Mini Meat Pies

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 6 sheets shortcrust pastry, pre-rolled
• 2 small tomatoes, sliced
• 1/2 teaspoon dried oregano leaves
• 1 tablespoon oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 500 g beef mince
• 2 tablespoons plain flour
• 375 ml beef stock
• 80 ml tomato sauce
• 2 teaspoons worcestershire sauce
• 1/2 teaspoon mixed herbs

Recipe

• 1 preheat oven to 200°c.
• 2 cut pastry into 48 circles if making traditional pies, or 24 if making uncovered pies using a 7 cm round cutter.
• 3 press 24 circles into two lightly greased 12-hole patty tins.
• 4 to make filling, heat oil in heavy-based pan, add onion and garlic and cook over medium heat for 2 minutes or until onion is soft.
• 5 add mince and stir over high heat for 5 minutes or until well browned and all liquid has evaporated; using a fork to break up any lumps of mince.
• 6 add flour, stir until combined then cook over medium heat for 1 minutes.
• 7 add stock, sauces and herbs and stir over the heat until boiling.
• 8 reduce heat to low and simmer for 5 minutes or until mixture thickens.
• 9 stir occasionally then allow to cool.
• 10 divide filling among pastry circles.
• 11 top each with two half slices of tomato and sprinkle with oregano.
• 12 bake for 25 minutes or until pastry is golden brown and crisp.
• 13 for traditional pies, place the remaining pastry rounds over the tomato and oregano topping and seal the edges with beaten egg before baking.
• 14 serve hot.