Ingredients
6 reduced-fat puff pastry sheets
1 tbsp rice bran oil
1 onion
pureed in a food processor
750g extra-lean beef mince
⅓ cup plain flour
750ml beef stock
(2 1/2 cups)
1 tbsp tomato paste
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 pie maker
- 1 food processor
- 1 pie cutter
- 1 spoon
- 1 pan
Instructions
- Remove pastry sheets from freezer to defrost.
- Saute onion in oil until softened. Add mince, breaking up lumps with back of spoon until browned.
- Blend in flour and cook, stirring, for 1 minute.
- Gradually stir in stock and tomato paste. Bring to boil, stirring. Simmer uncovered for 10 minutes. Cool.
- Heat pie maker. Cut pastry circles using pie cutter.
- Place large circle in pie maker, fill with mince. Place smaller circle on top.
- Cook until golden (takes about 5 minutes). Serve with lots of veggies.
Notes
Tip
Kids are often anti-onion which is why I puree veggies in a food processor to hide them.
Tip
Serve with lots of veggies.
Variation
If you don’t have a pie maker, use a large muffin tray.
Storage
Leftover pies can be reheated in the pie maker for another meal.
