Mini Beef And Stout Pies

1. 1

   Preheat oven to 400u00b0F. Lightly grease 2 - 12-cup muffin pans.

2. 2

   Heat oil in a large saucepan over high heat. Saute bacon and onion for 3-4 mins, until onion is tender. Add ground beef and brown for 4-5 mins. Add flour and cook, stirring, for 1 min. Add beer, stock, tomato paste and chopped rosemary. Bring to a boil, stirring, then reduce heat and simmer, uncovered, for 10 mins, or until mixture reduces and thickens. Let cool for 10 mins then chill.

3. 3

   Meanwhile, cut 24 - 5 inch discs from pie dough. Use to line muffin pans. Cut 24 - 3 inch discs from puff pastry and set aside. Distribute 2 tbsp chilled filling between each mini pie shell. Brush edges with egg then top with puff pastry, gently pressing edges to seal. Brush lids with egg. Sprinkle 12 pies with sesame seeds. Insert 12 sprigs of rosemary into remainder.

4. 4

   Using a sharp knife, make two small slits in each lid. Bake for 20-25 mins, or until golden brown. Allow to rest for 5 mins then transfer to serving plates. Serve with tomato sauce.

* Per serving · 4 servings · Values may vary.