Savoury Mini Meat Mince Pies

For the Dough:

For the Filling:

600 g beef mince
1–2 medium onions, finely sliced
1–2 bell peppers (red, green, or a mix), diced
2 medium tomatoes, diced (or 1 cup of canned diced tomatoes, drained)
1–2 tsp dried thyme (or a few sprigs of fresh thyme, leaves removed and chopped)
Salt and pepper, to taste
Olive oil (or another cooking oil) for sweating the vegetables

1. Prepare the Dough:

In a large bowl, combine the YesYouCan Pizza and Focaccia Bread Mix, cubed butter, eggs, and a pinch of salt.
Using your fingers or a pastry cutter, work the mixture until it forms a crumbly texture. When it begins to hold together, gently press it into a dough. (Do not overwork the dough.)
Wrap the dough in plastic wrap and chill in the fridge for about 20 minutes.

2. Make the Filling:

In a large skillet, heat a splash of olive oil over medium heat.
Add the sliced onions and sauté until they begin to soften.
Stir in the diced bell peppers and tomatoes, and sprinkle in the thyme. Cook until the vegetables are soft and any excess liquid has mostly evaporated.
Add the beef mince to the pan. Break up the mince with a spoon or spatula, and cook until it’s browned and cooked through. Season with salt and pepper to taste.
Once the beef is cooked, remove the pan from the heat and let the filling cool slightly.

3. Assemble and Bake the Pies:

Preheat your oven to 180°C.
Roll out the chilled dough on a lightly floured surface to about 3 mm thickness.
Grease your mini pie molds or a mini muffin tray.
Line the molds with the rolled dough. Spoon a generous amount of the beef filling into each mold.
Cover the filling with another sheet of rolled dough. Press the edges lightly to seal, and use a fork to crimp if desired.
Use a sharp knife to cut a small slit or decorative pattern on the top of each pie, allowing steam to escape during baking.
Bake in the preheated oven for about 20 minutes or until the pastry is golden brown.
Allow the pies to cool slightly in the molds before carefully removing them.

4. Serve:

Enjoy the mini beef pies warm, with tomato sauce or your favorite dip on the side.

For the Dough:

For the Filling:

100 g beef mince
½ small onion, finely sliced
¼ to ½ of a bell pepper (any color), finely diced
1 small tomato, diced (or about ¼ cup canned diced tomatoes, drained)
A pinch (about 1/8 teaspoon) dried thyme (or a few leaves of fresh thyme, finely chopped)
Salt and pepper, to taste
Olive oil (or another cooking oil) for sweating the vegetables

1. Prepare the Dough:

In a bowl, combine the pizza mix, cubed butter, egg, and a pinch of salt.
Using your fingers or a pastry cutter, work the mixture until it forms a crumbly texture. When it begins to come together, gently press it into a dough. (Avoid overworking the dough.)
Wrap the dough in plastic wrap and chill in the fridge for about 20 minutes.

2. Make the Filling:

Heat a small splash of olive oil in a pan over medium heat.
Add the sliced onion and sauté until it starts to soften.
Stir in the diced bell pepper and tomato, then sprinkle in the thyme.
Cook until the vegetables are soft and any excess liquid has mostly evaporated.
Add the beef mince to the pan. Break up the mince with a spoon or spatula, and cook until it’s browned and cooked through. Season with salt and pepper to taste.
Once cooked, remove the pan from the heat and let the filling cool slightly.

3. Assemble and Bake the Pies:

Preheat your oven to 180°C.
On a lightly floured surface, roll out the chilled dough to about 3 mm thickness.
Lightly grease your mini pie molds or a mini muffin tray.
Cut out rounds of dough to line the molds. Spoon an even amount of the beef filling into each.
Cover each filled pie with another round of dough. Press the edges lightly to seal. (You can crimp the edges with a fork if desired.)
Using a sharp knife, cut a small slit or decorative pattern on the top of each pie to allow steam to escape.
Bake in the preheated oven for about 20 minutes or until the pastry turns golden brown.
Allow the pies to cool in the molds for a few minutes before carefully removing them.

4. Serve:

Enjoy your mini beef pies warm, with tomato sauce or your favorite dip on the side.

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