Today I felt like having a hearty dinner. I opted for a feisty onion and mince meat pie. I used a Spanish onion which is larger and milder in taste than your regular onion.
Next, I browned the meat in some olive oil and added two cloves of garlic and soaked dried mushrooms.
I then seasoned the meat with a veggie stock cube, pepper and Worcestershire Sauce.
Finally, I added about 1dl water and a generous dollop of crème fraiche.
I prepared the pie crust and sprinkled some cornflour on the bottom to prevent it from turning soggy.
I scattered half of the onions on the bottom of the pie.
Then I spread the meat over it and scattered the remaining onions on top.
After baking in the oven for 30 minutes at 200 degrees Celsius the pie was ready and looked scrumptous!
It had a bit of a soggy buttom, though. Next time I’ll try blind baking the pie for a bit first. I wouldn’t dare using less liquids as I think the meat would end up being too dry.