Meat pies
7
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
These pies are bursting with rich beef and plenty of fresh vegies, sure to satisfy the hungry fans!
Ingredients
Brown onion
1 medium, finely chopped
Carrot(s)
1 medium, finely chopped
Celery
1 stick(s), finely chopped
Mushrooms
200 g, finely chopped
Lean beef mince, raw
300 g
Beef stock
1 cup(s), (250ml) salt-reduced
Tomato sauce (ketchup)
2 tbs
Worcestershire sauce
1 tbs
Cornflour
1 tbs
Frozen green peas
1 cup(s), (120g)
Reduced-fat puff pastry
1 sheet(s), (1 x 170g), just thawed from frozen
Skim milk
2 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Lightly spray a large saucepan with oil and heat over medium-high heat. Cook onion, carrot, celery and mushrooms, stirring, for 8 minutes or until starting to brown. Add mince and cook, stirring to break up lumps, for 3 minutes or until browned.
2
Meanwhile, whisk stock, tomato sauce, Worcestershire sauce and cornflour in a jug until combined. Add stock mixture to pan and bring to the boil. Reduce heat and simmer, stirring, for5minutes or until mixture thickens. Season with salt and pepper. Stir in peas. Divide mixture evenly among four 1½-cup (375ml) capacity ovenproof pie dishes.
3
Cut pastry sheet into 4 squares. Cover each pie dish with a pastry square, pressing edges to seal. Brush with milk and cut a small hole in the centre of each pastry top for steam to escape. Bake for 20-25minutes, until pastry is crisp and golden.
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