BEEF MINCE PIES
SERVES 4 | 40 MINS PREP | 40 MINS COOK TIME
500g premium beef mince
- 1 finely chopped onion
- 1 tsp allspice
- 1 tsp ground cumin
- 1 tbsp tomato paste
- 1 cup beef stock
- 3 tbsp pine nuts
- 1 cup small cubes cheddar cheese
- 3 sheets thawed puff pastry
- 1 lightly beaten egg with a little milk
Heat a large frying pan over a medium heat. Cook spinach in the pan, stirring occasionally, for 1-2 minutes until the spinach has wilted. Remove from pan, drain well and roughly chop.
Add a dash of oil to the frying pan with the onion and cook over a low heat for about 5 minutes or until the onion is soft but not coloured.
Increase the heat and add the beef mince, stirring to break up the mince and prevent the onion from burning. Cook until the mince begins to brown, about 10 minutes.
Stir in the spices and cook for 1 minute, then add the tomato paste and cook for a further minute.
Stir in the beef stock, season and cook until the stock has been absorbed. Set aside.
Once cool, stir through the chopped spinach, toasted pine nuts and cheese.
Preheat oven to 190°C conventional.
Cut each sheet of pastry into 4 squares.
Working with 1 pastry square at a time, brush the edges with beaten egg wash. Heap 3 tablespoons of mince filling onto one side then fold pastry over so corners meet to form a parcel. Seal edges with a fork and place on a lined baking tray.
Brush the tops with beaten egg wash to glaze and cut a small slit in the top of each pie to vent steam. Place in the oven and cook for 20 minutes or until golden.
Thanks to recipes.co.nz