this was the fastest photo shoot i have possibly ever taken… these pies literally had only moments out of the oven before my two-year old and 8 month old came scrambling into the kitchen one after the other.. the two-year old racing to the cutlery rack at a record speed so he could dive into one of the pies with no comprehension that they needed time to cool and i needed to take photos. My eight month old only tummy crawling, sensed the two-year olds urgency on the matter, she too could not move fast enough.. there was simply no time to waste.
Mini Beef Pies
500g premium mince,1 brown onion,3 tablespoons of Worcestershire sauce,2 tablespoons tomato sauce,1 tablespoon tomato paste,1 teaspoon of dried thyme,1 tablespoon plain flour,salt and pepper to taste, poppy seeds, 4 sheets of puff pastry, olive oil
Pre heat the oven to 200°C fan forced. brush three muffin trays with olive oil this should make 18 pies. Have pastry sheets out of the freezer and allow to defrost for 20 minutes. Meanwhile heat a non stick fry pan with a little olive oil and brown the mince, add the finely chopped onion, cook for a few minutes then add the sauces, thyme and flour. If the mix is dry then add a little water. Simmer for 10 minutes, season to taste. While the mixture is cooling down, cut the pastry circles using an egg ring, you should get 9 circles to each sheet of pastry. Line the muffin trays with the pastry, then spoon the cooled mix into the pastry cases, there is no need to blind bake the pastry first. Place the tops on, pressing down around the sides with a fork. brush with olive oil, lightly prick each one a few times with a knife and top with poppy seeds. bake for 20 to 30 minutes or until the pastry is golden brown.