Beef & Veggie Pies

Beef & Veggie Pies

Posted by Kim McCosker on

Beef & Veggie Pies

Serves 12 pies


  • 500 grams beef mince
  • 2 cups frozen mixed vegetables thawed
  • 495g jar pasta sauce
  • 4 sheets puff pastry


  • Preheat the oven to 200°C.
  • In a nonstick frying pan, brown the beef.
  • Add the veggies and season with sea salt and pepper to taste. Pour in the sauce and simmer for 10 minutes.
  • Meanwhile, cut 24 x 6cm circles from the puff pastry.
  • Line 12 cups of a nonstick muffin tin with 12 pastry rounds.
  • Divide the beef mixture among the muffin cups and top with the remaining rounds of pastry. Seal the edges with a fork, sprinkle with pepper and pierce once with a knife to create a vent.
  • Bake until the pastry is nice and golden, about 20 minutes.

Recipe Notes

Pies are a terrific way to hide veggies. For the fussiest of eaters you can even puree roasted pumpkin, sweet potato or parsnips and add to the pasta sauce. They'll never ever know ☺

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