These are amazing little pies that are so easy to make and can be used for all ocassions everyone loves the bite size bits the secret to the flavour is the roast meat gravy mix it gives the pies that bit extra taste that makes it speacial
1 tbs vegetable oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
500g lean beef mince
1 large carrot, peeled, coarsely grated
1/4 cup powdered roast meat gravy
1 cup water
2 sheets ready-rolled short crust pastry, just thawed
2 sheets ready-rolled puff pastry, just thawed
1 egg, lightly whisked
Heat oil in a medium frying pan over medium heat.
Add onion and garlic and cook, stirring, for 2 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour.
Add the carrot and stir until well combined.
Add gravy Mix then water and whisk with a fork until combined and continue cooking stirring, for 2 minutes or until sauce thickens slightly.if you need to thicken it a bit more add a tablespoon of cornflour and cook thru
Remove from heat.
Cover and set aside for 30 minutes to cool.
Preheat oven to 180°C.
Cut the short crust pastry sheets into 24 even squares. Line twenty-four 40ml (2-tbs) capacity mini muffin pans with the short crust pastry squares. Spoon mince mixture among pastry cases.
Cut puff pastry sheets into 24 even squares. Top each pie with a pastry square or circle
Use a small sharp knife to trim excess pastry if needed
Brush tops with egg or milk
Bake in oven for 20 minutes or until golden brown. Remove from oven and set aside in the pans for 5 minutes to cool. Serve pies with tomato sauce
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