Mini Mince Pies

This recipe was submitted for Cook the Commonwealth by Fern. She says "I am a New Zealander who has lived in the UK for 14 years. You can get a mince pie anywhere in New Zealand - it's a classic!". This recipe was tweaked to be more nutritious and photographed by Kiri Pointon-Bell Registered Dietitian

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put the oil, onion, celery and sweet potato and garlic into a frying pan and cook gently, stirring until the onion is golden – about 15 minutes. Don’t rush it or the onion will be crunchy rather than sweet and melting.

Step 2

Add the beef mince and carrot. Increase the heat and cook quickly until the meat is browned and crumbly. Stir in the flour and cook for 30 seconds.

Step 3

Gradually add the stock and bring the mixture to the boil, stirring constantly. Add the tomato purée, puy lentils and salt and pepper to taste. Simmer gently for 10 minutes, then set aside to cool.

Step 4

Preheat the oven to 200°C.

Step 5

Cut out 24 circles in the puff pastry with a 7cm cutter and line patty tins or a muffin tray.

Step 6

Wet the edges of the pastry and then spoon in the meat filling.

Step 7

Roll out the remaining pastry to cut out circles with a 6cm cutter.

Step 8

Carefully place the pastry over the filling and press the edges together to seal. Finish with any pastry trimmings rolled out and cut into decorative shapes.

Step 9

Beat the egg and brush over the tops of the pies. Make one slit in the top of each of the pies.

Step 10

Bake for about 15 minutes, until the pastry is a dark golden brown.