MINI AUSSIE BEEF AND BEER PIES

INGREDIENTS

1 tbsp extra virgin olive oil

1 large brown onion, finely chopped 500g lean beef mince

2 tbsp plain flour

375ml bottle beer

2 tbsp tomato paste

2 tbsp Worcestershire sauce

2 tbsp barbecue sauce

2 sheets frozen shortcrust pastry, partially thawed

1 egg, lightly beaten

1 sheet frozen puff pastry, partially thawed Tomato sauce, to serve Oven-baked chips, to serve

Step 1:

Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 5 to 6 minutes or until softened. Increase heat to high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned.

Step 2:

Mix flour with ¼ cup water to form a smooth paste. Add beer, flour mixture, tomato paste and sauces to mince. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 25 to 30 minutes or until thickened. Season with salt and pepper. Cool completely.

Step 3:

Preheat oven to 220C/200C fan-forced. Place a large baking tray in the oven. Grease 4 x 3.5cm-deep, 8cm (base) x 11cm (top) pie tins. Cut each shortcrust pastry sheet in half diagonally. Line base and side of each pie tin with shortcrust pastry. Divide mince mixture among pastry cases. Brush pastry edges with egg. Cut puff pastry into quarters.

Place over mince mixture.

Press with a fork to seal. Trim edges. Brush with egg. Using a sharp knife, make a small cross in the top of each pie. Season well with salt and pepper.

Step 4:

Place pies onto hot tray in oven. Bake for 20 to 25 minutes or until golden. Serve with tomato sauce and chips.