Mince Pie

Heat 2 tbs olive oil in a pan and sautee the onions, garlic, and carrots until softened. Add the ground beef and cook until browned, breaking up the lumps of meat as you sautee. Add the tomato sauce, beef stock, worcestershire sauce and salt/pepper to taste and bring to a simmer. Add mushrooms and let simmer for 10-15 min. Add peas. If the mince filling is not thick enough to your liking at this point, add flour 1 TBS at a time (make sure mixture is not bubbling, if so, turn down the heat) and stir to incorporate. Set aside to cool.

At this time, preheat the oven to 400 F.

Roll out short crust pastry to about 1/4 thick and place them in the the ramekins. Press up against the sides and make sure the pastry covers the bottom and sides of the ramekin. Spoon in the cooled filling. Repeat for all the servings.

Last, cut out rounds of puff pastry into the same diameter as the ramekins and lay each circle of puff pastry on top of the filling, pinching sides to close. Glaze the top of the pie with egg if desired

Bake in oven for 30min until crust is browned.

Serve with ketchup and enjoy!