Mini mince pies
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|2 tbsp||Olive oil|
|400 g||Lamb mince|
|1 tbsp||Tomato paste|
|¼ cup||Fresh parsley|
|1 to taste||Salt & freshly ground pepper|
|5 sheets||Puff pastry|
- Heat a saucepan, add olive oil, finely diced onion and NZ beef or lamb mince. Cook over a medium heat for 10 minutes until onion is softened and the mince browned. Add chopped garlic cloves and tomato paste and cook for one minute more.
- Sprinkle over flour, add water and stir to combine. Simmer for five minutes, stirring regularly. Stir in chopped fresh parsley and season with salt and pepper to taste. Set mixture aside to completely cool.
- Heat oven to 210 degC. Grease a 12-hole standard muffin tin. Using a 10cm round cookie cutter, cut 12 pastry circles and press these into the muffin holes to form pastry cases. Spoon mince into pastry cases to fill evenly.
- Place cut-to-fit pastry circles on top of filling to form lids. Use egg glaze (1 egg beaten with 1 tbsp milk) to stick lids down, then brush surface of each pie with the glaze. Bake for 25 to 30 minutes or until puffed and golden brown.\