2017-08-21
Hand Held Beef Mince Pies
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Hand Held Beef Mince Pies

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One that the kids will be sure to love and whats better? It's good for them too, mince is rich in protein, iron and zinc!
<b>Prep:</b> 40 mins Prep: 40 mins
<b>Cook:</b> 40 mins Cook: 40 mins
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
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Ingredients

Beef 

  • 500g Quality Mark beef mince
  • 2 large handfuls spinach leaves with stems removed (about 170g), or frozen (see tips) 
  • 1 onion, finely chopped
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1 tablespoon tomato paste
  • 1 cup beef stock
  • 3 tablespoons pine nuts, toasted
  • 1 cup small cubes tasty cheddar cheese (about 100g)
 

To assemble

  • 3 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten with a little milk
 

To serve 

  • Your favourite tomato sauce or chutney

Method

Preheat oven to 190°C conventional.  

Beef

Heat a large frying pan over a medium heat. Place spinach in the pan and cook, stirring occasionally, for 1-2 minutes until the spinach has wilted. Drain well and roughly chop.
Add a dash of oil to the frying pan with the onion and cook over a low heat for about 5 minutes or until the onion is soft but not coloured. Increase the heat and add the beef mince, stirring to break up the mince and prevent the onion from burning. Cook until the mince begins to brown, about 10 minutes. Stir in the spices and cook for 1 minute, then add the tomato paste and cook for a further minute. Stir in the beef stock, season and cook until the stock has been absorbed. Set aside. Once cool, stir through toasted pine nuts and cheese. 


To assemble 

Cut each sheet of pastry into 4 squares. Working with 1 pastry square at a time, brush the edges with beaten egg wash. Heap 3 tablespoons of mince filling onto one side then fold pastry over so corners meet to form a parcel. Seal edges with a fork. Place on a lined baking tray. Brush the tops with beaten egg wash to glaze and cut a small slit in the top of each pie to vent steam. Place in the oven and cook for 20 minutes or until golden.
Serve with your choice of tomato sauce or chutney and a green salad. 
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 378g
Energy kJ (kcal) 2972 (710)
Protein (g) 43.8
Fat (g) 42.0
Saturated (g)
23.0
Carbohydrate (g) 39.4
Sugars (g)
4.0
Sodium (mg) 799
Iron (mg) 7.0
Zinc (mg) 7.3
Vitamin B12 (ug) 4.0
Vitamin D (ug) 1.5
Selenium (ug) 14.1
  • These mince pies can be made up the day before, glazed then covered with plastic wrap and refrigerated. The next day, remove from refrigerator, glaze again and cook.
  • Stirring the beef mince with a wooden spoon during browning helps to break up the meat ensuring even cooking.
  • When you hear the beef mince sizzling it has been browned.
  • Frozen spinach could be used instead of fresh. Thaw well then dry off in a hot frying pan to remove excess moisture.
  • Grate in the zest of half a lemon for extra flavour.
  • Kids love mince and being rich in protein, iron and zinc, it's great for them too. 

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