Aussie Party Pies Food
AUSSIE PARTY PIES
These party pies freeze well so you can make them in advance. Bake and then cool before freezing them. To reheat, place frozen pies on tray and bake at 200c for 15-20 mins.
Provided by Coasty
Categories Meat
Time 55m
Yield 24 pies
Number Of Ingredients 13
Steps:
- Heat oil in frying pan and add onion, saute for 5 minutes Add garlic and carrots. Cook for 2 mins or until carrot has softened.
- Add mince meat stirring to break up meat for about 6 mins or until browned.
- Add tomato paste and flour. Cook stirring for 1 minute Add stock, worcestershire sauce and thyme.
- Bring to boil. Reduce heat and cook for 6 minutes Remove from heat and cool.
- Preheat the oven to 200°C.
- Make sure the pastry is slightly defrosted.
- Grease 2 x 12 hole round base patty pans. Using a 6.5cm cutter, cut 24 rounds from pastry and line the patty pans.
- Add 1 tbsp of filling into the pastry. Using a 6cm cutter, cut 24 rounds from remaining pastry. With a floured fork pierce holes in the centre of the pastry rounds. Top the pies with these rounds. Press edges together to seal.
- Brush tops with milk and bake for 18-20 minutes.
- Remove from oven and stand for a few minutes before eating, serve with tomato sauce.
Nutrition Facts : Calories 219.9, Fat 14.1, SaturatedFat 3.7, Cholesterol 8.2, Sodium 239.3, Carbohydrate 18.1, Fiber 1.5, Sugar 0.4, Protein 5
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- Heat oil in a large saucepan over high heat. Dust steak in flour, shake off excess, and cook in batches until golden, stirring occasionally (3-5 minutes), remove from saucepan with a slotted spoon and set aside. Add shallots and garlic to pan, sauté until golden (3-5 minutes). Add red wine, reduce by half (3-4 minutes), then add stock and thyme. Reduce heat to low, add steak, cover and simmer until tender (2-2½ hours). Uncover and cook until sauce is thick (30-40 minutes). Season to taste, set aside to cool, then refrigerate until cooled completely.
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- Preheat oven to 200C. Roll shortcrust pastry to 5mm thick and cut twelve 9cm-diameter rounds. Line a 12 x 60ml-capacity muffin tray with pastry and refrigerate to rest (30 minutes). Meanwhile, cut twelve 7cm-diameter rounds of puff pastry and refrigerate until required.
- Divide pie mixture among pastry cases, fold in pastry edges, then brush with eggwash and top with puff pastry circles. Press edges together and refrigerate to rest (30 minutes), brush with eggwash and cook until golden and cooked through (15-20 minutes). Serve with tomato sauce.
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