Mini Meat Pies

Makes: 12 mini pies | Prep Time: 20 mins | Cook Time: 40 mins

Ingredients

For the filling:

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 500g beef mince (or lamb mince)

• 2 tbsp Aromi Basaar Mix

• 1 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• ½ cup beef stock or water

• Salt and pepper, to taste

• 1 tsp flour (optional, to thicken)

For the pastry:

• 2 sheets frozen shortcrust pastry (for base)

• 2 sheets frozen puff pastry (for tops)

• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 200°C (fan 180°C). Lightly grease a 12-hole muffin tin.

2. Make the filling:
   Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until soft. Add mince and cook until browned. Stir in Basaar Mix, tomato paste, Worcestershire sauce, and stock. Simmer for 10–15 mins until thickened. Season with salt and pepper. Stir in a little flour if needed to thicken. Let cool slightly.

3. Prepare the pastry:
   Cut rounds of shortcrust pastry to line the muffin tins. Press in gently and trim the edges. Fill each with the cooled meat mixture.

4. Top the pies:
   Cut puff pastry rounds slightly larger than the pie tops. Place over each pie and crimp the edges to seal. Use a knife to poke a small vent in the top of each pie.

5. Brush with egg wash and bake for 20–25 minutes until golden and puffed.

6. Cool slightly before serving. Best enjoyed with tomato chutney or classic Aussie tomato sauce!