 20cm (base measurement) pie dish with butter, then line with one sheet of filo. Brush filo with a little melted butter, then cover with another piece of filo running in the opposite direction. Brush with butter. Repeat this process with the remaining sheets.
  • 4
    Spoon mince into dish, then fold the edges of filo over mince to enclose. Brush with butter and sprinkle with sesame seeds.
  • 5
    Bake pie for 45 minutes, or until browned.

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