Mini Beef and Vegetable Mince Pies

My Miss 12 recently wanted some mini beef mince pies for her school lunch box so she whipped up these little beauties!  I packed them cold into the lunch boxes, you could heat them in the morning and put them in a thermos so they are still warm at lunch time, however it’s so warm here on the Gold Coast at the moment the kids were happy to eat them cold.

This recipe is very versatile, add whatever vegetables you desire, carrot, celery, zucchini, capsicum, whatever you have on hand in the fridge that needs using up.

Mini Meat Pies Lunch box

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Mini Beef and Vegetable Mince Pies

  • Author: Katrina
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 12 1x

Ingredients

Scale
  • 1 tablespoon oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, crushed
  • 500g beef mince
  • 1 zucchini, grated
  • 1 carrot, grated
  • 1/4 cup gravox (beef gravy)
  • 1 cup boiling water
  • 5 sheets puff pastry, just thawed
  • 1 egg, lightly whisked
  • salt and pepper, to taste

Instructions

  1. Heat oil in a medium frying pan over medium heat.
  2. Add onion and garlic, cook for 3-4 minutes or until onion is translucent.
  3. Stir through the mince, cooking for 5 minutes or until browned.
  4. Add carrot and zucchini and mix through mince mixture.
  5. Place boiling water into a jug and add gravox, whisk with a fork until gravox has dissolved.
  6. Pour gravy over mince mixture and cook for 3-5 minutes or until sauce has thickened slightly.
  7. Season mince mixture with salt and pepper.
  8. Remove from heat and cool for 30 minutes.
  9. Meanwhile preheat oven to 180C.
  10. Grease a 12 hole muffin tin.
  11. Cut 12 large circles from pastry sheets using a 98mm round cutter, place one into each muffin hole.
  12. Spoon mince mixture evenly among pastry cases.
  13. Cut another 12 circles from pastry sheets using a 78mm round cutter, place on top of each base.
  14. Squeeze pastry base and top together gently with finger tips.
  15. Brush pasty tops with egg.
  16. Bake in oven for 20 minutes or until golden brown.
  17. Allow to cool in pans slightly before removing onto cooling rack.

Notes

© THE ORGANISED HOUSEWIFE. All images & content are copyright protected. If you want to share this recipe please link back to this post, do not rewrite the recipe.

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If you have any mince mixture left over you could make more pies, or save to have as a little snack on toast!

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6 comments

Nicole @ The Builders Wife April 8, 2015 - 10:01 AM

Yummy, and simple. My kids will loves these.

Reply
Smaggle April 8, 2015 - 4:24 PM

I need to get my hands on some GF pastry so I can make these for Mr Smags. He’ll go bananas for them!

Reply
Natasha April 9, 2015 - 7:20 AM

I do this with leftover Shepards Pie. I mix the potato and mince together, place in pie holes and put lid on. Kids and hubby love them!

Reply
Laura April 12, 2015 - 1:01 AM

I’m going to try a veggie version with Quorn mince. Have you tried freezing them? I guess they should freeze well and defrost quickly?

Reply
Lucy @ Bake Play Smile April 28, 2015 - 9:07 PM

Hi Kat, I just wanted to let you know that I made these after seeing your recipe and they were amazing! Such a huge hit in our house. Thank you xx

Reply
Katrina - The Organised Housewife April 30, 2015 - 11:45 AM

Ooh that is fantastic, Lucy! So glad they tuurned out and everyone ejjoyed them. I must say they are a really winner in our house too.:) x

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