Red Wine and Rosemary Mini Beef Pies

This is an Aussie favourite, and is just as popular here in New Zealand! 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!

INGREDIENTS:

    2 tbsp olive oil
    1 large brown onion (200g), sliced thinly
    2 cloves garlic, crushed
    600g AngusPure beef mince - Click to Buy Now
    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

METHOD:

1. 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.
2. Stir in paste, red wine and sauce. Cook, stirring occasionally, 3 minutes or until wine has reduced by half.
3. 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.
4. Preheat oven to 200°C/400°F.
5. Grease 2 x 12-hole (⅓-cup/80ml) muffin pans.
6. 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.
7. 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.
8. 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.
9. Serve pies immediately on a large platter. Serve with tomato sauce.