The Meat Box | Mince and Aged Cheddar Pies

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Ingredients

2T oil

1 onion, finely chopped

1 medium carrot, finely chopped

1 celery stick, finely chopped

500g beef mince (leave at room temp for 30 minutes before starting)

2 garlic cloves, minced

2T soy sauce

1T bbq sauce

1T tomato paste

1T mustard

1T flour

1 1/4c chicken stock

Salt and pepper to taste

4 sheets of pre-rolled butter puff pastry

4 slices of aged cheddar

1 egg, beaten

Cooking Instructions

Heat the oil in a large saucepan over a medium heat and add the onion, carrot and celery with a pinch of salt and sauté until soft and starting to brown.
Add the mince and garlic and cook until the mince is separated and just brown.
Add the soy sauce, bbq sauce, tomato paste and mustard and sprinkle with the flour. Mix and cook for a few minutes before adding the stock. Season then cover and simmer for 25-30 minutes, stirring occasionally, until the liquid has almost completely reduced. Allow to cool completely.
Lightly oil 4 pie tins. Cut rounds from the pastry for the base and lid.
Place the bases into each tin and distribute the mince between each tin. Place cheese slices onto the mince. Brush the edges of the bases before placing on the lids.
Press the lids down at the edges to seal and brush the lids with the egg. Cut two slits in the lids.
Cook the pies for 25-30 minutes or until golden brown. Rest for a few minutes before serving.

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