Butterfly beef mince pies, perfect for winter season and easy to make. Recipe as below :
Ingredients
1 tbs olive oil
1 brown onion, finely chopped
400g minced beef
2 tbs tomato paste
2 tbs Worcestershire sauce
1/2 tbs sugar
Pinch of oregano
Handful of shredded cheese
3/4 cup salt-reduced beef stock
5 sheets ready-rolled shortcrust pastry
1 egg, lightly beaten
Method
Heat the oil in a large frying pan. Add the onion and sauté for 5 minutes or until soft. Add the beef and cook, stirring, for 6-8 minutes until browned. Add the tomato paste, Worcestershire sauce, oregano, sugar and stock, and bring to the boil, stirring. Add the cheese. Reduce the heat and simmer, uncovered, for 10 minutes or until thickened. Set aside to cool completely.
Preheat the oven to 180°C. Lay out the pastry on a chopping board. Cut out 36 rounds with a 6.5 cm round cutter. Gently push the rounds into three 12-hole mini (30 ml) non-stick flat-based patty pan tins.
Divide the beef mixture between the pastry cases. Using a 5.5 cm round cutter, cut 36 rounds from the remaining pastry. Use a butterfly-shaped cutter to stamp out shapes from the centres of these rounds and then place the rounds on top of the pies. Brush each top with egg.
Bake in the oven for about 15 minutes or until golden. Makes 36
And use the leftover for lunch box the next day...
For my kindy son, I prepared :
1. Butterfly beef mince pie with tomato ketchup
2. Hard boiled egg
3. "Tulip" sausage
4. Mandarin
5. Rose carved carrot and leek leaf for baran
And for my year 2 son, I prepared :
1. Butterfly beef mince pie with tomato ketchup
2. Hard boiled egg
3. "Flower" sausage
4. Broccoli
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