These have the added goodness of grated vegetables. The main reason pies don’t work well at home is because the mixture is not thick enough and it runs, so make sure yours is of dollop consistency.
Let the pies cool for 5 minutes before enjoying. This allows the meat to settle.
Makes 6 little pies
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 clove garlic, crushed
- 500g beef mince
- 1 carrot, grated
- 1 celery stalk, diced
- 1 cup tomato & basil pasta sauce
- 1 cup water
- 1 beef stock pod or 2 tsp beef stock powder
- 2 handfuls baby spinach leaves
- 1 tbsp cornflour, plus 2 tbsp water
- Sea salt and cracked pepper
- 4-6 pre-rolled pastry sheets
- 1 beaten egg, plus 2 tbsp milk for the egg wash
1 Heat the oil in a large frying pan. Saute the onion, garlic and mince for 5-8 minutes until lightly browned. Add the carrot, celery, pasta sauce and water mixed with the stock and simmer for 10 minutes.
2 Add the spinach leaves and stir in the combined cornflour and water. Simmer for 3-4 minutes until it thickens. If it feels too liquid, just cook for another 5 minutes or add another 1 teaspoon of cornflour mixed with 1 tablespoon water and simmer a further 2 minutes. Season, stir and transfer to a large dish to cool.
3 Preheat the oven to 190oC. Line 6 individual pie dishes with the pastry sheets using a small plate as a size guide. Cut 6 lids to match the top of the pie dish, leaving enough to crimp the edges together. Chill the pastry until ready to bake.
4 Spoon in the filling so each dish is three-quarters full. Brush the inside rim of the dish with egg wash and top with a lid. Crimp the edges together with your fingertips or a fork and brush the lid with the egg wash. Bake for 25-30 minutes or until the pastry is puffed and golden.