Cowboy Mini Mince & Cheese Pies

Cowboy Mini Mince & Cheese Pies


Makes 12 mini muffin sized pies

  • 2 tbsp cooking oil 
  • 500g beef mince 
  • 1 large onion, diced 
  • 5 cloves garlic, chopped 
  • 2 tbsp plain flour 
  • 1 tbsp Raptor Naturals Cowboy Steak Rub 
  • 2 tbsp Worcestershire sauce 
  • 2 tbsp tomato paste 
  • 1 tsp salt 
  • 1½ c beef or chicken stock 
  • 6 sheets frozen puff pastry, thawed 
  • Cooking spray 
  • 200g tasty or colby cheese, cut into 12 pieces 
  • 1 egg yolk, beaten 


  1. Place a frying pan on medium heat. Once hot add oil. Add mince, onion and garlic. Break up lumps of mince as you cook. Cook stirring regularly to ensure even cooking. Cook for 5-10 minutes until there is no pink left and the onion and garlic are cooked through. 
  2. Add flour, Cowboy Steak Rub, Worcestershire sauce, tomato paste and salt. Stir until combined. 
  3. Stir in stock. Turn down the heat to low, cover with lid and simmer for 10 minutes until thick. Remove from heat. Season to taste and allow to cool slightly before use. 
  4. Preheat to 180°C. 
  5. Take a 12 hole muffin pan. Find a cup or bowl slightly wider than the top of a muffin hole (approx 9cm). This will be the cutting guide for the pie lids. 
  6. To measure the pie case, take the edge of a tea towel and place the corner on the top edge of the muffin hole. Run the tea towel down the wall of the muffin hole, across the bottom and up the opposite wall. Mark the length. This length (approx 12cm) is the diameter of your pie case. Find a bowl or dish slightly larger than this to allow for some overhang. This will be the cutting guide for the pie cases. 
  7. Place the large cutting guide in one corner of a pastry sheet and use a small knife to cut out a pie case. Place the cutting guide on the opposite corner to cut out another pie case. Place the small cutting guide in one of the remaining corners and cut out a pie lid. Repeat with the last corner. Repeat with the remaining 6 sheets until you have 12 sets of pie cases and lids. Optional: cut out decorative shapes from the excess pastry with a knife or with pastry cutter shapes. 
  8. Spray the muffin pan with cooking spray and fit the pie cases into the muffin holes. Fill cases with the cooked mince filling and top with a slice of cheese. Brush the edges of the pie cases with egg yolk. Fit the pie tops on top. Use the tines of a fork to crimp edges closed. Brush pie tops with egg yolk. Place decorative pastry shapes on top and brush these with egg yolk. Using the fork, poke holes across the tops of the pastry to allow for steam to escape. 
  9. Bake pies at 180°C for 30 minutes until puffed up and golden.
  10.  Serve with a generous squeeze of tomato sauce, of course!