Mini Beef And Beer Pies - cooking recipe

Ingredients

1 tbsp vegetable oil
3 slices bacon, finely chopped
1 None onion, finely chopped
1 lb ground beef
1/4 cup flour
1 bottle (12 oz) beer
1 cup beef stock
4 None refrigerated pie crusts
3 sheets frozen puff pastry, thawed
1 None egg, lightly beaten
None None Tomato sauce, to serve

Preparation

Preheat the oven to 400\u00b0F. Lightly grease three 12-cup mini muffin pans.
Heat the oil in a large saucepan on high heat. Saute the bacon and onion for 3-4 mins until the onion is tender.
Add the ground beef. Brown well for 4-5 mins, breaking up any lumps with the back of a spoon as it cooks.
Blend in the flour. Cook, stirring, for 2 mins. Gradually stir in the beer and stock. Bring to a boil, stirring. Reduce the heat to low; simmer, uncovered, for 10 mins, until the mixture reduces and thickens. Transfer the mixture to a large bowl. Cool the filling for 10 mins, then refrigerate until cold.
Meanwhile, using a 2 1/2-inch cutter, cut 9 rounds from each pie crust. Press 1 round into each muffin cup. Using a 2-inch cutter, cut 12 rounds from each puff pastry sheet. Reserve any excess pastry for another use.
Spoon 2 heaping teaspoons of chilled filling into each muffin cup. Brushing the pastry edge with a little egg. Top each pie with smaller pastry rounds.
Press gently around the edge to seal. Brush the tops with the remaining egg. Using a sharp knife, make two small slits for air holes in the top of each pie.
Bake for 12-15 mins until golden and puffed. Cool in pans 5 mins. Remove from pans; cool slightly on wire rack. Serve with tomato sauce.