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Savoury Mince Beef Tart

Minced Beef tart was something my mother often made and is a firm favourite recipe in my family now. It does require some time, as does anything involving pastry, but it is well worth the effort.

Servings: 6

Cooking time: 3 hours

Minced Beef Tart Recipe

What you’ll need

Heavy Based Casserole pan

10″ oven proof plate

Ingredients – Savoury Minced Beef Tart


  • 9 oz plain flour
  • 4 ½ oz butter
  • Pinch of salt
  • 2 egg yolks + approximately 5 – 6 tablespoons cold water


  • 400g-500g minced beef
  • 1 onion, finely chopped
  • 3 sticks celery, finely chopped
  • 2 carrots, chopped
  • 2 cloves garlic, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1x 400g tin plum tomatoes
  • 1 glass of red or white wine (optional)
  • 130ml water
  • 1 bay leaf
  • 1 tablespoon thyme, chopped
  • 1 teaspoon plain flour
  • Olive oil
  • Salt and pepper
  • Worcestershire sauce (optional)


  1. To make the pastry put the flour in a bowl, rub in the butter until combined but do not over work it. Add the salt.
  2. Beat the egg yolks with half of the water and add, mix in with a knife and bring together with your hand. Add more water as required.
  3. There should be just enough liquid to make the mixture come together so it leaves the bowl clean but is not sticky.
  4. Alternatively, using a food processor, blitz the flour and butter together with the sugar and salt.  Add the egg mixture and blitz until it just starts coming together.
  5. Divide the pastry in two and wrap in cling film, rest in the fridge for about 30 minutes – 1 hour. The resting allows the gluten in the flour to relax so that the pastry is easier to roll out.
Minced beef tart recipe

To make the filling

  1. In a heavy based pan or casserole dish, heat a little olive oil and add the chopped vegetables along with the chilli, garlic and thyme.
  2. Season with salt and pepper and allow to cook on a gentle heat until beginning to soften and colour a little (takes about 20 minutes or so). It’s really important for good flavour to cook the vegetables well at this point.
  3. Then add the meat, turn the heat up and stir until the meat is brown.
  4. Season again with salt and pepper, add the flour and then the wine, cook a few minutes then add the tomatoes and stir in, add the water (the liquid should be about level with the meat).
  5. Add a dash of Worcestershire sauce if using.
  6. Bring to the boil, then cover with a lid and simmer gently on the lowest heat or put in the oven at 150C for approximately 2 hours. This long, slow cooking will make the minced beef tender.
  7. Taste and adjust seasoning if necessary. It should taste delicious at this point. If it’s a bit bland add another good dash of Worcestershire sauce.
  8. When the minced beef is completely cold you can start to roll out the pastry.

To make the Tart

  1. Preheat the oven to 180°C
  2. On a lightly floured surface roll half of the pastry just large enough to cover your plate.
  3. Then roll the other half of the pastry just a bit larger the the plate.
  4. Spoon the cold minced beef onto the pastty on the plate. Leave a good rim around the edge.
  5. If there is a lot of liquid in the meat just strain it off a bit. Add a generous amount of the cooked mince.
  6. Then go round the edge of the pastry with your fingers dipped in a little cold water. Just enough to dampen the edge slightly.
  7. Lift the second layer of pastry and lay it on top.
  8. Press down firmly round the edge and then trim and seal it with a knife.
  9. Put the tart on a flat try.
  10. Brush with some egg wash and place in the preheated oven for 40 minutes or until golden.


You can easily make the minced beef for this the day before and then make the tart the next day.

The wine is optional but it does add a nice depth of flavour and white or red wine will work well. Just make sure to always bring it to the boil after you add wine, as this evaporates the alcohol and leaves the flavour.

This will reheat perfectly the next day.

I like to serve this Minced beef Tart with small boiled or roast potatoes and something green, peas or a salad.

I will be cooking some of my favourite recipes in my seasonal cooking Classes. Join us !



Friday morning’s class was very enjoyable. The visit to your local orchard really set the scene! Michelle and her husband gave us a great insight into life in the orchard! It was lovely to meet them and learn about the upcoming apple harvest.

As always your class was an inspiration; I always enjoy your demos.

Well done and thank you!

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