Door-Nail Meat Pies are hearty and flavorful individual pies filled with savory minced beef, onions, and garlic, seasoned with tomato paste, Worcestershire sauce, and dried thyme. Encased in golden puff pastry, these pies are perfect for a satisfying meal.
Ingredients: 500g minced beef. 1 onion, finely chopped. 2 cloves garlic, minced. 2 tablespoons tomato paste. 1 teaspoon Worcestershire sauce. 1 teaspoon dried thyme. Salt and pepper to taste. 300g puff pastry. 1 egg, beaten for egg wash.
Instructions: Preheat oven to 200C 400F. In a skillet, brown the minced beef over medium heat, breaking it apart with a spoon as it cooks. Add the chopped onion and minced garlic to the skillet, cook until softened. Stir in tomato paste, Worcestershire sauce, dried thyme, salt, and pepper. Cook for another 2 minutes. Roll out the puff pastry and cut circles slightly larger than your pie molds. Line the pie molds with the pastry circles, leaving some overhang. Fill each pie with the beef mixture, then fold the pastry over the top to enclose the filling. Crimp the edges with a fork to seal. Brush the tops of the pies with beaten egg wash. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp. Serve hot and enjoy!
Prep Time: 20 minutes
Cook Time: 25 minutes
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