Inspired by New Zealand's puff-pastry meat pie, beef mince mini pies are made by browning beef mince with onion, binding it with a flour-thickened gravy, and wrapping it in puff pastry. They come out of the oven golden and crisp.
Soften the onion in oil, add the beef mince and brown it. Sprinkle in the flour, cook for a minute, then gradually stir in the beef stock and cook until thickened.
Season the filling with salt and pepper, spread it on a plate, and let it cool to room temperature.
Divide the cooled filling among the puff pastry squares, fold into triangles or squares, press the edges with a fork, and brush the tops with beaten egg.
Bake in an oven preheated to 200°C for 18-20 minutes until golden and crisp.
Let the filling cool completely before wrapping it in the pastry; hot filling softens the puff pastry and stops the layers from puffing up. Allergens: contains gluten (flour, puff pastry) and egg.
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