| 1. |
Pre-heat oven to 400 °F (200 °C). Lightly grease 2 x 12 hole muffin pans. |
| 2. |
Heat oil in a large saucepan on high. Sauté bacon and onion for 3-4 minutes until onion is tender and transparent. |
| 3. |
Add mince and brown for 4-5 minutes, breaking up the lumps with the back of a spoon as it browns. Blend in flour and cook, stirring for 1 minute. |
| 4. |
Gradually stir in the Guinness, stock, tomato paste and rosemary and bring to the boil, stirring. Reduce heat and simmer uncovered for 10 minutes or until mixture reduces and thickens. |
| 5. |
Transfer to a large bowl. Cool for 10 minutes and then chill in the fridge until cold (overnight is best). |
| 6. |
Using a 12cm cutter cut 24 rounds from the short-crust pastry sheets. Ease each pastry round into each muffin hole. Using an 8cm cutter cut 24 rounds from the puff pastry. Spoon 2 tablespoons chilled filling into each pastry hole and brush edges with a little egg. |
| 7. |
Top each pie with puff pastry rounds gently pressing together to seal. Brush with a little egg and sprinkle every second pie with sesame seeds and insert a small rosemary sprig into the others. |
| 8. |
Using a sharp knife, make 2 small slits in top of each pie to form a steam vent. Bake for 20-25 minutes or until golden and puffed. Rest in pan for 5 minutes before serving. |
