The perfect recipe for large gatherings or if you just feel like some good homemade pies! Deep rich flavours come from DARI’S Beef and Mushroom Soup and make this recipe so easy to make.
Ingredients
1 x DARI’S Beef and Mushroom Soup
2 sheets frozen shortcrust pastry, thawed
2 sheets frozen puff pastry, ,thawed
1 tbsp olive oil
½ onion, diced
125g beef mince
2 tbsp gravy powder
1 egg
1 tbsp sesame seeds
12 paper cupcake wrappers
1 cup rice or baking weights
¼ cup tomato sauce, to serve
Method
- Preheat oven to 190℃ and prepare a 12-hole muffin tray.
- Use an 8 inch/98mm pastry cutter to cut 10-12 rounds from the short-crust pastry.
- Gently ease the pastry rounds into each cavity of the muffin tray and pierce the base of each case with a fork. Place a cupcake wrapped on top of each pastry case and fill with dried rice or baking weights.
- Place in the oven to blind bake for 10 minutes.
- In the meantime, prepare the pie filling by heating oil in a frying pan over medium heat. Add onions and cook for 2 minutes. Add mince and cook for a further 2-3 minutes or until browned.
- Add DARI’S Beef and Mushroom Soup to the frying pan. Stir to combine then allow to come to the boil. Reduce heat to low and simmer for 10 minutes to allow the liquid to evaporate slightly.
- Sprinkle gravy powder into the filling mixture. Stir to combine then allow to simmer for 2 minutes or until thickened. Remove from heat.
- Remove pastry cases from the oven. Allow to cool slightly before removing the rice or pastry weights.
- Reduce oven temperature to 180℃.
- Fill each pastry case with the prepared pie filling.
