Eid plaited mince pie

Eid plaited mince pie

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  • 8 to 10
  • Easy
  • 30 minutes
  • 25–30 minutes

“This mince-and-egg-filled pie is the perfect sharing dish for your Eid breakfast. It has a deliciously spiced filling encased in crispy puff pastry and makes for great leftovers the next day.”- Fatima Saib


  • 2 onions, sliced
  • 2 T butter
  • 2 T olive oil
  • 2 t garlic powder
  • 2 t onion powder
  • 2 t smoked paprika
  • 1 ½ t salt
  • ½ t black pepper
  • 1 t chilli flakes
  • 1 x 500 g pack Woolworths halaal beef mince
  • 4 T fresh coriander, chopped
  • 2 green chillies, chopped
  • 1 free-range egg
  • ½ cup breadcrumbs (45 g)
  • 2 x 250 g Woolworths frozen all butter puff pastry sheets, thawed
  • 4 free-range eggs, hard-boiled
  • chutney, for serving
  • For topping:
  • 1 free-range egg, beaten
  • sesame seeds, for sprinkling
  • sea salt, for sprinkling

Cooking Instructions

1. Place the onions, butter, and oil in a saucepan over a medium heat. Cook until caramelised, about 15–20 minutes., stirring every few minutes. Turn off the heat and add the spices. Stir to combine, then set aside to cool slightly, about 5 minutes.

2. Preheat the oven to 200°C. In a bowl, combine the mince, coriander, chilli, egg and breadcrumbs. Add the caramelised onion mixture and mix well to combine.

3. Place the puff pastry sheets on a tray, lengthways, with one sheet slightly overlapping the other to make one long sheet.  Score 2 lines down the middle of the pastry and then score more lines on both sides of the original line, in 5 cm intervals on either side.

4. Place the mixture filling in the centre of the pastry (in between the scored line running vertical), making a long, sausage-like shape. Slice the boiled eggs and place them onto the filling.

5. Using a pair of scissors, cut on the scored lines that are horizontal from the filling. Fold the pastry strips over the filling, alternating from left to right, to make a plait.

6. Brush with the beaten egg and sprinkle over the sesame seeds and salt. Bake for 25–30 minutes, or until golden and puffy. Slice and serve with chutney.

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Photography: Shavan Rahim
Videography: Kaylene Sauls
Food assistant: Kate Ferreira
Fashion & Homeware: Joanita Cillie

Fatima Saib Recipe by: Fatima Saib
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