Smoky BBQ Beef Mince Pie

There’s something undeniably comforting about a homemade pie, and this Smoky BBQ Beef Mince Pie delivers all the rich, savoury flavours you crave. Inspired by backyard barbecues and slow-cooked classics, this recipe uses Avohaven’s Flavour Blend, Smoky Sweet BBQ seasoning to bring a deep richness to the mince filling, while SPG+ adds the perfect balance of salt, pepper, and garlic to tie it all together. It’s a pie that feels both nostalgic and new — a perfect dinner for cool nights or lazy weekends when only something hearty will do.

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Smoky BBQ Beef Mince Pie

Ingredients:

Pie Filling:

500g beef mince

1 small onion, finely diced

1 clove garlic, minced

1 Tbsp Avohaven Flavour Blend Smoky Sweet BBQ seasoning

1 tsp Avohaven Flavour Blend SPG+

1 Tbsp Worcestershire sauce

2 Tbsp tomato paste

1 cup beef stock

1 tsp cornflour (optional, to thicken)

1/3 cup grated cheese

Pastry:

2 sheets puff pastry (or 1 sheet shortcrust for the base, 1 sheet puff for the top)

1 egg, beaten (for egg wash)

Instructions:

Heat a large pan over medium heat. Add a little oil and sauté the diced onion until soft and translucent. Add garlic and cook for another 30 seconds.

Add the beef mince to the pan, breaking it up with a spoon as it browns. Once browned, stir in the Smoky Sweet BBQ seasoning, SPG+, Worcestershire sauce, and tomato paste.

Pour in the beef stock and bring to a gentle simmer. Cook uncovered for 10–15 minutes until the sauce reduces slightly. If needed, mix cornflour with a little cold water and stir it into the filling to thicken.

Preheat oven to 200°C (fan bake). Line a pie dish with a sheet of shortcrust pastry (or puff if using only puff). Press into the edges and trim any overhang. Prick the base lightly with a fork.

Spoon the cooled beef filling into the pastry-lined dish.

Sprinkle the cheese over the beef filling

Cover with the second sheet of puff pastry. Press the edges to seal and trim any excess. Cut a small steam hole in the centre.

Brush the top of the pie with beaten egg. Bake for 25–30 minutes or until the pastry is puffed and golden brown.

Let the pie rest for 5 minutes before slicing. Serve hot with your favourite chutney, salad, or mashed potatoes.