Easy Mini Mince & Cheese Pies
Golden puff pastry pies filled with a rich, savoury beef mince mixture and melted cheese. An easy family dinner that's also perfect for lunchboxes and the freezer.
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Ingredients
- 1 kg beef mince
- 1 large onion diced
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 Tbsp mixed herbs
- 4 Tbsp Worcestershire sauce
- 6 heaped Tbsp tomato paste
- ½ cup water
- 2 Tbsp brown sugar
- 1 cup grated cheese
- 1 packet flaky puff pastry approximately 5–6 sheets
Instructions
- Add the beef mince and diced onion to a large frying pan and cook over medium heat until the mince is browned, breaking up any large pieces as it cooks.
- Add the onion powder, garlic powder, mixed herbs, Worcestershire sauce, tomato paste, water and brown sugar. Stir until well combined.
- Reduce the heat and simmer, stirring regularly, until the mixture is thick and saucy with no excess liquid remaining.
- Remove from the heat and allow the mince mixture to cool slightly.
- Preheat the oven to 180°C fan bake and line baking trays with baking paper.
- Lay the pastry sheets on the bench and cut each sheet into four equal squares.
- Spoon 2–3 Tbsp of the mince filling into the centre of each pastry square, then sprinkle a little grated cheese over the top.
- Fold the pastry edges up and pinch them together securely to form individual pies.
- Place the pies onto the prepared baking trays and bake for 20–25 minutes, or until the pastry is puffed, crisp and golden.
- Allow to cool for a few minutes before serving.
Notes
Notes
- Allow the mince filling to cool slightly before assembling the pies.
- Keep the filling thick so the pastry doesn't become soggy.
- Pinch the pastry edges firmly to help keep the pies sealed.
Variations
- Add grated carrot, courgette, peas or corn.
- Substitute another type of mince if preferred.
- Leave out the cheese for plain mini mince pies.
Storage
- Refrigerate cooked pies for up to 3 days.
- Freeze for up to 3 months.
- Reheat in the oven or air fryer until piping hot.
Servings: 6 Servings