Party Pies

Recipe
Preparation 35mins
Cooking 45mins, plus chilling time

Ingredients
1 tablespoon vegetable oil
3 rashers rindless bacon, finely chopped
1 onion, finely chopped
750g beef mince
1/3 cup plain flour
2 1/2 cups beef stock
1 tablespoon tomato paste
1 teaspoon chopped rosemary
6 sheets frozen shortcrust pastry, thawed
3 sheets frozen puff pastry, thawed
1 egg, lightly beaten
1/4 cup sesame seeds
tomato sauce, to serve

Step 1
Preheat over to hot, 200 C. Lightly grease 2 x12-hole muffin pans. Heat oil in a large saucepan on high. Saute bacon and onion for 3-4 minutes until onion is tender. Add mince and brown well for 4-5 minutes, breaking up the lumps with the back of a spoon.

Step 2
Blend in flour and cook, stirring, for 1 minute. Gradually stir in stock, tomato paste and rosemary and bring to the boil, stirring. Reduce heat and simmer, uncovered, for 10 minutes or until mixture reduces and thickens. Transfer to a large bowl. Cool for 10 minutes and then chill in fridge until cold.

Step 3
Meanwhile, using a 10cm cutter (I used the bottom of a large mug/cup), cut 24 rounds from the shortcrust pastry sheets. Ease into each muffin hole. Using an 8cm cutter, cut 24 rounds from the puff pastry sheets. Spoon 2 tablespoons filling into each shell and brush edges with a little egg. Top each pie with puff pastry rounds, pressing edges to seal. Brush with egg and sprinkle with sesame seeds. bake for 20-25 minutes or until golden and puffed. Rest in pan for 5 minutes before serving with tomato sauce.

Enjoy!!