This has fast become a family favourite. All family members really enjoy these little meat pies – what a bloody miracle! They are super easy to make and totally delicious.
If you use store-bought shortcrust pastry then feel free to keep making pies until all the mixture is used – my guess is you’d get around 18-20 pies. Perfect to freeze and pull out for lunches – or serve at a birthday party.
The beauty of these pies is that you can use whichever veggies you fancy (or have left in the fridge, as is the case with me).
- • 4 tbls broth or 2 tbls Olive Oil
- • 1 onion (chopped)
- • 3 cloves garlic (chopped)
- • 500 grams beef mince (grassfed is best)
- • Chopped vegetables of choice (I’ve used 1 diced eggplant and 3 grated zucchini OR 1 chopped broccoli and 2 large grated carrots)
- • 1/3 cup tamari (find it in the supermarket)
- • 1 cup tomato paste
- • 1 tin of chopped tomatoes
- • 1 tbls coconut sugar or rapadura sugar
- • 100 g feta cheese
- Preheat your oven to 180 degrees
- Warm either your broth or olive oil in a large pan over moderate heat. Add onion and garlic and cook until softened. Then add your mince and cook for five minutes. Once mince is mostly cooked add your chopped veggies of choice and cook for ten minutes. Now add all the other ingredients and stir through. It will be quite ‘wet’ so now we need to reduce. Let it simmer away for at least half an hour, stirring occasionally.
- While it’s cooking make your pastry.
- I roll it out straight away and use a coffee mug to create circles. I then place these circles in greased cupcake trays (I get ten-twelve pie crusts from this recipe) and let it rest in the fridge for half an hour.
- Once your meat pie mix has been reduced really well, add large spoonfuls to your pastry cases then sprinkle with feta. Put in oven for half an hour or until pastry is cooked.