Mince & Onion Pie with Cream Cheese Pastry

This is amazing!! Thank you Jamie Oliver! He didn’t use a bottom crust. When it comes to pastry, especially cream cheese pastry, trust me, you’ll want to have a bottom crust. I used my 8″ Cast Iron Chef Skillet, it was the perfect size! There was just enough pastry and filling! I changed a few things, but all in all this is a wonderful recipe!!

Preheat your oven to 425.

Serves 4

Ground Beef
3 chopped medium red onions
1 TBSP (heaping) of tomato paste
I used 2 splashes of concentrated beef bouillon
2-3 TBSP of Kirkland Balsamic Vinegar (you’ll never buy any other kind after you try theirs)
1 teaspoon dry mustard
8 Sprigs of fresh thyme. I didn’t have any, and used dry.
I added 1.5 ‘international bay leaves’. Not the normal bay leaf, these have a different flavour, and must better!!
2 cups of boiling water (or more if needed.. I didn’t boil my water.)
1 heaping TBSP flour

Fry onions in olive oil and butter. When they are getting tender, add salt, pepper and thyme. Add hamburger, fry until cooked and drain. Return to skillet, add tomato paste, dry mustard, a heaping TBSP flour. Stir to combine with the meat. Add the water, let it simmer and thicken.

Pastry
1 1/3 cups of flour
Use half a package of Cream Cheese
Use the same amount of softened butter
A big pinch of cayenne pepper

Combine ingredients in a food processor. Pulse a few times just until the ingredients come together. Don’t over process. It doesn’t take long. This pastry is really nice to work with. Pat it out into a flat ball, and put it in saran wrap and refrigerate until you need to make the pie.

Don’t divide pastry in half, make the bottom portion larger. Roll out on a lightly floured counter. Rolls out perfectly. Don’t grease your skillet, add the pastry to the skillet, then the filling. I let mine cool a bit before adding it. Top with top crust. Pinch bottom and top together, roll into the pie, then use your fingers to crimp the edges. Use a sharp knife to make the vents in the top crust.

You can brush egg over the top. I didn’t. I did have to use tinfoil on the edges after about 20 minutes in the oven.

Bake for approximately 35 minutes.

A Jamie Oliver recipe.