Bakery style mince pies
The friday pie day classic
Serves
2 - 4
Prep Time
20 mins
Cook Time
40 mins
Time for pie. Why? Because these pieces of puff-pastry perfection are sprinkled throughout our memories, leaving a breadcrumb (pie-crumb?) trail of satisfaction. This recipe is hearty, durable and flavourful - and anyone can do it! Let a bit of kiwi nostalgia take over tonight.
This recipe is courtesy of https://groveavocadooil.co.nz
Print
ShareIngredients
500g Quality Mark beef mince
Grove avocado oil
for frying2 sheets puff pastry
partly flawed2 sheets shortcrust pastry
partly thawed1 onion
finely chopped2 garlic cloves
finely chopped½ cup red wine
½ tsp smoked paprika
½ tsp ground nutmeg
4 button mushrooms
roughly chopped2 carrots
grated2 Tbsp tomato paste
¼ cup beef stock
2 Tbsp instant gravy powder
mixed into 1 cup boiling water1 egg
lightly beaten
Method
Preheat the oven to 180°C. Leave the shortcrust and puff pastry sheets, covered with a tea towel, on the work bench to thaw.
Heat some avocado oil in a large frying pan over medium-high heat. Cook the onion and garlic, stirring, for 3-4 minutes or until the onion is softened.
Add the beef mince and cook for 3-4 minutes, breaking up the lumps with a spoon. Stir in the red wine, smoked paprika and nutmeg. Add the mushroom and carrot.
Cook, stirring occasionally, for 4-6 minutes until the liquid evaporates.
Reduce the heat to medium and add the tomato paste, beef stock, and the gravy. Stir to combine. Remove the pan from the heat. Taste, then season with salt and pepper.
Cut shortcrust pastry bottoms and puff pastry topping using a big circular jar or bowl.
Fill muffin tins with short crust bases and beef filling. Be careful not to overfill - this will cause the pies to leak and pop the tops.
Put the puff pastry lids on each pie and seal them with your finger.
Brush with beaten egg and prick with a fork. Bake them for 25 minutes or until flaky and golden.
Serve hot with tomato sauce. Enjoy!
