Mini meat pies

savoury pies made with minced beef
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Filling

Procedure
500 g minced beef
Clarified butter for searing
1 onion, chopped
125 g champignons, coarsely chopped
1 clove of garlic, crushed
1 tbsp Worcestershire sauce
1 tsp salt
Some pepper
1 tsp mild paprika powder
1 pinch of cayenne pepper
1½ tbsp white flour
250 g beef bouillon

Pies

Procedure
2 rolled-out rectangular sheets of puff pastry
Sunflower oil for greasing

Filling

Procedure
Heat clarified butter in a wide frying pan. Sear the meat.
Add the rest of the ingredients up to and including the flour and cook over a medium heat for about 10 minutes, stirring occasionally. Pour in the beef bouillon and bring everything to the boil. Reduce the heat and simmer over a medium heat for 1 hour.
Allow to cool.

Pies

Procedure
Grease the muffin tin.
Cut 12 rounds of about ø 12 cm out of the puff pastry and line the muffin tin cups with them. Prick the pastry bases with a fork. Divide the filling evenly between the pastry cases.
Cut 12 rounds of about ø 7 cm out of the remaining pastry. Place them on top of the filling. Pinch the edges together. Prick the puff pastry lid with a fork.

Baking

Procedure
Put the muffin tin on a baking tray in the middle shelf position and bake at 200 °C for 40 minutes using the professional baking classical mode.
Leave to cool down a little before serving.

Cooking steps

Procedure
Professional baking classical 200°C for 40 Mins
  • Muffin tin with 12 cups, each with about ø 7 cm
  • Baking tray
Shopping list
Quantity Ingredient
Clarified butter for searing
1 tsp salt
Some pepper
1 tbsp Worcestershire sauce
500 g minced beef
125 g champignons
1 onion
1½ tbsp white flour
2 rolled-out rectangular sheets of puff pastry
1 clove of garlic
1 tsp mild paprika powder
250 g beef bouillon
1 pinch of cayenne pepper
Sunflower oil for greasing

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