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Mini Minced Beef, Onion and Mashed Potato Pies

I love shepherds pie on a cold day, especially with fluffy chive mashed potatoes on top. I made one and had left over mashed potatoes and some of the beef and onion filling, so rather than waste or freeze it, I made pies. Quick, easy and delicious, a great way to use leftovers.250g plain flour
125g butter
1 egg + 1 tablespoon of cold water
Pinch salt
1 egg, whisked
Mashed potatoes, cold
Beef and onion mix, coldMethod
Preheat the oven to 180°C.
Spray your muffin tin with oil.
To make the shortcrust pastry, add the flour, salt and butter into a food processor and pulse to resemble breadcrumbs.
Mix the egg together with the tablespoon of cold water and add to the processor with the motor running.
Pulse until a ball of dough forms.Lightly flour the work surface and roll out the pastry. Use a cookie cutter to cut out 12 circles that are a little bigger than the muffin tin holes.
Add each circle of pastry into the tin and press down gently.
Place in the fridge to rest for 45 minutes.
Re roll the remaining pastry and cut out 12 lids.
Once the pastry has rested, remove from the fridge and add in the minced beef filling, 3/4 of the way up or leaving enough room for the potato layer.
Add the potato on top and smooth out.
Next add some of the beaten egg around the edges using a pastry brush, add the lid and pinch to seal the edges.
Brush the top with more egg wash and add some salt and cracked pepper.
Bake for 45 to 50 minutes, or until the pastry is golden brown and cooked. No soggy bottoms. 😋👍

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