Mini Beef and vegetable vol-au-vents (with cheese on top)

This is a quick and easy snack or entree made with purchased pastry cases.  Try different vegetables and use either lamb, pork or chicken mince.  Delicious! 

Mini Beef and vegetable vol-au-vents

• 1 T vegetable oil

• ½ brown onion, finely chopped

• 2 t minced garlic

• 150 g lean beef mince

• ½ carrot, peeled, coarsely grated

• 2 T powdered gravy

• 125 ml (1/2 cup) boiling water

• 6 vol-au-vent cases
• ½ c grated cheese
• Tomato ketchup, to serve

Method

1. Collect all ingredients. Preheat oven to 180°C.

2. Wash, peel and grate carrot.

3. Peel onion, wash and chop finely.

4. Heat oil in a medium frying pan over medium heat. Add onion and garlic and cook, stirring, for 2 minutes or until onion softens.

5. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour.

6. Add the carrot and stir until well combined.

7. Meanwhile, place gravy powder in a heatproof jug. Add boiling water and whisk with a fork until combined.

8. Add to mince mixture and cook, stirring, for 2 minutes or until sauce thickens slightly.

9. Remove from heat and cool for a few minutes.

10. Spoon the mince mixture into pastry cases.

11. Sprinkle grated cheese on top.

12. Bake in oven for 10-15 minutes or until cheese is melted golden brown.

13. Serve vol-au-vents with tomato ketchup.