Why would you bother to make your own party pies? Crumbly, buttery pastry, rich, luscious meat filling, fresh ingredients, no preservatives are just a few reasons I can think of!
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- 2 brown onions, finely diced (I used a food processor)
- 6 tablespoons olive oil, divided
- 500g coarsely minced beef
- 1L beef stock
- 2 tablespoons plain flour
- 1 tablespoon worcestershire sauce
- 1 tablespoon tomato ketchup
- 1 rounded teaspoon vegemite
- 2 sprigs thyme, leaves stripped
- salt and pepper to taste
- melted butter for greasing
- 3 sheets all butter puff pastry
- 1 egg and a little water as an egg wash
Pour half the olive oil into a pan on medium-high heat and add the onions. Cook gently until golden brown, stirring frequently. It should take around 10 minutes. Remove the onion from the pan and set aside. Add the other half of the olive oil and then the mince, breaking it up with a wooden spoon. Cook until the juices released have evaporated and the meat starts browning and catching on the bottom of the pan.
At this stage add the onions back to the pan along with the flour, stirring and cooking the flour through for about a minute. Add the beef stock along with the worcestershire sauce, tomato ketchup and vegemite. Bring to the simmer. Add the thyme leaves and taste for salt and pepper.
Simmer the mixture on low heat with the lid slightly ajar, stirring every 5-10 minutes and checking the thickness of the sauce. You want to cook the sauce for at least 40 minutes to an hour. If the sauce gets too reduced, just add a little more water to thin it out. You want the sauce to be thick and to hold itself together, but not dry and burnt tasting.
Set the sauce aside to cool to room temperature. You can make the sauce ahead of time and store it in the fridge if you like. It can be used straight from the fridge. Preheat your oven to 200°C. Using a pastry brush, liberally grease a 12 hole muffin tin with melted butter, making sure that you get the sides and the top of the tin as well to ensure easy removal of the pies.
Using a 9cm diameter pastry cutter (or glass) cut out 12 rounds of puff pastry. Lay each into one of the muffin holes. Spoon about a tablespoon of the meat sauce into each pastry case.
Now using an 8cm cutter, cut 12 more circles for the tops. Lay each on top of the filled pies and lightly pinch the edges together. Brush a little egg wash on each pastry top.
Bake for around 20-25 minutes, until the pastry is golden and the filling is heated through. Serve with tomato sauce.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.