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Steak, bacon and cheese pie pops
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate your party game with delicious mini pies on sticks.
Ingredients:
  • 9.20 gm olive oil
  • 1/4 small brown onion, finely chopped
  • 1 shortcut bacon rasher, finely chopped
  • 125g beef mince
  • 60ml (1/4 cup) Arrabbiata pasta sauce
  • 4 sheets shortcrust pastry, partially thawed
  • 30g (1/4 cup) coarsely grated fresh mozzarella
Instructions:
  • In a frying pan over medium heat, heat oil until shimmering. Cook onion and bacon, stirring occasionally, until golden brown, about 2 minutes. Transfer the mixture to a bowl.
  • Turn up the heat to medium-high and sauté the mince for 2 minutes, using a wooden spoon to break up any large pieces. Add the pasta sauce and bacon mix, then season with pepper. Lower the heat to medium-low and let it simmer for 5 minutes until it thickens. Allow to cool before using.
  • 1. Preheat your oven to 200°C (180°C fan forced) and line 2 large baking trays with baking paper. 2. Using a 7cm-round cutter, cut 16 discs from 2 sheets of pastry. 3. Arrange 8 pastry discs on each tray, making sure to leave space for iceblock sticks. 4. Insert an iceblock stick in the center of each disc and gently press down to secure. 5. Top each disc with 2 teaspoons of mince mixture and a sprinkle of mozzarella. 6. Using a 7.5cm-round fluted cutter, cut 16 more discs from the remaining pastry. 7. Place a pastry disc on top of each mince-filled disc and seal the edges with a fork. 8. Use a sharp knife to pierce each pastry.
  • Cut out letters from the leftover pastry scraps. Brush the pastry pops with beaten egg and place the letters on top. Bake the pastries in the oven, switching the trays halfway through, for 13-15 minutes until they are golden brown and fully cooked.

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