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Party pies
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Perfect party pie, great for freezing.
Ingredients:
  • 9.20 gm rice bran oil
  • 1/2 small brown onion, finely chopped
  • 1 small carrot, peeled, grated
  • 300g lean beef mince
  • 22.20 gm tomato paste
  • 20.00 ml plain flour
  • 191.25 gm beef stock
  • 12.20 gm worcestershire sauce
  • 2 tsp fresh thyme leaves
  • 5 sheets frozen shortcrust pastry, partially thawed
  • 20.60 gm milk
  • Tomato sauce, to serve
Instructions:
  • In a hot frying pan, sauté onions until softened. Mix in garlic and carrot until carrot is soft. Add in mince, breaking it up with a wooden spoon, and brown for 6 minutes.
  • Stir in tomato paste and flour, cooking for 1 minute. Pour in stock, Worcestershire sauce, and thyme, bringing to a boil. Simmer on low heat, stirring, for 6 minutes until sauce thickens. Remove from heat and let cool for 10 to 15 minutes before serving.
  • Preheat the oven to 180°C/200°C fan-forced. Grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans. Cut 24 rounds using a 6.5cm cutter from half of the pastry sheets and use them to line the prepared pan holes.
  • Place 1 level tablespoon of mince mixture into each pastry case. Cut out 24 rounds from the remaining pastry using a 6cm cutter. Place the rounds on top of the mince mixture and seal the edges by pressing them together. Prick the top of each pie gently with a fork. Brush the tops with milk. Bake for 18 to 20 minutes, switching trays halfway through until the pies are golden and heated through. Allow them to sit for 1 minute before serving with tomato sauce.

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