Mini Mince and Cheese Pies

Photo by Simon Lambert

Makes: 6 mini pies

Prep time: 25 minutes

Cook time: 25–30 minutes

Skill level: Easy

Ingredients

For the filling:

• 1 Tbsp olive oil

• 1 onion, finely chopped

• 1 carrot, finely grated

• 2 cloves garlic, crushed

• 500 g beef mince

• 1 Tbsp tomato paste

• 1 Tbsp Worcestershire sauce

• 1 cup beef stock

• 1 Tbsp flour

• ½ tsp dried thyme or mixed herbs

• Salt and cracked black pepper

• 100 g grated cheese (tasty or cheddar-style)

For the pastry:

• 3-4 sheets Heritage Bakers Flaky Puff Pastry, thawed

• 1 egg, lightly beaten, for glazing

Method

1. Preheat the oven to 200 °C (180 °C fan). Lightly grease a 6-hole muffin tin.

2. Cook the filling: Heat olive oil in a large pan over medium heat. Add onion, carrot, and garlic, cooking for 3–4 minutes until softened. Add the mince, breaking it up with a spoon until browned.

3. Stir in tomato paste, Worcestershire sauce, herbs, and flour. Cook for 1–2 minutes. Add stock and simmer for 10–15 minutes until thick and rich. Season to taste, then cool slightly.

4. Prepare the pastry: Cut six rounds (about 10 cm) of puff pastry and press into the muffin tin holes to line them.

5. Fill: Spoon the cooled mince mixture into each pastry case, nearly to the top. Sprinkle generously with grated cheese.

6. Top: Cut slightly smaller rounds from the second pastry sheet for the lids. Place over the filling and crimp or press the edges to seal. Brush with beaten egg.

7. Bake: 25–30 minutes, or until golden, puffed, and crisp.

8. Serve: Cool for 5 minutes before removing from the tin. Enjoy warm with a little tomato relish or chutney.

Make Ahead & Tips

• The mince filling can be made up to 2 days in advance and stored in the fridge.

• To freeze unbaked: assemble the pies and freeze in the tin. Bake from frozen at 190 °C for 30–35 minutes.

Recipe by Alison Lambert