Mince meat & onion pie

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.

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Next, I browned the meat in some olive oil and added two cloves of garlic and soaked dried mushrooms.

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I then seasoned the meat with a veggie stock cube, pepper and Worcestershire Sauce.

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Finally, I added about 1dl water and a generous dollop of crème fraiche.

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I prepared the pie crust and sprinkled some cornflour on the bottom to prevent it from turning soggy.

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I scattered half of the onions on the bottom of the pie.

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Then I spread the meat over it and scattered the remaining onions on top.

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After baking in the oven for 30 minutes at 200 degrees Celsius the pie was ready and looked scrumptous!

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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.

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