Ingredients
- 1 tablespoon oil
- 1 brown onion halved, finely chopped
- 2 garlic cloves crushed (I used minced garlic from a jar)
- 500 g 18oz lean beef mince
- 1 carrot peeled, coarsely grated (I chopped mine finely in my chopper)
- 25 g ¼ cup (1oz) powdered gravy
- 250 ml 1 cup (8oz) boiling water
- 2 sheets ready-rolled shortcrust pastry just thawed
- 2 sheets ready-rolled puff pastry just thawed
- 1 egg lightly whisked
- Tomato ketchup to serve
- I added 200g 7oz of finely chopped mushrooms
Instructions
- Heat oil in a medium frying pan over medium heat.
- Add onion and garlic and cook, stirring, for 2 minutes or until onion softens.
- Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince browns.
- Add the carrot (and mushroom) and stir until well combined.
- Meanwhile, place gravy powder in a heatproof jug.
- Add boiling water and whisk with a fork until combined.
- Add to mince mixture and cook, stirring, for 2 minutes or until sauce thickens slightly.
- Remove from heat.
- Cover and set aside for 30 minutes to cool.
- Preheat oven to 180°C (360°F).
- Cut the shortcrust pastry sheets into 24 even squares (I used circles).
- Line mini muffin pans with the shortcrust pastry squares (circles . Spoon mince mixture among pastry cases.Cut puff pastry sheets into 24 even squares.
- Top each pie with a pastry square.
- Use a small sharp knife to trim excess pastry.
- Brush tops with egg.
- Bake in oven for 20 minutes or until golden brown.
- Remove from oven and set aside in the pans for 5 minutes to cool.
- Serve pies with tomato sauce.
Notes
This is the note from the recipe - You can freeze these pies for up to 1 month . Cool to room temperature, wrap in plastic wrap, (I didn't wrap mine individually. I stacked mine in a tupperware container with freezer go-between) then label, date and freeze. Place in the fridge overnight to thaw. To reheat, preheat oven to 180°C. Place pies on a baking tray and cover with foil (I didn't cover mine). Cook in oven for 15 minutes or until heated through.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
