Goblin Pie Faces
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1 tablespoon olive oil
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200g small brown onion
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2 cloves garlic crushed
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500g beef mince
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2 tablespoons tomato paste
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1/4 cup beef stock
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2x OXO beef stock cubes
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splash of white wine
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1 teaspoon Vegemite or Promite (optional)
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salt and lots of black pepper
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2 teaspoons of cornflour mixed with 2 teaspoons of cold water
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4-5 sheets store bought shortcrust pastry
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1 egg lightly beaten
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tomato sauce to serve
Step 1 - Preheat the oven to 180c if you are baking these straight away (I didn't, I made these ahead of time to save my sanity). Cook oil, onion and garlic in a saucepan over medium heat until the onion softens. Add the beef, using a wooden spoon to break up any lumps until browned (5 minutes). Add paste, stock, Vegemite, white wine and salt and pepper and cook for 5 minutes. Then add cornflour and cook briefly on low heat until thickened. Cool completely.
Step 2 - Use a 7-8cms cookie cutter to cut 24 rounds of pastry for the base and line two 12 hole cupcake of muffin tins. If they don't fit, you can stretch out the pastry a little. Use a 5.5cms cookie cutter to cut 24 rounds from the remaining pastry. Use a small paring knife to cut out eyes and anguished mouths. Place one tray in the freezer while you fill the other tray cases with 2 teaspoons of the beef.
Step 3 - Top with goblin face rounds and brush with egg. You can either freeze these now for later use or just bake in the oven for 10-12 minutes until golden. If baking from frozen, cook for 25 minutes. I placed a white cupcake liner in the bottom for easy removal from the muffin tray.
Adapted from Donna Hay Magazine