Mini Beef and Beer Pies
1 tbsp vegetable oil
3 rashers rindless bacon finely chopped
1 onion finely chopped
500g beef mince
1/4 cup plain flour
375 ml bottle beer
1 cup beef stock
1 egg beaten
Preheat oven to 200C. Lightly spray muffin tin or pie tins. Cut out shortcrust pastry to fit tins, press into base and place in freezer to chill for 10 mins. Bake in oven for 15mins or until golden.
Heat oil in saucepan on high, sautee bacon and onions for 3-4 mins until onion is tender. Add mince and brown well. Blend in flour, cook and stir for 2 mins; gradually stir in stock and beer. Bring to the boil stirring. Reduce heat and simmer uncovered for 10 mins until the mixture reduces and thickens. Transfer mixture to large bowl and cool filling for 10 mins and then chill in fridge until cold.
Spoon chilled filling into tins and top each pie with puff pastry and pierce holes into lids, brush with egg wash and bake for 15 -20 mins or until golden brown.