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Mini beef pies
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Australian inspired mini beef pies featuring classic ingredients from Down Under.
Ingredients:
  • 18.20 gm olive oil
  • 1 onion, finely chopped
  • 5 bacon rashers, finely chopped
  • 500g beef mince
  • 60ml worcestershire sauce
  • 41.60 gm tomato sauce (ketchup)
  • 20.00 ml Vegemite
  • 2.50 gm curry powder
  • 1/2 tsp grated nutmeg
  • 250ml beef stock
  • 3 sheets frozen shortcrust pastry, thawed
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • 40.00 ml poppyseeds
  • Tomato relish (related recipe), to serve
Instructions:
  • Preheat oven to 200°C. In a frypan over medium heat, sauté onion in oil until softened. Crisp up bacon, then add mince and cook until browned. Stir in sauces, Vegemite, curry powder, nutmeg, flour, and season. Pour in stock, simmer for 10 minutes until thickened, then cool.
  • Prepare the muffin pan by greasing it. Cut out 12 shortcrust pastry rounds using an 11cm pastry cutter, and use them to line the holes. Fill each with the meat mixture. Cut out 12 puff pastry rounds using an 8cm cutter. Brush the edges with water and place them over the pies, pressing to seal. Crimp the edges with a fork, then brush the pastry with egg and sprinkle with poppyseeds. Bake until golden for about 35 minutes. Serve with tomato relish.

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