Little Meat Pies
Little Meat Pies are a delicious and hearty treat, perfect for any occasion. These savory pastries are filled with a flavorful mixture of beef, vegetables, and spices, all encased in golden, flaky puff pastry. Ideal for parties or as a comforting snack, they are sure to please everyone.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 500g beef mince
- 1 carrot, grated
- 1 zucchini, grated
- 1/4 cup tomato paste
- 1/4 cup beef stock
- 1 tsp Worcestershire sauce
- 1 tbsp plain flour
- Salt and pepper to taste
- 4 sheets puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 200°C (390°F) and grease a 12-hole muffin tin.
- In a large frying pan over medium-high heat, brown the beef mince.
- Add the chopped onion and crushed garlic to the pan and cook until softened.
- Stir in the grated carrot and zucchini. Cook for a few more minutes until the vegetables are tender.
- Add the tomato paste, beef stock, and Worcestershire sauce to the pan, stirring to combine.
- Sprinkle the flour over the mixture and stir well to thicken the sauce. Season with salt and pepper to taste. Remove from heat and let it cool slightly.
- Cut circles from the puff pastry sheets to line the base and sides of the muffin holes.
- Spoon the meat mixture into the pastry-lined muffin tin, filling each hole.
- Cut smaller circles from the remaining puff pastry to create lids for the pies. Place the pastry lids over the meat filling and press the edges to seal.
- Brush the tops of the pies with beaten egg. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
- Allow the pies to cool slightly in the tin before removing them.
Nutrition
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg