The Lebanese Plate Mini Meat Pies

The Lebanese Plate Mini Meat Pies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil in a saucepan at medium heat. Add mince, brown and break up large pieces with a spoon. Remove meat from saucepan and set aside.

Step 2

In the same saucepan, melt butter. Add diced onion and sauté until soft.

Step 3

Add tomato paste and cook for 2 minutes and then add the diced tomato.

Step 4

Add the flour and cook stirring quickly to combine.

Step 5

Slowly add the stock, 1/2 cup at a time. As the mixture begins to thicken add another 1/2 cup. Repeat until you have added all stock. Mixture should now resemble a thick gravy.

Step 6

Return meat to saucepan (strain the meat first if there is a lot of fatty liquid). Add salt, pepper, sumac, pomegranate molasses and gravy powder. Stir through to combine well and set aside to cool.

Step 7

Preheat oven to 200ºC.

Step 8

Use an 11cm round cutter to cut out 4 circles from each shortcrust pastry sheet for the base of the pie. Spray a standard muffin tray with the olive oil spray. Line each with the shortcrust pastry circle, folding in two places so it fits snuggly.

Step 9

Spoon approximately 2 tablespoons of the meat mixture into each pastry case.

Step 10

Use an 8cm round cutter to cut 16 even circles of puff pastry. Top each of the mini pies with the puff pastry.

Step 11

Whisk the egg and brush the top of each pie with the egg.

Step 12

Bake in the preheated oven for approximately 20 minutes or until golden and crispy.

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