Beef Party Pie

I am featuring this for my brother-in-law who is getting married in Sweden in August and wants his new Swedish family to be able to make an Aussie pie - in time for the wedding reception!

I found this recipe on Taste.com.au (taste.com.au/recipes/9461/mini+meat+pies) and have put together an instructable cooking recipe for his Swedish family to re-create on the big day.

Ingredients List:

1 x tablespoon Olive Oil

1 x large Brown Onion - finely chopped

2 x large Garlic Cloves - crushed

2 x tablespoons of Worcestershire Sauce

Canola Oil - Spray can (to grease cooking tins)

500g Lean Beef Mince St

2 x medium Carrot - peeled and finely grated

1 cup (250ml) boiling water

1/4 cup (25 grams) of powdered traditional gravy mix (Gravox or Bisto)

5 sheets (25 x25cm) of ready rolled shortcrust pastry - just thawed

1 egg - whisked

Finely chop Onions.

Peel and Crush Garlic cloves

Peel and finely grate Carrot

Heat oil in a heavy based frying pan over medium heat.

Add onion and garlic, cook for 2 minutes stirring continuously.

Add the mince to the pan and cook, stirring / chopping with a wooden spoon, to break up any lumps.

Cook for 5 minutes or until beef mince is completely browned.

Add grated Carrot to the pan and stir until well combined.

Then add Worcestershire sauce and cook for a further 5 minutes until most of the liquid has been absorbed.

Put the 1/4 cup (25grams) of the gravy powder into a heatproof jug.

Add the 250ml of boiling water and stir until slightly thickened.

Pour the slightly thickened gravy into the mince mix and stir until well combined.

Continue cooking and stirring for 5 minutes until liquid reduces by at least half and mixture thickens.

Remove from the heat and allow to cool for at least 30 minutes at room temperature.

I used 2 x 12 (40ml capacity each) muffin trays.

(Using my hand to try and show the approx size of the pans. - You can use a smaller size if you prefer)

Lightly spray with canola oil to grease the tins.

You will need to measure your muffin tin to cut a larger circle for the base, and a slightly smaller circle for the lid of the pie.

This recipe makes approx 16 bases and lids for 16 pies.

Some re-rolling of pastry off cuts was necessary. ( Not shown.)

Carefully place the larger base circles into the muffin tray - crimping the edges and then pressing smoothly against the tray.

Evenly distribute the mince mixture amongst the pie bases.

Do not overfill.

Crack the egg into a small bowl and whisk with a fork until combined.

Using a pastry brush - lightly coat the edges of the pie bases with beaten egg mixture.

This will help to seal the pastry top to the base.

Carefully place the pie lids on top.

Gently crimp using the back of a fork the edges of the pies to seal the edges

Gently brush the top of each pie top with egg mixture.

Preheat the oven to 180 degrees Celsius.

Place the muffin trays into the oven and bake for 30 mins until pastry is golden brown on top.

Remove from the oven when cooked and place on serving dish. Serve with tomato sauce (ketchup)