Name: Mini beef and beer pies
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Ingredients: 1 tablespoon vegetable oil; 3 rashers rindless bacon, finely chopped; 1 onion, finely chopped; 500 gram beef mince; 1/4 cup plain flour; 375 millilitre bottle beer; 1 cup beef stock; 4 sheets frozen shortcrust pastry, thawed; 3 sheets frozen puff pastry, thawed; 1 egg, lightly beaten; tomato sauce, to serve

Ingredients

1 tablespoon vegetable oil

3 rashers rindless bacon, finely chopped

1 onion, finely chopped

500 gram beef mince

1/4 cup plain flour

375 millilitre bottle beer

1 cup beef stock

4 sheets frozen shortcrust pastry, thawed

3 sheets frozen puff pastry, thawed

1 egg, lightly beaten

tomato sauce, to serve

Method

1.Preheat oven to hot, 200°C. Lightly grease three 12-hole mini-muffin pans.

2.Heat oil in a large saucepan on high. Sauté bacon and onion for 3-4 minutes until onion is tender.

3.Add mince. Brown well for 4-5 minutes, breaking up lumps with the back of a spoon as it cooks.

4.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.

5.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.

7.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.

8.Bake for 12-15 minutes until golden and puffed. Rest in pan for 5 minutes before serving with tomato sauce.

Filling can be made ahead of time and chilled until required.
Note

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