Mince and Cheese Pies Recipe

By Recipes by Carina · 60 min

Ingredients

Instructions

1. Heat a large frypan (such as a cast iron skillet) over medium heat. Add the oil and crushed garlic and cook for a few minutes.
2. Turn the heat to high, add the beef mince and break it up with a wooden spoon, stirring until browned.
3. Lower the heat to low. Add the mustard, Worcestershire sauce, soy sauce and pepper and stir to combine.
4. Sprinkle the flour over the beef and cook for a few minutes, stirring. The mixture will be thick and stodgy; this is fine.
5. Slowly pour in half of the beef stock and stir; the mixture should thicken right away. Once combined, pour in the second half.
6. Simmer on low for about 30 minutes to 1 hour, stirring occasionally, until thickened.
7. Cool the filling fully before using. It can be made a few days ahead and kept in the fridge.
8. Thaw the puff pastry sheets at room temperature. Roll them a little thinner and cut 4 rounds from each sheet to fit your pie pans.
9. Line each pie pan with pastry, divide the filling between the 4 pans and top with the shredded cheeses. Cover with the second pastry round, fold the bottom overhang over the top and seal.
10. Cut steam holes in the top of each pie. Chill in the fridge for at least 30 minutes.
11. Bake in a 200°C / 400°F preheated oven for about 20-25 minutes, until golden brown.
12. Leave to cool for 5-10 minutes in the pan before serving.

Summarized from Recipes by Carina's video. Watch it for the details.

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