Ingredients

  • 225 g plain flour, plus extra for dusting
  • 115 g unsalted butter, chilled and cut into small cubes, plus extra for greasing
  • 1 -2 tbsp cold water
  • 1 tbsp olive oil
  • 1 red onion, diced
  • 1 red pepper, deseeded and diced
  • 1 clove garlic, crushed
  • 250 g lean beef mince
  • Pinch dried oregano
  • Pinch light soft brown sugar
  • 200 g passata
  • A little milk, for glazing

Method

  1. 1

    Make the pastry: sift the flour into a bowl, add the butter and rub together using your fingertips until the mixture resembles fine breadcrumbs. Add 1tbsp water and use a knife to bring the dough together, cutting and turning until it forms a ball. Add a little more water, if necesary. Wrap in cling film and chill in the fridge for 15 minutes.

  2. 2

    Meanwhile, make the filling: heat the oil in a frying pan, add the onion, pepper and garlic, and cook for 10 minutes until soft. Add the beef and fry for another 10 minutes until browned.

  3. 3

    Stir in the oregano, sugar and passata, and cook for a further 10 minutes, stirring occasionally. You may need to add a little water to loosen the mixture, but it should be fairly dry. Remove from the heat and set aside to cool.

  4. 4

    Preheat the oven to 180°C, fan 160°C, gas 4. Grease 3 x 6-hole tart tins and set aside. Dust your work surface with flour and roll out the pastry to the thickness of a pound coin. Cut out 18 circles (large enough to line the tins), then gently press them in.

  5. 5

    Spoon the mince filling into each pie. Roll out the leftover pastry and cut into small strips to make a cross top for each pie.

  6. 6

    Brush the crosses with a little milk and bake in the oven for 15 minutes until the pastry is golden.

     

    Cook's tip: if you don’t fancy making the pastry, you can use 375g ready-rolled shortcrust instead.

Nutritional Details

Each serving provides
  • Energy 816kj 195kcal 10%
  • Fat 14.7g 21%
  • Saturates 5.0g 25%
  • Sugars 1.4g 2%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1294kj/309kcal

Each serving provides

10.1g carbohydrate 0.7g fibre 5.1g protein

 
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