Submitted by Bronwyn Delaivuna
Beef and Veg mini pies
Serving: 40
Ingredients
- 1kg beef chunk
- 4 carrots
- 500grams of button mushrooms
- 3 potatoes
- 1 sweet potato
- 1 onion
- 2 table spoons of tomato paste
- Salt and pepper
- Mixed herbs
- 600mls of beef stock
- 2 cups of crushed tomatoes
- All added to the slow cooker and left on low for 8hrs
- Cooled and added 2 cups of fresh cream.
- Used a muffin tin for the pastry and added meat 🙂
Instructions
- Chop all vegetables into cubes and meat also.
- Add all ingredients into the slow cooker minus the cream and cook on low for 8hrs.
- Cool then add cream.
- Preheat oven to 180 degrees
- Place pastry into muffin tray and cook till lightly puffy and press down with a spoon to add meat and add pastry on top. Cook until golden brown
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