Mini Meat Pies
Ingredients
| 6 sheets puff pastry | ||
| 6 sheets puff pastry | ||
| 1 tsp dried oregano | ||
| 1 tbs olive oil | ||
| 1 onion, chopped | ||
| 2 cloves garlic, crushed | ||
| 1 lb ground chuck | ||
| 2 tbs flour | ||
| 1 and 1/2 cups beef stock | ||
| 1/3 cup tomato sauce | ||
| 2 tsp Worcestershire sauce | ||
| 1 tsp thyme |
- Preheat oven to 400 degrees.
- Cut the pastry into 24 circles using a 3 inch round cutter.
- Press circles into to lightly greased 12 hole baking tins.
- To make the filling, heat the oil in a heavy based pan, add the onion and garlic and cook over medium heat for 2 minutes, or until onions are soft.
- Add the ground beef and stir over high heat for 3 minutes, or until well browned and all the liquid has evaporated.
- Add the flour and stir until combined, then cook over medium heat for 1 minute.
- Add the beef stock, sauces and herbs and stir over the heat until boiling. Reduce the heat to low and simmer for 5 minutes, or until the mixture has reduced and thickened.
- Allow to cool.
- Divide the filling among the pastry circles, then top each with two half slices of tomato and sprinkle with oregano.
- Bake for 25 minutes, or until the pastry is golden brown and crisp.
- Serve hot.
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