Beef & Veg Mini Pies. These yummy mini pies mix tender beef with carrots, mushrooms, potatoes, sweet potato, and onion. Slow-cook it all in tasty stock and tomatoes for 8 hours, stir in cream, then bake in muffin cups with pastry. Perfect bite-sized treats for parties—crispy outside, creamy inside! (48 words)
Serving: 40
Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes
Ingredients
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1 kg beef chunks
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4 carrots
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500 grams button mushrooms
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3 potatoes
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1 sweet potato
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1 onion
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2 tablespoons tomato paste
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Salt and pepper
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Mixed herbs
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600 ml beef stock
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2 cups crushed tomatoes
Put everything in the slow cooker on low for 8 hours. Let it cool, then mix in 2 cups fresh cream. Use a muffin tin for the pastry and fill with meat—super easy and tasty! 🙂
Beef & Veg Mini Pies: Directions
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Cut all veggies and meat into small cubes.
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Put everything in the slow cooker, except the cream. Cook on low for 8 hours.
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Let it cool, then stir in the cream.
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Heat oven to 180 degrees.
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Put pastry in muffin tin. Bake until a bit puffy, press down with a spoon, add meat filling, and top with more pastry. Bake until golden brown.