Cocktail Meat Pies with Roasted Vegatables

I was paging through some magazines the other day and came across this recipe for meat pies....yum! Sounds awesome!!  These could be really good as cocktail party food.  As we don't have all the ingredients , it's a case of - ok, so what do we have!!   So we make a few changes, make much smaller pies and serve them with sweet chilli sauce and wow, are these good!!  Now to arrange the party.....

Ingredients

 

1 small potato, peeled and chopped

1 small carrot, peeled and chopped

1/2 cup butternut, peeled and chopped

1 1/2 tablespoons olive oil

salt and pepper

1 small red onion, finely chopped

1 clove garlic, crushed

2 teaspoons thyme

300g beef mince

2 teaspoons flour

2/3 cup vegetable stock

2 teaspoons chutney

1/2 cup shredded red cabbage

1/4 cup frozen peas

puff pastry, thawed

1 egg, lightly beaten

sweet chilli sauce, to serve

 

Method

 

1. Heat oven to 200 degrees C.

2. Place the potato, carrot and butternut on a baking tray, sprinkle with 1/2 tablespoon olive oil and season with salt and pepper. Mix.

3. Roast for 25 minutes or until tender.

 

 

4. Heat the remaining oil.  Add the onion, garlic and thyme and cook until soft.

5. Add the mince and cook until browned.

 

 

6.  Mix in the flour and cook for a further minute.

7. Add the stock, chutney and cabbage and cook until thickened slightly.

8. Remove from the heat and add in the peas, roasted vegatables, salt and pepper, and toss to combine.

9. Allow to cool completely.

10. Cut out 8 x 8cm rounds from the pastry (or use a pastry press).

 

 

11. Brush the edges with egg and fold over the pastry, pinching to seal.

 

 

12. Brush with egg and place on a baking sheet lined with baking paper.

13. Bake for 20 minutes or until golden brown.

 

 

14. Serve with sweet chilli sauce for dipping.