Recipe

Red wine and rosemary mini beef pies

  • 30 mins preparation
  • 50 mins cooking
  • Makes 24 Item
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Ingredients

Red wine and rosemary mini beef pies
  • 2 tablespoon olive oil
  • 1 large brown onion (200g), sliced thinly
  • 2 clove garlic, crushed
  • 600 gram beef mince
  • 2 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh lemon thyme
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 2 tablespoon tomato paste
  • 3/4 cup (180ml) red wine
  • 1 1/2 tablespoon hp sauce
  • 1 cup (250ml) beef stock
  • 2 teaspoon cornflour (cornstarch)
  • 3 (sheets) shortcrust pastry
  • 2 (sheets) puff pastry
  • 1 egg, beaten lightly
  • 24 small fresh rosemary sprigs

Method

Red wine and rosemary mini beef pies
  • 1
    Heat oil in a large saucepan over high heat. Add onion and garlic; cook, stirring, for 5 minutes or until onion is soft. Add beef and herbs; cook, stirring, breaking beef up with a spoon, for 8 minutes or until browned.
  • 2
    Stir in paste, red wine and sauce. Cook, stirring occasionally, 3 minutes or until wine has reduced by half.
  • 3
    Whisk stock and flour together in a small jug; stir into beef mixture. Reduce heat to medium; cook, stirring occasionally, for 5 minutes or until sauce has thickened. Season to taste. Transfer filling to a tray; refrigerate.
  • 4
    Preheat oven to 200°C/400°F.
  • 5
    Grease 2 x 12-hole (⅓-cup/80ml) muffin pans.
  • 6
    Roll shortcrust and puff pastry sheets on a lightly floured surface until 3mm thick. Using the 9cm round cutter, cut 24 rounds from shortcrust pastry. Using the 6cm round cutter, cut 24 rounds from puff pastry.
  • 7
    To assemble, line pan holes with shortcrust rounds; top equally with cooled beef filling. Brush puff pastry edges with beaten egg. Place pastry, egg-side down, over filling; press edges to seal.
  • 8
    Using a small knife, make a small cut in the top of each pie; brush with beaten egg and push the rosemary into the cut. Bake 25 minutes or until pastry is golden and filling is hot.
  • 9
    Serve pies immediately on a large platter. Serve with tomato sauce.