Preparation time is 15minutes
Cook time is 1hours 30minutes
Total time is 1hours 45minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
10 Ingredients
- 1tablespoons olive oil
- 2 onion, peeled and finely minced
- 2 cloves garlic, peeled and finely minced
- 500grams beef mince
- 4tablespoons tomato paste
- 1 cup pale ale
- 1 cup beef stock
- 5 thyme
- 3 sheets puff pastry, thawed
- 1 egg, whisked
Description
Make the most of your pie maker with these rich and savoury mini meat pies.
Method
Step 1 of 4
To make the beef filling, heat the olive oil in a large cast iron skillet on medium low. Tip in the onions and cook for 10 minutes or until caramelised. Tip in the garlic and beef mince until the beef is browned for about 5 minutes.
Step 2 of 4
Stir in the tomato paste until well incorporated for about 30 seconds. Tip in the ale, beef stock and thyme. Make sure to scrape the bit at the bottom of the pan. Let it simmer 30 minutes or until the sauce is thickened. Set aside.
Step 3 of 4
Lightly heat and grease the pie maker. Cut 12 11cm rounds and 12 9.5cm small rounds from puff pastry. Line prepared holes with puff pastry rounds, pressing into base and side. Set aside the remaining pastry rounds in the fridge until required.
Step 4 of 4
Spoon ¼ cup of the filling into each pie maker hole. Top with the larger puff pastry rounds; press edges firmly to seal. Brush pastry with egg wash. Close lid; cook the pies for 8 minutes or until pastry is golden. Remove the pies and transfer to a wire rack. Repeat with the rest of the puff pastry.
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