Mini Mince & Cheese Pies

Q.What's better than a big ol' mince & cheese pie with tomato sauce?


A. Lots of little mince & cheese pies with tomato sauce!


  • Olive Oil
  • 500g Meat Cuisine Mince (Beef/Lamb/Chicken/Pork)
  • 1 Onion, finely diced
  • 3 garlic cloves, minced
  • 1 cup of beef stock
  • 1 can Chopped Tomatoes
  • 1 egg, whisked for brushing
  • 1-2 Sheets Pastry
  • 1 tsp of sea salt
  • Colby Cheese (thinly sliced)
  • You'll also need a large muffin tray.



  1. Grease muffin tins with butter. Then line each with pastry
  2. In a large pot, heat the oil over a medium heat and then brown the meat in batches. Set aside.
  3. In the same pot, saute the onion until translucent for about 4 minutes. Add the garlic and stir for 2 minutes.
  4. Add the flour, stirring well to coat the onion and garlic. Add the beef stock and tomatoes. Stir well.
  5. Next, add the beef and salt to the pot. Stir several times and then reduce the heat and cover. Cook gently for 1.5 hours.
  6. After this time, add the mushrooms and cook for another 1.5 hours. Let the meat cool slightly when it's ready.
  7. Preheat the oven to 200C.
  8. Spoon the meat mixture into the pastry in the muffins tins. Cover small slice of cheese (make sure the cheese doesn't touch the edges of the tin) then cover with squares of pastry and trim the sides. With your fingertips, press the pastry around the edges to seal.
  9. Brush pastry tops with egg and then bake in the oven for about 30 minutes or until golden brown.
  10. Serve with a splash of tomato sauce (ketchup) on top.
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