Guys, I have to just get something off my chest. My husband doesn’t eat mince (among a whole list of other ingredients) and it’s FRUSTRATING. There, I said it. Even if this isn’t the most emotional confession you might hear today, for me, it is quite the predicament.
Who doesn’t love mince? For me there are loads of reasons to love this versatile ingredient. It’s rather cheap, nutritious and can be used in like a gazillion recipes. Think Homemade Burgers, Meatballs in Tomato Sauce, Mince and Pasta Bake and Beef Lasagna. Goodness, the list goes on and on…
You will love these delicious and petite Mince Pies. Even though my other half was uninterested, I loved it and the leftovers made for a pretty tasty lunch the next day.
Can I get a fist-bump?
So please tell me how you can resist these delicious Mince Pies? I sure can’t, and it was a great, easy and budget friendly dinner made with beef mince.
You can even make a delicious gravy with the Mince Pies, the possibilities are endless! I hope you all have a super productive week! Cheers!
|Prep Time||10 min|
|Cook Time||50 min|
- 15 ml olive oil
- 1 onion peeled and finely chopped
- 2 cloves garlic minced
- 2 bird eye chili finely chopped
- 1 kg beef mince
- handful chopped thyme and rosemary
- 1 can chopped and peeled tomatoes
- 1 tablespoons tomato puree
- 1/2 cup good quality beef stock
- 2 tablespoons brown sugar
- salt and black pepper to season
- 1 large potato peeled and chopped in small cubes
- fresh parsley to season
- 1 roll puff pastry store bought
- 1 large egg whisked, for egg wash
- First off, heat the olive oil in a saucepan and saute the onion, garlic and chilli until soft.
- Add the beef mince and brown.
- Add the herbs and mix through.
- Add the tomato can, tomato puree, beef stock, sugar and seasoning. Mix through.
- Add the potatoes and leave to simmer for 20 – 25 minutes.
- If you need to reduce a but of the liquid, cook for another few minutes.
- Remove from heat, add the parsley and set aside.
- Roll out the puff pastry and use an appropriate cutter to cut the pastry as to line it in the muffin tins.
- Scoop spoonfuls of mince in the pastry.
- Top the pies with another disc of pastry, gently brush with egg wash and bake in the oven for 20 – 25 minutes until golden brown at 180 degrees Celsius.
- Serve with a garden salad or roasted vegetables.
I made these a month ago and they were great. My wife and I only ate 4 when they came from the oven, so we froze the rest in 2 packages of 4 each. I thawed a package in the fridge overnight, then reheated in a 350 degree oven. While they tasted wonderful still, the pastry portion was somewhat soggy. Should I have reheated from frozen? How do you deal with reheating leftovers? Thanks.