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Instructions |
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brown 1 lb diced lean beef in a large saucepan with olive oil as needed. remove from pan and
set aside.
add a little more oil and-
1 finely chopped onion
2 oz finely chopped pancetta
2 cloves crushed garlic
cook for 3-4 minutes or until soft.
return beef to the pan and stir in-
1 tbsp tomato paste
1 cup red wine
1/2 cup beef stock
1 tsp dried italian herbs
1/2 cup pureed tomatoes
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cover and simmer 50-60 minutes or until meat is tender. remove lid and cook for another 30
minutes or until sauce is reduced. remove from heat and allow to cool.
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preheat oven to 350. grease 24 mini muffin cups. roll out 1.5 lbs store bought pie crust. cut
24 rounds with a 2 3/4 inch cutter and 24 rounds with a 2 1/4 inch cutter.
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put larger rounds in muffin cups and fill with cooled filling. add a small piece of swiss cheese
if desired. dampen edges of small rounds and place on top of filling to seal the pies. brush
with egg if desired.
bake for 25 minutes or until golden brown.
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Originally Submitted
11/22/2009
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