Little Meat Pies
Makes 12 muffin-size pies
- 3 sheets frozen pie dough
- 2 sheets frozen puff pastry
- 1 tablespoon oil
- 1 onion, diced
- 2 cups chopped beef
- 1 tablespoon tomato paste
- 2 cups beef stock
- 1/2 cup red wine (optional)
- 2 teaspoons Worcestershire sauce
- 1 tablespoon cornmeal
- 2 tablespoons water
- Sea salt and freshly ground black pepper
- 1 egg, lightly beaten
For the filling, heat the oil in a saucepan over high heat, add the onion and cook for 2 minutes or until soft. Add the beef and cook until brown, about 5 minutes. Use the back of a wooden spoon to help break up the chunks. Add the tomato paste, stock, wine (if using) and Worcestershire sauce to the saucepan and simmer for 1 hour. Mix the cornmeal and water to make a smooth paste, stir into the beef mixture until thickened. Add salt and pepper to taste and leave to cool.
Preheat the oven to 350°F. Defrost the puff pastry sheets on a clean work surface, this takes about 10 minutes. From the pie dough, cut out 12 bases slightly larger than the holes of your muffin pan (or pie dishes) and push gently into muffin holes; you need about a small hang over the edge to ensure a good seal. You may need to re-roll the dough cut offs. Spoon in filling to just below top of dough. Cut out 12 lids from the puff pastry, place on the top of the pies, press edges of pastry together and trim. Brush the tops of the pies with egg and make a slit in the top. Bake for 25 minutes or until golden.
- Prepare the filling the night before or in the morning and store in the fridge until assembling pies.
- Muffin pan holes are deep and narrow and a bit fiddly to line with pastry. If you have pie pans, use these or invest in them if you are a pie-loving family!
- Cut small rounds from leftover pastry to make little quiche bases and fill with leftover meat mixture.