Beef and stilton mini pies recipe
They might be small, but these mini beef pies pack a Stilton-powered punch. The recipe uses ready-rolled shortcrust pastry and mini muffin moulds to keeps things easy. Ideal for a starter or party food. See method
- 1 tbsp olive oil
- ½ onion, chopped
- 200g (7oz) lean beef steak mince
- 75ml red wine
- 14g tomato purée
- few drops Worcestershire sauce
- 320g Jus-Rol Shortcrust sheet
- 40g (1½oz) stilton
- 1tbsp wholegrain mustard
- beaten egg, to glaze
If you don't have mince, cut open some sausages instead
Each serving contains
of the reference intake
- Make the filling by heating the oil in a medium pan, add the onion and fry gently until softened. Add the beef mince and cook, stirring frequently, until browned, then add the wine and tomato purée. Cover and simmer for 15 minutes or until the beef is cooked and the liquid is absorbed. Add the Worcestershire sauce and season to taste. Set aside and allow to cool.
- Preheat oven to gas 6, 200°C, fan 180°C. Unroll the pastry sheet and using a 5·5cm (21⁄4in) cutter, cut out 15 discs and use to line 15 mini muffin moulds. Then, using a 4·5cm (13⁄4 in) cutter cut out 15 discs for the lids from the remaining pastry.
- Crumble the Stilton into the cooled meat filling mixture, add the mustard and stir to combine. Divide the filling between the pastry cases, pressing down firmly. Brush the undersides of the lids with beaten egg and place one on top of each pie, pressing the edges together to seal. Make a small hole in the centre of each lid to allow the steam to escape. Brush the tops with beaten egg and bake for 15-18 minutes until the pastry is golden brown. Serve warm.
See morePie recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.