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Meat pies

Meat pies

11
Points®
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Salad of mixed salad leaves and sliced cucumber

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