Mini Beef And Onion Pies – a delicious recipe with vegetable oil, onion, ground beef, tomato, Worcestershire sauce, brown gravy mix. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oil in large skillet on medium-high heat. Cook onion, stirring, until softened. Add ground beef; cook, stirring, until meat changes color. Whisk tomato paste, Worcestershire sauce, gravy mix and 3/4 cup water in a small bowl. Add to pan; bring to a boil, stirring. Reduce heat to low; simmer, uncovered, for 10 mins, or until thickened slightly. Cool.
2
Preheat the oven to 400u00b0F. Grease two 12-cup muffin pans.
3
Roll out pie crusts on a floured surface to 12-inch circles. Cut out 24 (3-inch) rounds from pie crusts. Press into muffin cups. Cut out 24 (2 1/2-inch) rounds from puff pastry.
4
Spoon beef mixture into crusts. Brush edges with a little of the egg. Top pies with puff pastry lids. Press edges firmly to seal; brush lids with remaining egg. Cut a small slit in top of each pie.
5
Bake for 20 mins, or until lightly browned. Coo in pans for 5 mins before serving.
374
kcal
Calories
29
g
Fat
4
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tbsp vegetable oil, 1 None onion, finely chopped, 1 lb ground beef, 2 tbsp tomato paste, and more.
Yes, Mini Beef And Onion Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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