One of Frankie’s favourite meals is pie, mash & vegetables but I resent buying full pies and wasting half on him because they’re too big so I decided to give making them from scratch ago (not the pastry that I didn’t attempt!). I didn’t follow a recipe, I had leftover mince from my own dinner so I bought some pre-chopped vegetables and pastry to bake my own mini-pies for Frankie & the below makes 12 small pies which I will freeze and cook for him and cook from frozen for about 20-30 minutes.
They definitely aren’t the best looking pies (I ran low on pastry so I made do and I definitely didn’t set the edges that well) but practise makes perfect and Frankie had two tonight which both went down a treat so go Mumma!
Here’s hoping next time the batch comes out better looking!
- 300g of mince (3/4 of a 500g pack roughly)
- Pack of pre-chopped veg or x1 onion x1 carrot *any vegetable, peas, corn etc.
- Ready rolled puff pastry
- Beef stock cubes
- *optional* Tomato Puree
- *optional* Worcestershire Sauce
- Plain flour
- Brown the mince
- Chop the vegetables/add veg
- Add tbsp. plain flour to thicken up
- Add 300ml of stock – two cubes
- Add tbsp. tomato purée
- Add tbsp. Worcestershire sauce
- Give it a good stir then simmer for 5-10 minutes
- Sprinkle a good load of flour on your hands and worktop
- Unroll the pastry
- Use a cup to measure out 12 circles for the pie bases
- Grease the baking tray with butter (I used a Yorkshire pudding/cake tin
- Place in each circle ensuring it is deep enough to re-seal the tops
- Scoop a spoonful of the pie mix into each case
- Using the rest of the pastry (or other roll) cut another 12 circles of pastry
- Pinch each circle on top of the mix meeting the sides to fully enclose the mixture
- Use a fork to blend the edges
- Whisk an egg and brush over each pie to help bake
- Cook for 20 minutes on 200c
If you have remaining mixture, make a small shepherds pie or make another pie with any left over pastry.