Number of servings : 12
Cooking time: 1 hr
Type of meal : | Pies/Tarts | Pies/Tarts
Special diet :
1 lb (500 g) lean ground beef
1 onion, finely chopped
3 tbsp (45 mL) tomato paste
1/4 tsp (1 mL) each salt, pepper and celery seed
1 pinch cinnamon
1 tbsp (15 mL) all-purpose flour
1/2 cup (125 mL) beef, chicken or vegetable broth
1 400-g (14-oz) package pie dough
1. In large oiled skillet over medium-high heat, cook beef and onion, breaking up meat with back of spoon and stirring often, for about 5 minutes or until meat is no longer pink and onion is softened. Skim off any fat. Reduce heat to medium and stir in tomato paste, salt, pepper, celery seed and cinnamon.
2. In bowl, whisk flour with half of the broth until smooth. Whisk in remaining broth; add mixture to pan. Bring to boil and cook, stirring for 1 minute or until mixture is thickened. Scrape into large bowl and let cool for 30 minutes. Cover and refrigerate until cold.
3. Divide pastry in half. On lightly floured surface, roll out pastry to scant 1/4-inch (6-mm) thickness. Using 4 1/2inch (11.5-cm) round cutter, cut out 12 circles, rerolling scraps as necessary. Fit the circles in muffin cups, pressing lightly to fit and form pie-crust bases.
4. Roll out remaining dough. Using 3-inch (7.5-cm) round cutter, cut out 12 circles to form pie lids. Divide meat filling among pies; moisten edges of pie bases with water; top each with pie lid, pressing edges together. Cut a slit in the top of each. Bake in 425°F (220°C) oven for 12 to 16 minutes or until puffed and golden-brown. Let cool in pan on rack for 10 minutes.
Photo: Tango Photography