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Mini mince pies
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Ingredients:
  • 27.30 gm olive oil
  • 200g lean beef mince
  • 1 small carrot, peeled, grated
  • 1 small zucchini, grated
  • 400g can diced tomatoes
  • 22.60 gm barbecue sauce
  • 62.50 ml frozen peas
  • 12 slices wholemeal bread
  • 62.50 ml grated tasty cheese
  • tomato sauce, to serve
Instructions:
  • Preheat the oven to 200°C. Brush a 12-hole 1/3-cup capacity muffin tray with oil. Heat some oil in a non-stick pan over medium-high heat. Add the mince and cook, stirring occasionally with a wooden spoon for 6-8 minutes until browned.
  • Add the vibrant carrot and zucchini, then cook while stirring for 3 to 4 minutes until tender. Introduce the juicy tomatoes and flavorful barbecue sauce, stirring until well mixed. Bring the mixture to a boil, then lower the heat to medium-low and let it simmer for 10 minutes until the liquid reduces. Finally, mix in the sweet peas and season generously with salt and pepper.
  • Flatten bread slices with a rolling pin, then use a 10cm round biscuit cutter to create rounds. Line greased muffin holes with the bread rounds and bake for 5 minutes or until crisp.
  • Fill each bread case with a generous 2 tablespoons of mince mixture. Top with cheese and bake for 12-15 minutes until heated through. Serve with tomato sauce.

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