Beef, tomato, bacon and cheese pies

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How to make Beef, tomato, bacon and cheese pies

  • Yield : 4
  • Prep Time : 0:25
  • Cook Time : 1:10
  • Total Time : 1:35

Ingredients

  • 2 teaspoons olive oil
  • 1 brown onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 carrot, peeled, finely chopped
  • 175g bacon, coarsely chopped
  • 2 garlic cloves, crushed
  • 500g Coles Australian 4 star beef mince
  • 400g can Coles Brand diced tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup (60ml) Coles Brand barbecue sauce
  • 1 cup (120g) grated Coles Brand vintage cheddar
  • 20g butter, melted
  • 4 sheets Pampas puff pastry, just thawed
  • 1 Coles Brand Australian free range egg, lightly whisked
  • Steamed broccolini, to serve
  • McCain Chunky beer batter chips, to serve
  • Tomato chutney, to serve

Method

  • Step 1 Preheat oven to 200C. Heat the oil in a large saucepan over medium-low heat. Cook the onion, celery, carrot and bacon for 5 mins or until softened. Add the garlic. Cook for 1 min. Add the mince and cook, breaking up lumps with a wooden spoon, for 5 mins or until mince changes colour. Add the tomato, tomato paste, Worcestershire sauce and barbecue sauce. Bring to the boil. Reduce heat to low and simmer for 15-20 mins or until mixture thickens and most of the liquid has evaporated. Stir in the cheddar. Season. Set aside to cool completely.
  • Step 2 Brush 4 x 91/2cm (base measurement) pie tins with melted butter. Cut 4 x 15cm discs from the pastry and line the pie tins. Divide the mince mixture among pie tins. Cut 4 x 13cm discs from the pastry. Brush with egg and place, egg-side down, on top of the mince mixture. Decorate pastry as desired. Crimp the edges to seal. Brush top with egg and cut 2 small slits in the pastry.
  • Step 3 Bake the pies for 30-35 mins or until pastry is crisp and golden. Serve with broccolini, chips and tomato chutney.

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