Total Time
45mins
Prep 20 mins
Cook 25 mins

Got this recipe from a Family Circle cookbook. Made these meat pies tonight but was running short of time & the shortcrust pastry hadn't thawed as yet, so i just used puff pastry squares instead - by pressing them into muffin holes and filling them up with the meat mixture.

Ingredients Nutrition

Directions

  1. Preheat oven to 210C.
  2. CUt pastry into circles using a round 10 cm fluted cutter.
  3. Press pastry circles into large muffin tins.
  4. Heat oil in a heavy based pan, add onion and garlic and cook till onion is soft.
  5. add mince, cook over high heat for 3 mins or until well browned and all the liquid has evaporated.
  6. use a fork to break up any lumps, add flour and stir till combined.
  7. cook over medium heat 1 min.
  8. add stock , sauces and rosemary and stir till boiling, then reduce heat to low and let it simmer for 5 mins or until mixture has reduced and thickened.
  9. allow to cool.
  10. divide filling between pastry circles.
  11. top each with a whole slice or 2 half slices of tomato, sprinkle with oregano.
  12. bake for 25 mnins or until pastry is golden brown and crisp.
  13. serve hot.