Savoury Mince Parcels

I love making pies in the form of parcels. Without having a seam they do not leak out filling as often happens with a traditional pie. As the filling is fully cooked it is only a matter of baking the shortcrust pastry to a crusty goodness.

These delightful savoury mince parcels were made with pork and veal mince but you could use any mince that you prefer or even use leftover baked meat cut into small pieces.

The vegetables and herbs and spices along with the flavour boost of red wine, tomato paste, Worcestershire and BBQ sauces give a great flavour. Cooking each layer well results in a thick rich vegetable and meat gravy that is perfect for any pie. The filling can even be made ahead to save even more time.

Resting and cooling the pastry is the secret to an easy to roll pastry.

If you can source them, try the sprinkle of Nigella seeds over the pies before baking. They add a mild nutty onion flavour and are popular in Indian and Middle Eastern cooking.

Choosing the parcel shape over the traditional pie saves time and is a very efficient way of having delicious individual pies that can be served with any accompaniment and sauce that you prefer.

Savoury Mince Parcels


Shortcrust Pastry:

  • 2 cups plain flour
  • 85 g butter
  • 9 Tblsp chilled water
  • 1/4 tsp salt
  • Nigella seeds

Savoury Mince:

  • 500g Pork and veal mince, or your favourite mince or chopped baked meat
  • 2 Tblsp Olive Oil
  • 1 small knob of butter
  • 1 medium carrot, finely diced
  • 1/2 stick of celery, finely diced
  • 1 medium onion, chopped finely
  • 1 large clove of garlic, minced
  • 1 Tblsp tomato paste
  • 1 Tblsp BBQ Sauce
  • 1 tsp Worcestershire Sauce
  • 125ml Red wine
  • 1/4 cup chopped parsley
  • 1 small sprig of fresh rosemary, about 5-6 cm finely chopped
  • 1/4 tsp McCormick’s Italian herbs, or similar dried mixed herbs
  • 1/2 cup baby peas
  • 1 cup chicken stock
  • 2 Tblsp plain flour
  • Salt and freshly ground black pepper


Making Shortcrust Pastry:

1. Using a food processor with the  chopping blade, add flour and salt and securing the cover, process for 5 seconds. (equivalent to sifting)

2. Add butter and process until combined, about 15 seconds

3. Add the chilled water  a little at a time through the feed tube and process until the pastry forms a ball.

4. Remove and cover the pastry ball in cling wrap and rest it for half and hour in the fridge

Now continue to make the filling during this time if you haven’t made it ahead of time already.

Savoury Mince Filling:

1 Place olive oil and small knob of butter in a heavy based saucepan over a medium heat

2 When the butter stops foaming, increase the heat to medium high and add the pork and veal mince

3. Cook the mince until browned and well separated. Then remove to a bowl

4. Add a little more olive oil to the pan then add the finely chopped onion and cook till transparent on a medium heat

3 Add the minced garlic and cook for a minute

4 Then add the chopped carrots and chopped celery and cook for 10 minutes, adding a little hot water if mixture catches

5. Add the tomato paste and cook for one minute

6. Return the mince to the pan and stir through the vegetable mixture

7. Pour in the red wine and stir through, cooking for about 5 minutes or until it has evaporated

8. Taking 30 ml of the chicken stock, dissolve the 2 tablespoons of plain flour in it

9. Pour the stock into the mixture along with the plain flour mix and stir through

10. Stir in the Worcestershire and BBQ sauces

11. Stir through the baby peas

12. Stir in the chopped parsley, chopped fresh rosemary, Italian herbs

13. Season with freshly ground black pepper and salt to taste

14. Bring to the boil and then lower to simmer and cook for 10 minutes or until the mixture is thickened and rich.

Set aside until fully cooled

Assembling the Parcels;

1 Preheat the oven to 200 C

2. Remove the ball of pastry from the fridge and divide it into 5 pieces

3. Roll each piece into a ball then roll it out into a circle large enough to extend beyond the diameter of the pie plate

4. Drape the circles of pastry over the pie plate

5. Carefully ease the pastry into the pie plates

6. Prick the pastry base and sides all over with a fork being careful not to go through the entire thickness of the pastry

7. Spoon the cooled savoury mince filling into the pastry

8. Gather up the pastry, pleating as you go and pressing the pleats of pastry to seal them, leaving a slight opening at the top as a vent for steam

9. Brush the pies with milk and sprinkle the nigella seeds over them

10. Place a heavy baking tray into the preheated oven and heat it for 5 minutes

11. Then put the pies into the oven onto the heated tray and bake them for 10 minutes at 200 C

12. Then lower the heat to 180 C and bake for 20 minutes, keeping an eye close towards the end of the cooking time. Then you may see the filling begin to boil in the opening vent. This will indicate the cooking time is complete

13. When the pastry is golden brown the pies will be done. Remove them to a cooling rack and allow them to rest for 5 minutes before serving. Ease them out of the pie plates gently. The pastry should be thick enough for the parcels to come out easily.

14. Serve the parcels with vegetables of your choice. Here I have served it with salad braised red cabbage and cucumber.

The pastry is buttery and crunchy and the filling rich, thick and tasty.

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