Mini Beef Burgundy Pies

Mini Beef Burgundy Pies
30 Mins
Prep time
60 Mins
Cooking time
Serves 12

What you need

  • 1 tablespoon oil
  • 1 small onion, finely chopped
  • 2 rashers shortcut bacon, finelychopped
  • 50g button mushrooms, finely sliced
  • 250g minced beef
  • 1 tablespoon flour
  • ½ cup red wine
  • ½ beef stock cube
  • 2 tablespoons chopped parsley
  • Salt and freshly ground black pepper, to taste
  • 500g potatoes, peeled and chopped
  • 125g PHILADELPHIA Spreadable Light Cream Cheese
  • 24 small wonton wrappers
  • Olive oil spray
  • Tomato sauce, to serve, optional

How to make it

  1. PREHEAT oven to 180°C.
  2. HEAT the oil in a frypan and saute the onion and bacon for 3 minutes. Add the mushrooms and cook a further 3 minutes or until softened and juices have evaporated. Add the mince to the pan and cook over a high heat for 8 minutes until browned. Stir in the flour and cook for a further minute before adding the wine, stock cube and parsley. Simmer gently for 20 minutes then season.
  3. STEAM or boil the potatoes until tender. Drain well and mash with the PHILLY until smooth, then season.
  4. USE an 8cm round cutter to cut the wontons into circles. Spray with oil and press into 24 mini muffin pans.
  5. BAKE in a moderate oven for 8 minutes or until crisp. Divide the meat mixture between the cups and top each with mash. Return to the oven for 10 minutes to warm through. Serve immediately.