Ingredients
Scale
- 250g beef or lamb mince
- ½ onion, diced
- 2 garlic cloves, diced
- Oil
- 150g boiling water
- 2 beef stock cubes
- 1 tablespoon cornflour
- 1 tablespoon tomato sauce
- 1 tablespoon worstershire sauce
- Pepper, to taste
- 3 sheets of puff pastry or two sheets shortcrust pastry for bases and 2 sheets puff pastry for tops
- 1 egg, lightly beaten
Instructions
- Thaw pastry.
- Add onion and garlic to a frying pan. Add a drizzle of oil and cook over medium heat until fragrant and translucent.
- Blitz on speed 7 for 5 seconds.
- Add mince and cook until browned.
- Combine water and stock cube.
- Pour into meat mixture, leaving 1 tablespoon of stock behind.
- Add cornflour to stock and mix to dissolve. Add to meat mixture.
- Add sauces and pepper.
- Cook over low to medium heat for 10 minutes or until thickened.
- Cut 10 rounds from pastry and pop into 10 holes in a muffin tin.
- Add 2 tablespoons of meat mixture to the pastry.
- Cut 10 rounds from pastry for the lids of the pies.
- Place a lid on top of each pie and pinch with bottom layer of pastry to seal.
- Brush with a little beaten egg over the top and bake for 20 minutes or until golden.
- Prep Time: 15
- Cook Time: 40