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Open beef, spinach & feta pies
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious beef pies, ideal for any day of the week.
Ingredients:
  • Olive oil spray, to grease
  • 2 sheets (25 x 25cm) ready-rolled frozen reduced-fat shortcrust pastry, just thawed
  • 1 small brown onion, halved, thinly sliced
  • 250g lean beef mince
  • 60ml (1/4 cup) dry white wine
  • 1 x 400g can whole peeled tomatoes, drained, coarsely chopped
  • 12.20 gm Worcestershire sauce
  • 35g low-fat feta, crumbled
  • 15g kalamata olives, thinly sliced
  • 25g baby spinach leaves
Instructions:
  • Preheat your oven to 190C. Grease four 185ml (3/4-cup) non-stick Texas muffin pans with olive oil spray. Cut 2 discs from each pastry sheet using a 13cm-diameter round cutter, then line the muffin pans with the pastry discs and refrigerate for 10 minutes.
  • Line pastry bases with baking paper and fill with pastry weights, rice, or dried beans. Bake for 12 minutes until golden. Remove paper and weights, then continue baking for 8 more minutes until golden. Take out from the oven.
  • Spray a non-stick frying pan with olive oil spray and heat over medium-high heat. Cook the onion until golden, then add the garlic and mince, breaking up any lumps with a wooden spoon. Pour in the wine and cook until the liquid reduces by half.
  • Combine the tomato and Worcestershire sauce in a pot and bring to a boil. Reduce heat and simmer for 10 minutes until the sauce thickens. Remove from heat and stir in the feta and olives. Season with salt and pepper to taste.
  • Arrange the pastry cases on a serving platter. Fill each pastry case with the beef mixture. Garnish with spinach and serve promptly.

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