Minced Meat Pies

Summary

Ingredients

• 4 slices puff pastry
• 2 tomato (s), sliced
• 0.5 teaspoon ½ oregano, dried
• 1 tablespoon oil
• 1 onion (s), chopped
• 500 g minced beef
• 2 tablespoon flour
• 375 ml beef broth
• 4 tablespoon tomato paste
• 2 teaspoons Worcestershire sauce
• 1 tablespoon rosemary, chopped
• 2 cloves garlic, crushed

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Instructions

1. Heat 1 tablespoon oil in a saucepan over medium-high heat. Add the chopped onion and crushed garlic, cook for 3 minutes until golden.
2. Add 500 g minced beef, breaking it apart as it cooks, until all the liquid has evaporated (about 5-7 minutes).
3. Sprinkle 2 tablespoons flour over the meat and stir well. Cook on medium heat for 1 minute.
4. Add 375 ml beef broth, 2 teaspoons Worcestershire sauce, 4 tablespoons tomato paste, and 1 tablespoon chopped rosemary. Stir to combine and bring to a boil.
5. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the mixture is thickened and reduced. Remove from heat and let cool to room temperature.
6. Preheat the oven to 210°C (or 190°C for gas ovens) / 410°F.
7. Cut circles from the 4 slices of puff pastry using a glass approximately 10 cm (4 inches) in diameter, making roughly 16 circles total.
8. Line large muffin tins with the pastry circles.
9. Divide the cooled filling among the pastry cups.
10. Slice the 2 tomatoes thinly and place 1 slice on each pie. Sprinkle with the ½ teaspoon dried oregano (roughly a pinch per pie).
11. Bake for 25 minutes until the pastry is golden brown and crispy.
12. Serve warm.