Empty My Fridge
Meat Pies
Ingredients
- Ground beef1 kg
- Carrot · diced2
- Celery · diced2
- Onion · diced2
- Tomato paste½ cups
- Garlic · crushed2 tbsp
- Worcestershire sauce¼ cups
- Beef stock · powder2 tbsp
- Flour2 tbsp
- Puff pastry6
- Olive oil1
- Egg1
Instructions
- Heat a little olive oil in a pan. Add the carrots, celery and onions and cook for about 5 minutes, until they start to soften.
- Add the beef mince and cook until browned.
- Stir in the tomato paste, crushed garlic, Worcestershire sauce, beef stock powder and flour. Mix well for 2 minutes.
- Pour in the water and simmer until you have a thick, hearty gravy.
- Cool the filling in the fridge, preferably overnight.
- Cut each pastry sheet into 4, spoon in the filling, brush the edges with beaten egg, top with another pastry square and seal the edges tightly.
- Brush the tops with more egg and bake at 200°C for 25 to 30 minutes, until golden brown.
Summarized from Stephcooksstuff's video. Watch it for the details.
Cook with what's in your fridge
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