NZ Woman's Weekly

Little summer mince pies

  • Meal Type

  • Servings

  • Courses

    Quick lunch

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.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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