-
1
Preheat the oven to 400u00b0F. Lightly grease three 12-cup mini muffin pans.
-
2
Heat the oil in a large saucepan on high heat. Saute the bacon and onion for 3-4 mins until the onion is tender.
-
3
Add the ground beef. Brown well for 4-5 mins, breaking up any lumps with the back of a spoon as it cooks.
-
4
Blend in the flour. Cook, stirring, for 2 mins. Gradually stir in the beer and stock. Bring to a boil, stirring. Reduce the heat to low; simmer, uncovered, for 10 mins, until the mixture reduces and thickens. Transfer the mixture to a large bowl. Cool the filling for 10 mins, then refrigerate until cold.
-
5
Meanwhile, using a 2 1/2-inch cutter, cut 9 rounds from each pie crust. Press 1 round into each muffin cup. Using a 2-inch cutter, cut 12 rounds from each puff pastry sheet. Reserve any excess pastry for another use.
-
6
Spoon 2 heaping teaspoons of chilled filling into each muffin cup. Brushing the pastry edge with a little egg. Top each pie with smaller pastry rounds.
-
7
Press gently around the edge to seal. Brush the tops with the remaining egg. Using a sharp knife, make two small slits for air holes in the top of each pie.
-
8
Bake for 12-15 mins until golden and puffed. Cool in pans 5 mins. Remove from pans; cool slightly on wire rack. Serve with tomato sauce.
