Mini Meat Pies

READY IN: 45mins




  • Preheat oven to 200°C.
  • Cut pastry into 48 circles if making traditional pies, or 24 if making uncovered pies using a 7 cm round cutter.
  • Press 24 circles into two lightly greased 12-hole patty tins.
  • To make filling, heat oil in heavy-based pan, add onion and garlic and cook over medium heat for 2 minutes or until onion is soft.
  • Add mince and stir over high heat for 5 minutes or until well browned and all liquid has evaporated; using a fork to break up any lumps of mince.
  • Add flour, stir until combined then cook over medium heat for 1 minutes.
  • Add stock, sauces and herbs and stir over the heat until boiling.
  • Reduce heat to low and simmer for 5 minutes or until mixture thickens.
  • Stir occasionally then allow to cool.
  • Divide filling among pastry circles.
  • Top each with two half slices of tomato and sprinkle with oregano.
  • Bake for 25 minutes or until pastry is golden brown and crisp.
  • For traditional pies, place the remaining pastry rounds over the tomato and oregano topping and seal the edges with beaten egg before baking.
  • Serve hot.