Hand held beef mince pies
The best party pies
4
Serves
40 mins
Prep Time
40 mins
Cook Time
Recipe author
Kathy Paterson
One that the kids will be sure to love and whats better? It's good for them too, mince is rich in protein, iron and zinc!
Rate this recipe
Share
Ingredients
Beef
500g Quality Mark beef mince
i
2 handfuls baby spinach
i
chopped
1 onion
i
finely chopped
1 tsp ground allspice
1 tsp ground cumin
1 Tbsp tomato paste
1 cup beef stock
3 Tbsp pine nuts
100g cheddar cheese
cut into small cubes
To assemble
3 sheets puff pastry
thawed
1 egg
lightly beaten with a little milk
To serve
tomato sauce
Method
To Make Filling
To Assemble
1
Preheat oven to 190°C conventional.
2
Heat a large frying pan over a medium heat.
Start Timer
3
Place spinach in the pan and cook, stirring occasionally, for 1-2 minutes until the spinach has wilted.
4
Drain well and roughly chop.
Start Timer
5
Add a dash of oil to the frying pan with the onion and cook over a low heat for about 5 minutes or until the onion is soft but not coloured.
6
Increase the heat and add the beef mince, stirring to break up the mince and prevent the onion from burning.
7
Cook until the mince begins to brown, about 10 minutes.
Start Timer
8
Stir in the spices and cook for 1 minute, then add the tomato paste and cook for a further minute.
Start Timer
9
Stir in the beef stock, season and cook until the stock has been absorbed. Set aside.
10
Once cool, stir through the chopped spinach, toasted pine nuts and cheese.
Nutrition Information per Serving (430g)
This nutrition analysis is based on 4 serves and is for the beef mince pies only.
Energy
3440kJ (822 kcal)
Protein
46.1g
Total Fat
44.9g
Saturated Fat
18.5g
Carbs
56.8g
Dietary Fibre
6.2g
Sodium
984mg
Iron
4.7mg
Zinc
7.3mg
Vitamin B12
1.4µg
