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
- Heat oil in a medium frying pan over medium heat.
- Add onion and garlic, cook for 3-4 minutes or until onion is translucent.
- Stir through the mince, cooking for 5 minutes or until browned.
- Add carrot and zucchini and mix through mince mixture.
- Place boiling water into a jug and add gravox, whisk with a fork until gravox has dissolved.
- Pour gravy over mince mixture and cook for 3-5 minutes or until sauce has thickened slightly.
- Season mince mixture with salt and pepper.
- Remove from heat and cool for 30 minutes.
- Meanwhile preheat oven to 180C.
- Grease a 12 hole muffin tin.
- Cut 12 large circles from pastry sheets using a 98mm round cutter, place one into each muffin hole.
- Spoon mince mixture evenly among pastry cases.
- Cut another 12 circles from pastry sheets using a 78mm round cutter, place on top of each base.
- Squeeze pastry base and top together gently with finger tips.
- Brush pasty tops with egg.
- Bake in oven for 20 minutes or until golden brown.
- Allow to cool in pans slightly before removing onto cooling rack.
Notes
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- Prep Time: 15 mins
- Cook Time: 25 mins
