These mini pies are ideal for holiday parties. To change up the flavor, replace the ground beef with ground lamb and add a teaspoon of dried rosemary.
—SUZANNE BANFIELD BASKING RIDGE, NJ
PREP: 40 MIN. • BAKE: 15 MIN. • MAKES: 4 DOZEN
1/2 pound ground beef
1/3 cup finely chopped onion
1/4 cup finely chopped celery
3 tablespoons finely chopped carrot
1 1/2 teaspoons all-purpose flour
1 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2/3 cup beef broth
1/3 cup frozen petite peas
2 packages (17.3 ounces each) frozen puff pastry, thawed
3 cups mashed potatoes
1. Preheat oven to 400°. In a large skillet, cook beef, onion, celery and carrot over medium heat until beef is no longer pink; drain. Stir in flour, thyme, salt, nutmeg and pepper until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until sauce is thickened. Stir in peas; heat through. Set aside.
2. Unfold puff pastry. Using a floured 2 1/4-in. round cutter, cut 12 circles from each sheet (save scraps for another use). Press circles onto the bottoms and up the sides of ungreased miniature muffin cups.
3. Fill each with 1 1/2 teaspoons beef mixture; top or pipe with 1 tablespoon mashed potatoes. Bake 13-16 minutes or until heated through and potatoes are lightly browned. Serve warm.