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Hot Water Pastry Beef Mince Snack Pie



6 portion(s)


  • 175 grams lard, or beef fat
  • 225 grams water
  • 500 grams Strong Flour, or half strong and half plain
  • 1 tsp salt
  • 1 tsp Colemans Mustard Powder


  • 1 onion, peeled and halved
  • 100 grams mushrooms
  • 1 tbsp vege stock
  • 60 grams cornmeal or polenta, or flour
  • 1 tbsp thyme or other herbs

Recipe's preparation

  1. 1. Measure fat and water into TM bowl. 

    2. Set to 100 degrees, 7 minutes, speed 2.

    3. When it reaches 100 degrees, you can stop cooking. Add all the flours, salt and mustard powder at once. Mix speed 4 for 30 seconds.

    4. Let the temperature cool to less than 60 degrees. It won't knead if the temperature if greater than 60 degrees,

    5. When it is cool enough, knead  1 minute. Then tip onto a thermomat and leave to cool for a few minutes until it si cool enough to handle.

  2. 6. When cool enough to handle you can either roll it out to the correct shape for your pie tin (or more traditionally, shape it around a pie shaper to hand raise a crust). Or squish it to the shape of your tin if you find it is too soft to roll. It will cool to quite a hard pastry so don't leave it to get too cool.

    7. Once you have the base of the tin lined, roll out a top piece and once you have filled the tin, put the top on, crimp the edges and bake.

  3. Describe the preparation steps of your recipe

  4. Filling
  5. 1. Add onion to the bowl and chop 4 seconds on speed 4.

    2. Add mushrooms and chop 2 seconds speed 4.

    3. Add mince, herbs, vege stock and cornmeal and mix on reverse speed 4 for 20 seconds.

    4. Use the mix to fill the pie cases. Put the top pastry on and crimp the edges, Make a small hole or cut in the top of the pastry to allow steam to escape. Bake 35 to 40 minutes at 180 degrees for a small snack pie to 60 minutes for a large pie. Check filling is cooked all the way through.





This sort of pastry is typically used for a pork pie or a mutton pie. As it needs long cooking it can take an uncooked filling but make sure the filling is cooked all the way through.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • How much mince please?

    Submitted by Mozziemel on 18. May 2016 - 10:35.

    How much mince please?

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  • Hi, I came accross this

    Submitted by Cattywompuss on 7. April 2015 - 09:21.

    Hi, I came accross this recipe as I was looking for a way to convert my own aussi met pie pastry recipe, which is also a hot dough and I make the pie bases in a little wooden pie press. Just letting you know that I noticed that you mention mince in your method but dont have it in your ingredient list.

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