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Party-pie pops
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Prep Time:
50 minutes
Cook Time:
45 minutes
Total Time:
95 minutes
Use number or decorative cutters for a fun and personalized touch to your birthday treats.
Ingredients:
  • 1 zucchini, grated
  • 18.40 gm vegetable oil
  • 1 garlic clove, crushed
  • 400g beef mince
  • 1 carrot, grated
  • 40.00 ml salt-reduced gravy powder
  • 125.00 gm boiling water
  • 65.00 gm tomato sauce
  • 24.40 gm Worcestershire sauce
  • 3 sheets frozen shortcrust pastry, partially thawed
  • 4 sheets frozen puff pastry, partially thawed
  • 2 egg yolks, lightly beaten
  • Tomato sauce, to serve
Instructions:
  • In a large frying pan over medium heat, heat oil and sauté onion until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Brown the mince for 5 minutes, breaking it up with a wooden spoon. Add carrot and zucchini, cook until carrots are softened, about 2 minutes.
  • Sprinkle in savory gravy powder. Stir constantly for 30 seconds. Pour in boiling water, along with tomato and Worcestershire sauces. Keep stirring for 5 to 8 minutes until the mixture thickens. Allow it to cool fully.
  • Preheat the oven to 200C/180C fan-forced. Lightly grease two 12-hole patty pans with a 1 1/2-tablespoon capacity. Cut out 24 rounds from shortcrust pastry using a 7cm round fluted cutter and place them in the prepared pans.
  • Fill each pastry case with 1 level tablespoon of filling. Cut 24 rounds from 3 puff pastry sheets using a 6.5cm round fluted cutter. Place an ice-cream stick on top of the filling, top with a puff pastry round, and seal edges with a fork. Brush the pies with egg yolk. Cut out 24 numbers from the remaining puff pastry sheet using a 4cm-long number-shaped cutter, then place one number on top of each pie and press lightly to secure. Brush with more egg yolk.
  • Bake for 20 minutes, switching trays halfway through, until the pastry is golden. Allow to sit for 5 minutes before serving with tomato sauce.

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