Pies can be made up to one day ahead. Store in an airtight container in the fridge. Reheat on an oven tray in a moderate oven (180C) for about 12 minutes, or until
Cooking oil spray
4 sheets frozen puff pastry, thawed
Extra tomato sauce, to serve
1 small onion, finely chopped
300g beef mince
1 tblsp plain flour
1 beef stock cube (5g), crumbled
2 tblsps Worcestershire sauce
1 tblsp tomato sauce
1 tblsp chopped fresh thyme Salt and pepper, to taste
650g brushed potatoes, peeled, chopped
50g butter, chopped
Lightly spray three 12-hole mini muffin pans (1-tablespoon capacity) with oil. Place on
two oven trays.
2 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.
3 Dissolve stock cube in 1⁄2 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.
4 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.
5 Using a 6 1⁄2cm round cutter, cut out 36 rounds from the pastry sheets. Press pastry rounds into prepared pan holes. Divide filling evenly among pastry cases.
6 Transfer topping to a piping bag fitted with a 7mm star nozzle. Pipe over the filling. Spray with cooking oil.
7 Cook in a hot oven (200C) about 25 minutes, or until golden brown. Stand in pans for 5 minutes before removing.
8 Serve warm pies with extra tomato sauce.