Ingredients
- 4 sheets ready rolled shortcrust pastry
- 2 small tomatoes, sliced
- ½ teaspoon dried oregano leaves
Filling
- 1 tablespoon oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 500 g minced beef
- 2 tablespoons plain flour
- 1½ cups beef stock
- ⅓ cup tomato sauce
- 2 teaspoons Worcestershire sauce
- 1 tablespoon chopped fresh rosemary
Method
1. Preheat oven to moderately hot 210°C (190°C gas). Cut pastry into circles using a round, 10 cm fluted cutter. Press pastry circles into large muffin tins (⅓ cup capacity).
2. To make Filling: Heat oil in a heavy-based pan; add onion and garlic. Cook over medium heat for 2 minutes or until onion is soft. Add mince, cook over high heat for 3 minutes or until well browned and all the liquid has evaporated. Use a fork to break up any lumps of mince as it cooks.
3. Add flour, stir until combined, cook over medium heat for 1 minute. Add stock, sauces and rosemary, stir over heat until boiling. Reduce heat to low, simmer for 5 minutes or until mixture has reduced and thickened; stir occasionally. Allow to cool.
4. Divide filling between pastry circles. Top each with a whole slice or two half slices of tomato, sprinkle with oregano. Bake for 25 minutes or until pastry is golden brown and crisp. Serve hot.
