Minced Beef, Bacon and Siracha Pies
Everyone loves meat pies, and baby meat pies are delicious! Easy to make, using bought puff pastry and a simple filling of minced beef and bacon with a Siracha sauce.
Great for lunch or as a picnic snack.
2 rashers free range bacon
500g minced beef, free range if possible
A good squeeze of garlic paste or a couple of garlic cloves
1 small tin tomato paste 170g - add more for a richer sauce
2 teaspoons Siracha sauce or any other chilli sauce to taste
2 teaspoons soy sauce
Salt and pepper
2 sheets all butter puff pastry
1 free range egg, beaten, for glazing
Fry the bacon in a large non stick frying pan until crisp.
Add the minced beef and fry, breaking up the clumps.
Add a good squeeze of garlic. Add salt and pepper.
Add the tomato paste. Fill the tomato tin with water and add that too. Add Siracha or chilli sauce and soy sauce.
Mix everything well, and cook in the pan for 10 minutes until the meat is cooked through. Leave to cool.
Preheat oven to 180°C.
Grease a muffin pan. I used a Texas muffin pan, with 6 large holes, but a regular muffin pan is fine, and you will end up with 12 smaller pies.
Cut out 6 bottoms and 6 tops from the puff pastry sheets using cookie cutters. You will need to judge which size cutters will be appropriate for your muffin pan.
The bigger rounds should fit in the base of each muffin hole and come part way up sides.
Line each muffin hole with a large pastry round.
Put spoonfuls of filling into each muffin hole on top of pastry.
Top each pie with the smaller rounds which will fit on top of the filling. Brush the tops of the pies with the beaten egg.
Place the muffin pan into the oven and cook for 20 minutes or until the pastry is golden.
Eat while warm or they freeze really well.