Mini beef pies – Mouthwatering finger food

Having an event or family gathering and you need to prepare a platter of finger food? This mini beef pies recipe will save the day. This recipe is not only very simple to follow, but also very quick. In just over 30 minutes you can have your little pies ready to serve.

This mini beef pies recipe is a good opportunity to work on your pastry skills. If you do not often cook with pastry, it may take you a bit longer to prepare these mini pies for the first time. However, practice makes perfect and the more you work with pastry the easier it will get.

These mini beef pies are loaded with mouth-watering flavours. When coming out of the oven steaming with flavour, you will without a doubt be tempted to taste one or two.

So, next time you have an event coming up and have to take a snack along, remember this delicious mini beef pies recipe. They are absolutely delightful.

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Mini beef pies recipe

5 from 1 vote

Recipe by Msi Muzi Mathebula Course: SnacksCuisine: GlobalDifficulty: Easy

Servings

24

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Ingredients

• 1 tablespoon vegetable oil

• 1 brown onion, halved, finely chopped

• 2 cloves garlic, crushed

• 500 g lean beef mince

• 1 carrot, peeled, coarsely grated

• 25 g powdered gravy (Graves Traditional brand)

• 250 ml (1 cup) boiling water

• 2 sheets (25 x 25cm) ready-rolled shortcrust pastry, just thawed

• 2 sheets (25 x 25cm) ready-rolled puff pastry, just thawed

• 1 egg, lightly whisked

Method

• In a medium frying pan over medium heat, add the onion and garlic and cook while stirring for 2 minutes or until the onion softens.
• Add the mince and cook, stirring with a wooden spoon to break up any lumps for 5 minutes or until the mince changes colour. Add the carrot and stir until well combined.
• Meanwhile, place the gravy powder in a heatproof jug. Add boiling water and whisk with a fork until combined. Add to mince mixture and cook, stirring, for 2 minutes or until sauce thickens slightly. Remove from heat. Cover and set aside for 30 minutes to cool.
• Preheat the oven to 180°C. Cut the shortcrust pastry sheets into 24 even squares. Line twenty-four 40 ml (2-tablespoons) capacity mini muffin pans with the shortcrust pastry squares. Spoon mince mixture among pastry cases.
• Cut the puff pastry sheets into 24 even squares. Top each pie with a pastry square. Use a small sharp knife to trim excess pastry. Brush tops with egg.
• Bake in the oven for 20 minutes or until golden brown. Remove from oven and set aside in the pans for 5 minutes to cool, and serve the pies hot or cold.

Notes

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