cooking oil spray
4 frozen puff pastry sheets, thawed
tomato sauce, to serve
1 small onion, finely chopped
300 g beef mince
1 Tbsp plain flour
1 beef stock cube, crumbled
2 Tbsp Worcestershire sauce
1 Tbsp tomato sauce
1 Tbsp chopped fresh thyme
salt, to taste
pepper, to taste
650 g brushed potatoes, peeled, chopped
50 g butter, chopped
- Lightly spray three 12-hole mini muffin pans (1-tablespoon capacity) with oil. Place on two oven trays.
- To make filling, heat an oiled, large saucepan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add beef. Cook, stirring to break up mince for about 4 minutes, or until browned. Add the flour. Cook, stirring for 1 minute.
- Dissolve stock cube in ½ cup boiling water. Add to pan with remaining ingredients. Bring to a boil, stirring, for about 1 to 2 minutes, or until thickened. Transfer to a bowl. Allow to cool.
- Meanwhile, make topping. Gently boil potatoes, covered, in a medium saucepan of water for about 20 minutes, or until tender. Drain. Return to the pan and coarsely mash. Add butter. Stir over a low heat until hot. Season with salt and pepper. Cool slightly.
- Using a 6½cm round cutter, cut out 36 rounds from the pastry sheets. Press pastry rounds into prepared pan holes. Divide filling evenly among pastry cases.
- Transfer topping to a piping bag fitted with a 7mm star nozzle. Pipe over the filling. Spray with cooking oil.
- Cook in a hot oven (200C) about 25 minutes, or until golden brown. Stand in pans for 5 minutes before removing.
- Serve warm pies with extra tomato sauce.