Aussie meat party pies

Ingredients

9 sheets reduced fat puff pastry

1 tsp olive oil

1 medium onion, finely chopped

250g premium quality beef mince

1 medium carrot, peelef and finely chopped

200g swede, peeled and finely chopped

½ cup frozen peas

1¼ cup tomato pasta sauce

1 cup red wine

¼ cup Worcestershire sauce

½ cup plain flour

1 cup beef stock

skim milk for brushing

Method
Heat oil in a *Calphalon One 22cm/2.8Lt Chef's Pan. Sauté onion, until soft, add meat and continue to cook until meat is browned, breaking up mince with a fork as you go.

Stir in vegetables, sauces and wine, bring to a boil and simmer for 30 minutes. Combine flour and stock and gradually add to simmering meat stirring constantly until sauce thickens. Remove from heat and allow to cool completely.

Using a large cutter, cut circles from pastry sheets. Carefully press pastry into a greased 12 cup muffin pan. (Pastry circles should be large enough to slightly overlap the top of each muffin cup). Spoon in cooled filling. Cut smaller circles to form pie tops. Place tops on pies, gently pressing the edges together to seal.

Brush tops of pies with milk and bake in a pre-heated 180 º C oven for 25 minutes or until golden. Allow pies to cool slightly in pan before removing.

Makes 35

*Calphalon One 22cm/2.8Lt Chef's Pan. RRP $279.00