This simple and delicious AngusPure beef recipe is just as much of a hit at children’s birthday parties as it is during more sophisticated entertaining. Serve them as is, or garnish them to suit, these are guaranteed to be a hit with your guests!
2 tbsp olive oil
1 large brown onion (200g), sliced thinly
2 cloves garlic, crushed
600g AngusPure beef mince
2 tbsp finely chopped fresh rosemary
1 tbsp finely chopped fresh lemon thyme
1 tbsp finely chopped fresh flat-leaf parsley
2 tbsp tomato paste
3/4 cup (180ml) red wine
1 1/2 tbsp HP sauce
1 cup (250ml) beef stock
2 tsp cornflour (cornstarch)
3 (sheets) shortcrust pastry
2 (sheets) puff pastry
1 egg, beaten lightly
24 small fresh rosemary sprigs
- Heat oil in a large saucepan over high heat. Add onion and garlic; cook, stirring, for 5 minutes or until onion is soft. Add beef and herbs; cook, stirring, breaking beef up with a spoon, for 8 minutes or until browned.
- Stir in paste, red wine and sauce. Cook, stirring occasionally, 3 minutes or until wine has reduced by half.
- Whisk stock and flour together in a small jug; stir into beef mixture. Reduce heat to medium; cook, stirring occasionally, for 5 minutes or until sauce has thickened. Season to taste. Transfer filling to a tray; refrigerate.
- Preheat oven to 200°C/400°F.
- Grease 2 x 12-hole (⅓-cup/80ml) muffin pans.
- Roll shortcrust and puff pastry sheets on a lightly floured surface until 3mm thick. Using the 9cm round cutter, cut 24 rounds from shortcrust pastry. Using the 6cm round cutter, cut 24 rounds from puff pastry.
- To assemble, line pan holes with shortcrust rounds; top equally with cooled beef filling. Brush puff pastry edges with beaten egg. Place pastry, egg-side down, over filling; press edges to seal.
- Using a small knife, make a small cut in the top of each pie; brush with beaten egg and push the rosemary into the cut. Bake 25 minutes or until pastry is golden and filling is hot.
- Serve pies immediately on a large platter. Serve with tomato sauce.