Mini Reaper Meat Pies

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If you’re planning to grab a seat in front of the television for this year’s Tony Awards, you shouldn’t do it until you’ve made these Mini Reaper Meat Pies á la Sweeney Todd. You know, the Demon Barber of Fleet Street.

We’ve made it even more amusing with a touch of the Reaper. Get it? Well, of course. At the very least each bite of these pies will make you sing and dance around the living room with all the heat packed into them.

You’ll get 24 mini meat pies out of this recipe, but dozens of demands for more. So, we’re not entirely sure why you wouldn’t double the batch to begin with; these pies freeze beautifully.

Ingredients

1 tablespoon Vegetable oil

1 medium Onion, finely chopped

2 cloves Garlic, minced

1 pound Ground beef

1 medium Carrot, peeled and coarsely grated

1/2 – 1 teaspoon Mad Dog 357 Reaper Pepper Puree

1 cup Gravy (made from powder)

2 sheets Pie (shortcrust) pastry, thawed

2 sheets Puff pastry, thawed

1 each Egg, whisked

Ketchup, to serve

Preparation

In a medium skillet, heat the oil over a medium heat, then add the onion and cook until onion softens. Then, add the garlic and cook for about 30 seconds, until fragrant. Stir in the ground beef and cook until browned, stirring as needed and breaking chunks as you do.

When the meat is browned, stir in the carrot and mix well. Then, add the Mad Dog 357 Reaper Pepper Puree along with the pre-prepared gravy. Stir to combine, then cook for 2 minutes, allowing the sauce to boil and thicken slightly. Then, remove from the heat and allow to cook slightly.

Meanwhile, pre-heat your oven to 350°F. Spray a 24-hole mini muffin pan with cooking spray and set aside.

Cut the pie pastry into 24 squares and line the bottoms of the mini-muffin pan with these squares. Scoop in the Mad Dog ground beef mixture, then cut the puff pastry into 24 squares and place these on top of each pie, pressing the edges together with the pie pastry bottoms. Brush the top of each with the beaten egg.

Place pies in the oven for 20 minutes and bake until the tops are golden brown. Allow to cool for at least 5 minutes before removing the pies from the pan. Serve with ketchup, mixed with a little extra Mad Dog.

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