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(Makes approx. 27)
Ingredients
250g minced beef
250g minced pork
1 brown onion, finely chopped
1 stick of celery, finely chopped
1 dried red chilli, finely chopped
300ml beef stock
2 tbsp balsamic vinegar
Splash of Worcestershire sauce
2 tbsp sweet soy sauce
Shortcrust pastry
puff pastry
1 egg
Splash of olive oil
Method
Splash oil into a hot pan, toss in the mince and fry until browned.
Add the onion, celery, and chilli. Fry until softened then add the balsamic vinegar, soy sauce, and Worcestershire sauce. Stir well.
Add the beef stock, place a lid on and simmer for 20-25 minutes, to thicken.
Remove from the pan and allow to cool.
Line your muffin tins with shortcrust pastry and blind bake at 180oc for ten minutes, fill with the cooled mince mix then top with puff pastry.
Bake at 210oC for 15-20 minutes, or until golden brown and crispy.
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