Ingredients

500 g beef mince

1 onion, finely chopped

2 cloves garlic, finely chopped

4 mushrooms, roughly chopped

2 carrots, grated

½ cup red wine (Shiraz or Cabernet Sauvignon works well)

½ tsp smoked paprika

½ tsp nutmeg

2 tbsp instant gravy mixed into 1 cup boiling water (for extra thick sauce, add another 2 tbsp gravy)

¼ cup beef stock

2 tbsp tomato paste

2 puff pastry sheets, partly thawed

2 shortcrust pastry sheets, partly thawed

2 tbsp olive oil for cooking

1 egg, lightly beaten

Instructions

Step 1: Preheat the oven to 180˚C (360˚F). Remove the shortcrust and puff pastry sheets from the freezer and leave them on the bench to thaw.

Step 2: Heat the olive oil in a large pan. Add the chopped onions and garlic, cooking until fragrant, about one minute.

Step 3: Add the beef mince and cook until browned. Pour in the red wine and sprinkle in the smoked paprika and nutmeg. Stir well.

Step 4: Add the mushrooms and grated carrots. Cook until all liquid has evaporated, stirring occasionally to prevent sticking and burning.

Step 5: Reduce the heat to medium and stir in the tomato paste, beef stock, and prepared gravy. Mix thoroughly and remove from heat.

Step 6: Use a large circular jar or bowl to cut circles approximately 12 cm (4.5 inches) in diameter from the shortcrust pastry for the pie bases, and 8 cm (3 inches) circles from the puff pastry for the tops. Sizes may vary depending on your muffin tray.

Step 7: Press the shortcrust pastry bases into a muffin tin. Fill each base with the beef mixture up to the top without overfilling to avoid leaking.

Step 8: Place the puff pastry lids on each pie and press around the edges with your finger to seal.

Step 9: Brush the tops with the beaten egg and pierce four small holes in each pie lid with a skewer to allow steam to escape.

Step 10: Bake in the preheated oven for about 25 minutes or until the pastry tops are golden brown and flaky.

Step 11: Serve hot with your choice of sauces such as tomato ketchup, BBQ sauce, Worcestershire sauce, or even takoyaki sauce.

Tips & Variations

For a richer flavor, use beef stock made from roasted bones or add a splash of Worcestershire sauce to the filling.

You can substitute the beef mince with lamb or chicken mince for a different twist.

If you prefer a vegetarian option, replace the meat with a mix of lentils, mushrooms, and additional vegetables.

Make extra filling and use it as a topping for mashed potatoes or toast for a quick meal.

Storage

Store any leftover pies in an airtight container in the refrigerator for up to 3 days. To reheat, place pies in a preheated oven at 180˚C (360˚F) for about 10 minutes to restore crispiness. These pies can also be frozen before baking; freeze individually on a tray then transfer to a freezer bag for up to 1 month. Bake from frozen, adding extra baking time.

FAQs

Can I prepare the filling ahead of time?

Yes, the filling can be made a day in advance and stored in the refrigerator. This not only saves time but also allows the flavors to meld beautifully.

What can I use if I don’t have instant gravy?

If you don’t have instant gravy, you can make a simple gravy from beef stock thickened with a little flour or cornstarch. Alternatively, a rich beef broth or sauce will also work well in the filling.