Mini Meat Pies


  • 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.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.