Savoury mincemeat pies

Total time: 1hr 40m
Preparation Time: 45m

For 8 piece


Luca (FOOBY Team)

Nutritional Information

Contains 290 Kcal, 13g Protein, 21g Carbohydrates, 17g Fat


  • Muffin tin
  • a little butter, soft
  • Pie dough
  • 200 g half-white flour
  • 0.5 tsp salt
  • 75 g butter, cold
  • 0.75 dl water
  • Filling
  • 1 onions
  • 150 g squash (e.g. butternut)
  • 100 g kale
  • 1 tbsp olive oil
  • 2 pinches cinnamon
  • 200 g minced meat (beef and pork)
  • 0.5 dl white port (or white wine)
  • a little nutmeg
  • 1 tsp salt
  • To fill
  • 4 hard-boiled egg
  • 1 eggs
  • Utensils
  • 12-hole muffin tin (each hole approx. 7 cm in diameter)

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  • Muffin tin

    Grease 8 holes of the muffin tin with a little butter.
  • Pie dough

    Mix the flour and salt in a bowl. Add the butter in pieces and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
  • Filling

    Thinly slice the onion, dice the squash, shred the kale.
  • Heat the oil in a wide non-stick frying pan. Stir fry the onion, squash and kale for approx. 4 mins.
  • Add the mince and cook briefly. Pour in the port, reduce to half the amount, season and leave to cool.
  • To roll out the dough

    On a lightly floured surface, roll out the dough to approx. 5 mm thick. Cut out 8 circles (each approx. 11 cm in diameter). Using the remainder of the dough, cut out 8 circles (each approx. 9 cm in diameter), cover and set aside.
  • Place the larger circles in the prepared tin, prick the bases firmly with a fork.
  • To fill

    Spoon the meat filling onto the bases. Cut the eggs in half, press into the filling.
  • Place the reserved rounds of dough on top of the filling, press the edges down firmly. Beat an egg, glaze the pies with a little egg. To bake Approx. 25 mins. on the bottom shelf of an oven preheated to 220°C. Remove from the oven, allow to stand for a short time, then carefully remove the pies from the tin.
  • Serve with:

    Leaf salad or lamb's lettuce

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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