The Courier-Mail

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More delish gadget baking

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SUCCULENT MEAT PIES SERVES 88. PREP 50 MINS. COOK 40 MINS INGREDIENT­S

• 1 tbs olive oil

• 1 brown onion, finely chopped • 500g beef mince

• 50g ( 1/ cup) gravy mix

3

• 1 tbs Worcesters­hire sauce

• 60ml (¼ cup) tomato sauce, plus extra to serve

• white pepper, to season

• 4 sheets (25 x 25cm) frozen puff pastry, just thawed

• 1 egg, lightly whisked

METHOD

1 Heat the oil in a large frying pan over medium heat. Add onion and cook, stirring often, for two minutes or until softened. Add the mince and cook, stirring to break up any lumps, for five minutes or until brown and cooked through.

2 Sprinkle the mince with the gravy mix. Stir to coat. Add 250ml water and cook, stirring, for one minute or until sauce thickens slightly.

Add both the tomato and the Worcesters­hire sauces and season with salt and white pepper. Simmer, stirring often, for 10 minutes or until thick. Remove from heat. Cover and set aside for 30 minutes to cool.

3 Use the pie maker pastry cutter to cut 8 large and 8 small circles from the pastry dough. Press 4 large dough circles into the pie holes. Spoon mince mixture over dough base until level. Top with the 4 small dough circles. Brush with egg. Turn on the pie maker. Close and cook for 10 minutes or until pastry is golden.

4 Repeat with the remaining pastry and mince. Serve pies hot with tomato sauce.

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