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Mini Meat Pies

Brenda Janschek

Ingredients
  

  • 1 brown onion finely chopped
  • 2 tablespoons butter
  • 3 garlic cloves finely chopped
  • 1 medium carrot finely chopped
  • 1 small zucchini finely chopped
  • 5 mushrooms finely chopped
  • 400 gms beef mince
  • 1 teaspoon oregano
  • 1 pinch cayenne pepper
  • 1 heaped teaspoon curry powder
  • 2 tablespoons tomato paste
  • 2 tablespoons tamari
  • Salt and pepper to taste
  • 1 cup beef stock
  • 1 tablespoon spelt flour
  • 3 - 4 sheets butter puff pastry
  • 1 egg
  • splash of milk
  • Sesame or poppy seeds

Instructions
 

  • Gently cook onions in the butter in a large frying pan. Add garlic after a couple minutes and saute for a minute.
  • Add the carrots and continue to cook until soft, then add zucchini and mushrooms and cook for a further couple of minutes.
  • Add the beef and cook until it is well browned, then add the oregano, cayenne pepper and curry powder and saute for 1 minute.
  • Stir through tomato paste, tamari, salt and pepper and then add the beef stock and simmer for a few minutes.
  • Add the spelt flour, mixing well, and allow to simmer for 15 minutes.
  • Preheat oven to 200 degrees C.
  • Grease 2 x 12 hole muffin tins.
  • Whisk together the egg and splash of milk.
  • Using a cookie cutter or empty glass jar, and while the pastry is still cold but malleable, cut out circles to fit into the muffin holes and for lids (noting I stretched out the pastry circles a little further with my hands for the bottom of the muffin holes).
  • Spoon in approximately two tablespoons of mince mixture into each hole (be careful not to overfill) then top with the lid and press sides down gently to seal the pie.
  • Brush the top of each pie with the egg wash and sprinkle with sesame or poppy seeds.
  • Bake in the oven for about 20 minutes or until golden.