Mini beef and beer pies
Preparation time35 mins
Cook time35 mins
- Vegetable oil - 1 tbsp
- Rindless bacon, finely chopped - 3 rashers
- Onion, finely chopped - 1
- Beef mince - 500 g
- Plain flour - 1/4 cup
- Beer - 375 ml
- Beef stock - 1 cup
- Frozen shortcrust pastry, thawed - 4 sheets
- Frozen puff pastry, thawed - 3 sheets
- Egg, lightly beaten - 1
- Tomato sauce, to serve
Preheat oven to hot, 200°C. Lightly grease three 12-hole mini-muffin pans.
Heat oil in a large saucepan on high. Sauté bacon and onion for 3-4 minutes until onion is tender.
Add mince. Brown well for 4-5 minutes, breaking up lumps with the back of a spoon as it cooks.
Blend in flour. Cook, stirring, for 2 minutes. Gradually stir in beer and stock. Bring to boil, stirring. Reduce heat. Simmer, uncovered, for 10 minutes, until mixture reduces and thickens. Transfer mixture to a large bowl. Cool filling for 10 minutes, then chill until cold.
Meanwhile, using a 6.5cm cutter, cut 9 rounds from each shortcrust pastry sheet. Press 1 round into each muffin pan hole. Using a 5.5cm cutter, cut 12 rounds from each puff pastry sheet.
6.Spoon 2 heaped teaspoons of chilled filling into each muffin pan hole, brushing edge with a little egg. Top each pie with smaller pastry rounds.
Press gently around the edge to seal. Brush the tops with remaining egg. Using a sharp knife, make two small slits for air holes in the top of each pie.
Bake for 12-15 minutes until golden and puffed. Rest in pan for 5 minutes before serving with tomato sauce.
Tip: filling can be made ahead of time and chilled until required.