Makes 12 nibble pies or 1 family pie
Ingredients
Filling
- 500 g beef mince
- 1 tbsp olive oil
- 1 small brown onion, finely chopped
- 1 celery stalk, finely chopped
- ½ zucchini, grated
- ½ carrot, grated
- 2 cloves garlic, crushed
- 1 tbsp tomato paste
- 1 tbsp Lana's Garden Rhubarb Sauce
- 1 tbsp Worcestershire sauce
- 100 ml beef stock or red wine
- 2 tbsp gravy powder or flour
- 300 ml water
- Salt
- Black pepper, to taste
Pastry
4 sheets puff pastry, thawed
To Bake & Serve
1 egg, lightly whisked (for brushing)
Sesame seeds, to sprinkle
Lana’s Garden Rhubarb Sauce, to serve
Method
Sauté: Heat olive oil in a frypan over medium heat. Add onion, celery, zucchini and carrot and cook until softened. Add garlic and cook for 1 minute.
Cook: Add beef mince and cook until browned. Stir through tomato paste, Rhubarb sauce and Worcestershire sauce and cook for 1–2 minutes.
Make the gravy: Pour in beef stock or red wine. Add gravy powder (or flour) and water, stirring well. Simmer until thick, rich and saucy. Season with salt and pepper, then cool completely.
Assemble: Preheat oven to 180°C (fan-forced). Cut pastry to fit a muffin tin and press into each hole. Fill with cooled mixture. Add pastry lids if desired or leave open.
Bake: Brush pastry with egg, sprinkle with sesame seeds and bake for 20–25 minutes until golden and puffed.
Serve: Cool slightly and serve warm with Lana’s Garden Rhubarb Sauce.
Golden, flaky and full of rich savoury flavour, these pies are taken to the next level with the tangy sweetness of Lana’s Garden Rhubarb Sauce.
