Mini Meat Pies

Who doesn’t love mini meat pies? They are so quick and easy to make at home.

I use puff pastry for both the base and lids to these, however you can use shortcrust for the bases and puff pastry for the lids. I use store bought pastry but your EDC has great recipes for these.

I don’t add vegetables to this mixture as I serve these with a side of salad or steamed vegetables. Peas would be a lovely additional to the mince mixture.

I haven’t forgotten about you! I have included traditional cooking instructions below the tmx method.

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Mini Meat Pies – TMX

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• Author: The road to loving my Thermo Mixer
• Total Time: 40
• Yield: 8 1x

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Ingredients

Scale 1x2x3x

• 250g beef or lamb mince
• ½ onion, peeled and halved
• 2 garlic cloves, peeled
• Oil
• 150g boiling water
• 2 beef stock cubes or a teaspoon of beef stock paste
• 1 tablespoon cornflour
• 1 tablespoon tomato sauce
• 1 tablespoon worstershire sauce
• Pepper, to taste
• 3 sheets of puff pastry or two sheets shortcrust pastry for bases and 2 sheets puff pastry for tops
• 1 egg, lightly beaten

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Instructions

1. Thaw pastry.
2. Add onion and garlic to bowl.
3. Blitz on speed 7 for 5 seconds.
4. Add a drizzle of oil.
5. Cook at 100 degrees, speed 2 for 4 minutes.
6. Add mince.
7. Cook at 100 degrees, reverse, speed 1 for 4 minutes.
8. Combine water and stock cube.
9. Pour into meat mixture, leaving 1 tablespoon of stock behind.
10. Add cornflour to stock and mix to dissolve. Add to meat mixture.
11. Add sauces and pepper.
12. Cook at 100 degrees, reverse, speed 1 for 5 minutes.
13. Cut 10 rounds from pastry and pop into 10 holes in a muffin tin.
14. Add 2 tablespoons of meat mixture to the pastry.
15. Cut 10 rounds from pastry for the lids of the pies.
16. Place a lid on top of each pie and pinch with bottom layer of pastry to seal.
17. Brush with a little beaten egg over the top and bake for 20 minutes or until golden.

• Prep Time: 10
• Cook Time: 30

 

Print

Mini Meat Pies

---

• Author: The road to loving my Thermo Mixer
• Total Time: 55
• Yield: 8 1x

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

• 250g beef or lamb mince
• ½ onion, diced
• 2 garlic cloves, diced
• Oil
• 150g boiling water
• 2 beef stock cubes
• 1 tablespoon cornflour
• 1 tablespoon tomato sauce
• 1 tablespoon worstershire sauce
• Pepper, to taste
• 3 sheets of puff pastry or two sheets shortcrust pastry for bases and 2 sheets puff pastry for tops
• 1 egg, lightly beaten

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Instructions

1. Thaw pastry.
2. Add onion and garlic to a frying pan. Add a drizzle of oil and cook over medium heat until fragrant and translucent.
3. Blitz on speed 7 for 5 seconds.
4. Add mince and cook until browned.
5. Combine water and stock cube.
6. Pour into meat mixture, leaving 1 tablespoon of stock behind.
7. Add cornflour to stock and mix to dissolve. Add to meat mixture.
8. Add sauces and pepper.
9. Cook over low to medium heat for 10 minutes or until thickened.
10. Cut 10 rounds from pastry and pop into 10 holes in a muffin tin.
11. Add 2 tablespoons of meat mixture to the pastry.
12. Cut 10 rounds from pastry for the lids of the pies.
13. Place a lid on top of each pie and pinch with bottom layer of pastry to seal.
14. Brush with a little beaten egg over the top and bake for 20 minutes or until golden.

• Prep Time: 15
• Cook Time: 40