Pies ‘X marks the spot’
  • Temps de préparation: 35 minutes
  • Temps de cuisson: 35 minutes
  • Nombre de personnes:
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Pies ‘X marks the spot’

By 18 February 2023

Ingredients

Instructions

  • 1 tablespoon olive oil
  • 1 small brown onion, chopped
  • 350 g lean ground beef
  • 2 garlic cloves, crushed
  • 1 small zucchini, grated
  • 1 small carrot, grated
  • 2 tablespoons gravy powder
  • 2 tablespoons of tomato paste
  • 4 sheets frozen ready-to-use shortcrust pastry, partially thawed
  • 1 tablespoon of milk
  • Tomato sauce, for serving
  1. Heat the oil in a skillet over medium-high heat. Add the onion. Cook 3 to 4 minutes or until softened. Add the mince. Cook, breaking up the mince with a wooden spoon, for 5 to 6 minutes or until browned and cooked through.
  2. Add garlic, zucchini and carrot. Cook, stirring, for 3 minutes or until zucchini is tender. Stir in sauce powder, tomato paste and 1/4 cup cold water. Cook, stirring, for 2 minutes or until mixture thickens. Cool.
  3. Preheat the oven to 200°C/180°C convection. Grease three 12-hole round pancake pans. Using a 6.5 cm cookie cutter, cut 36 rounds from 2 sheets of puff pastry. Cut seventy-two 1cm x 6cm strips from the remaining dough. Line the holes of the prepared molds with the circles of dough.
  4. Drop level tablespoons of mince mixture into dough rounds. Top each with 2 strips of dough to form a cross. Brush with milk. Bake for 15 to 18 minutes, reversing trays while baking, or until pastry is golden brown and pies are heated through. Wait 1 minute. Transfer to a dish. Serve with tomato sauce.
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Pies ‘X marks the spot’

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