Perfect for lunch, dinner, picnics, on the go, buffets – the list is endless for these versatile mini beef tartlets or pasties.
They’re packed full of flavour, with a rich and delicious beef filling. They are also perfect hot or cold and they can be frozen!
I love eating these for dinner with a salad ( Quinoa and Lentil Salad) and maybe some potatoes on the side. I make them earlier in the day so that all that needs to be done at dinner time is warming them up in the oven (or just putting them on plates if I’m having them cold!)
I create all my recipes and share them for free. If you loved this one, you’re welcome to buy me a coffee to say thank you.
Ingredients, Substitutions and Variations
- Onion, carrot, celery, garlic – these are your base vegetables and they bring so much flavour to the pasties. If you add other vegetables, just be careful about the water content – e.g. courgettes are not great because they release a lot of water and that could make the pasties soggy.
- Beef mince – 5% fat mince is ideal.
- Flour – important for thickening the sauce.
- Beef stock – you could also use water and a beef stock cube.
- Worcestershire sauce – brings a serious punch of flavour. You could use barbecue sauce instead.
- Peas – for a little burst of sweetness.
- Puff pastry – I used ready made – you could make your own.
- Egg – for brushing the pastry.
Top Tips
- Making the filling Be sure to cook the filling until the sauce is thick, otherwise your tartlets will be soggy. Leave it to cool before packing the pastry for best results.
- Making the pasties Use clean, dry hands to work the pastry. If your hands get sticky with the pastry, wash and dry them before continuing.
- To freeze Put in the freezer for up to 3 months. Can be refrigerated for a week.
Mini Beef Tartlets
Delicious mini beef tartlets or pasties made with puff pastry.
Ingredients
- 1 onion
- 3 sticks celery
- 2 carrots
- 3 cloves garlic
- 2 tablespoons vegetable oil
- 500 grams beef mince
- 1 tablespoon plain flour
- 300 ml beef stock
- 2 tablespoons Worcestershire sauce
- 2 x320g sheets puff pastry
- 1 egg
Instructions
- Peel and finely chop the onion and garlic. Finely chop the carrots and celery.
- Put the vegetable oil in a large pan over a medium heat. Add the onion, carrots and celery and cook for 5 minutes.
- Add the mince and garlic – cook until the mince is browned. Stir in the flour, then add the beef stock, Worcestershire sauce, salt and pepper. Bring to a simmer and cook for 10 minutes until the sauce is very thick. Add the peas, stir and take off the heat. Allow to cool.
- Preheat the oven to 200 degrees Celsius. Unroll the pastry sheets and cut each one into 8 even squares. Put a tablespoon of the beef filling in the middle of one of the pastry squares, then pinch the pastry closed around it. Put on a baking tray and repeat with the rest of the pastry.
- Beat the egg and brush each tartlet with the egg. Put in the oven and cook for 20-30 minutes until golden brown.
