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Mini beef pies

Iain Gillespie

Makes 24

1 tbsp olive oil

1 onion, finely chopped

500g beef mince

1/4 cup tamari

1 tsp curry powder

1 tbsp plain flour

salt and freshly ground black pepper

1 cup beef stock

3 sheets short-crust pastry, defrosted

2 sheets puff pastry, defrosted

1 egg, beaten

sesame seeds

tomato relish to serve

Preheat oven to 200C. Heat oil in a frying pan over medium heat. Cook onion, stirring, for 2-3 minutes until softened. Add mince and cook, breaking up any lumps with a spoon, for 3-4 minutes until browned. Stir in tamari, curry powder and flour. Season. Add stock and cook for 5 minutes, then reduce heat to low and simmer for 10 minutes or until thick. Cool. Grease a 24-hole, mini-muffin pan. Using an 8cm pastry cutter, cut out 24 short-crust pastry rounds, use to line holes. Fill with meat mixture. Using a 6cm cutter, cut out 24 puff-pastry rounds. Brush edges with egg wash and place over pies, pressing edges to seal. Crimp edges with a fork, then brush pastry with egg and sprinkle with sesame seeds. Bake for 35 minutes until golden. Serve with tomato relish.