Ingredients
Method
1.Preheat oven to 180°C. Grease two mini muffin trays.
2.Heat the oil in a saucepan. Sauté the onion and garlic until soft, then add the carrot and mince, cooking until browned. Add the vinegar, water, bay leaf and seasoning. Simmer for 15 minutes, then set aside to cool.
3.Roll each pastry sheet out thinner than it comes, then cut into 12 rectangles and tuck each into the muffin holes, leaving some to overhang. Spoon the filling into each and bring the pastry corners roughly together to cover.
4.Bake for 15 minutes or until the pastry is golden.
5.While still hot, sprinkle over the Parmesan. Serve warm with strips of chargrilled capsicum and scattered basil leaves.
When serving canapés that can be eaten in one bite, remember it’s unsociable to serve them piping hot! These savouries can be made the day before and re-heated.
Note