LOCATION: Recipes >> Entrée Pies >> Meatpies 21
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Meatpies 21
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LITTLE MEAT PIES
6 oz puff pastry or flaky pastry
8 oz fat-free mince (hamburger)
2 Tablespoons finely chopped onion
1/2 cup beef stock, or water with bouillon cube added
1/2 teaspoon salt
1 Tablespoon ketchup
1 Tablespoon all-purpose flour
Place mince, onion, stock, salt, ketchup and flour in medium sized
saucepan and stir over medium heat until boiling, then lower heat
and simmer for 15 minutes. Allow to cool. Prepare oven 450F. Roll
out pastry fairly thinly, approximately 1/16th inch. Lightly grease
6 or 7 small pie tins, approx 3-1/2" diameter. Cut out rounds for
tops of pies, then cut rounds slightly larger to line pie tins.
Divide the cooled filling among the pies, wet the rims of pastry
with milk or water, then place pie tops on top and flute the edges
together. Pierce the tops with a fork then glaze with a beaten egg
mixed with milk, bake at 450F for 10 minutes then reduce heat to
350F and bake further 20 minutes.
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