MINCE AND CHEESE PIES

Makes about 18

6 Farrah’s Wraps of your choice
2 Tbsps olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 stick celery, finely chopped
500 grams beef mince
2 cloves garlic, crushed
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 Tbsp dijon mustard
1 Tbsp plain flour
1½ cups beef stock
Cheddar cheese, grated
1 egg, beaten
Salt and pepper to season

Preheat oven to 180°C fan bake.

On a chopping board, using a cookie cutter, cut out 3 circles from each wrap.

Lightly grease muffin tins with oil or butter and push each wrap circle into the tin to form the pie cases. Keep the wrap cut offs, these will be used to create the lids of the pies.

Add oil to a frying pan over a medium heat. Add onions, carrot and celery to pan and sauté until soft. Season with salt. Add the mince and garlic and cook for 5 minutes, breaking up any lumps.

Stir in the tomato paste, Worcestershire, and mustard then sprinkle over the flour and mix to combine. Cook for 2 minutes then stir in the stock and season well. Cover and simmer for 30 minutes, stirring occasionally, until thick. Let the mixture cool completely before filling the pies.

Divide the filling between the tin and top each with grated cheese. Place the Wrap cut offs on top to form the lids of the pies, alternatively these can be cut to the right shape with a cookie cutter.

Brush the tops with egg and sprinkle with ground pepper.

Cook the pies for 20-25 minutes until crisp and golden. Serve warm with tomato sauce or chutney.