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https://www.philly.com.au/recipe/mini-beef-burgundy-pies/
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Mini Beef Burgundy Pies
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Mini Beef Burgundy Pies
30 Mins
Prep time
60 Mins
Cooking time
Serves
12
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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
PREHEAT oven to 180°C.
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.
STEAM or boil the potatoes until tender. Drain well and mash with the PHILLY until smooth, then season.
USE an 8cm round cutter to cut the wontons into circles. Spray with oil and press into 24 mini muffin pans.
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.
Recipe or Meal Type
Light Bites |
Appetisers |
Lunch |
Entertaining
Cuisines
Picnic |
French
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