Mince Pot Pies

Prep 20 mins Cook 25 mins Serves 6


  • 30ml olive oil
  • 750g lean beef mince
  • 200g button mushrooms, sliced
  • 2 carrots, diced
  • 5ml Robertsons Garlic Flakes, rehydrated in boiling water for a few minutes and drained
  • 30ml flour
  • 30ml Robertsons Steak & Chops Spice
  • 15ml Robertsons Paprika
  • 250ml water
  • 250ml frozen peas
  • 400g Roll Puff Pastry, just thawed
  • 1 Beaten egg to glaze
  • sesame seeds


  1. Preheat oven to 220°C. Heat oil in a large non-stick frying pan over high heat.
  2. Add mince, mushroom, carrot and Robertsons Garlic Flakes. Cook for 5 minutes or until mince has browned.
  3. Stir in flour and Robertsons Spices. Gradually add water, stirring constantly, and bring to the boil.
  4. Reduce heat and cook, stirring occasionally, for 5 minutes or until mixture thickens. Stir in peas. Transfer mixture to 1 cup-capacity ramekin dishes.
  5. Using a large round cutter, cut out 6 pastry rounds. Top pies with pastry and trim any excess. Brush with beaten egg. Sprinkle with a few sesame seeds.
  6. Place ramekins on a baking tray. Bake for 15 minutes or until golden. Serve.