These "bloody" pies are the prefect snack for all werewolves and vampires.
Yield: 36
Prep Time: 30 mins
Cook Time: 25 mins
Difficulty Level: 2/5
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, grated
- 2 cloves garlic, crushed
- 1 tsp chopped rosemary leaves
- 500 g lamb mince
- 2 tbsps tomato paste
- 1½ cups beef stock
- 1 tbsp Worchestershire sauce
- 5 sheets shortcrust pastry, thawed
- 1 egg, beaten
- Tomato sauce, to serve
Steps
01. In a large frying pan, heat oil on high. Saute onion, carrot, garlic and rosemary 4 to 5 mins. Add mince, brown 3 to 4 mins. Stir in paste and flour. Cook 1 min.
02. Gradually stir in stock and sauce, bring to boil. Reduce to low heat, simmer 10 to 15 mins. Season. Cool.
03. Preheat oven to moderate, 180 C. Cut 36 x 7 cm rounds from pastry. Ease into shallow patty pans. Prick bases with fork. Add tbsp cold mixture to each – do not overfill.
04. Brush edges with egg. Cut 36 x 6 cm rounds. Press onto pies, seal edges.
05. Cut stars and half-moons. Brush pies with egg. Press shapes on top. Brush and bake 20 to 25 mins.
TIP: Prepare pies and freeze unbaked. To bake from frozen, increase cooking time by 10 mins.Photo: Rob Shaw/bauersyndication.com.au