Preparation time 25 minutes,
Cooking time 45-50 minutes,
Oven temperature 200°C, 400°F, gas 6,
Calories 130 per pie
ingredients
makes 24
1 onion, chopped
1 clove garlic, crushed
1 green pepper, deseeded and chopped
1 tablespoon oil
225 g (8 oz) minced beef
1/2 teaspoon chilli powder
1 teaspoon Worcestershire sauce
2 tablespoons tomato ketchup
150 ml (1/4 pint) beef stock
2 teaspoons plain flour
1 - 2 tablespoons water
salt and pepper
for the shortcrust pastry
340 g (12 oz) plain flour
pinch of salt
150 g (6 oz) margarine
3 - 4 tablespoons cold water
beaten egg to glaze
method
for the shortcrust pastry
Sift the flour and salt into a bowl. Cut the margarine into small pieces and rub into the flour until
the mixture resembles fine breadcrumbs. Add enough water to mix to a soft dough.
1. Fry the vegetables in the oil until soft. Add the minced beef and cook gently for 5 minutes. Stir in the chilli powder, Worcestershire sauce, ketchup and stock, and simmer gently for 15 minutes.
2. Mix the flour with a little cold water to form a smooth paste, add to the pan and simmer for a further 5 minutes. Season and leave to cool. Make the shortcrust pastry as below.
3. Roll out thinly on a lightly floured work surface then, using a floured tartlet cutter, stamp out 24 rounds. Use a slightly smaller cutter to stamp out 24 lids.
4. Place the larger rounds into lightly greased tartlet tins and put a spoonful of the mince mixture in each.
5. Dampen the edges of the pastry with a little water and cover each one with a pastry lid. Seal the edges, brush with beaten egg and bake in a moderately hot oven for about 20 minutes.
A quick way of making shortcrust: chill the fat in the freezer, dip in the flour, then grate coarsely. Mix into flour with enough water to bind.
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