Ingredients
- 40ml (2 tablespoons) vegetable oil
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 2kg beef mince
- 8 tablespoons plain flour
- 750ml (3 cups) Massel beef stock
- 8 tablespoons tomato puree
- 100ml (5 tablespoons) Worcestershire sauce
- 40ml (2 tablespoons) soy sauce
- 2 teaspoons dried mixed herbs
- 4 sheets puff pastry
- 4 sheets shortcrust pastry
- 2 eggs, beaten
- Tomato sauce, to serve
Equipment
- You will need 16 (about 10cm wide) lightly greased disposable pie pans. Cake shops are usually willing to sell these.
Method
- Step 1Heat the oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes, stirring to prevent it from catching. Add the garlic and beef and cook for a further 15-20 minutes until the meat has completely browned. Stir in the flour, then add the stock, tomato puree, Worcestershire sauce, soy sauce and dried herbs. Partially cover and cook for 20-25 minutes, stirring occasionally to break up any lumps. Set aside to cool completely.
- Step 2Preheat the oven to 190°C.
- Step 3Cut each pastry sheet into four equal squares, then use the shortcrust pastry squares to line the base and sides of the tart pans (you may need to stretch the pastry slightly to make sure the inside of the pan is completely covered. Add the meat filling, then top with the puff pastry squares, pressing the edges well together. Use a sharp knife to trim any excess pastry, then use your thumb and forefinger to pinch the edges together to seal. Brush each pie with the egg and transfer to 2 large baking trays. Bake in the oven for 25 minutes until cooked and golden. (Depending on the size of your oven, you may need to cook the pies in batches.)
- Step 4Serve with tomato sauce.
Notes
Variations: Bacon and meat pies: Add 500g finely chopped rindless bacon while cooking the onion mixture. Beef and mushroom: Add 400g chopped field mushrooms with the beef mince. Curried beef: Add 2 tablespoons curry powder with the beef mince. Beef and tomato: Add two 400g cans drained chopped tomatoes with stock.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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