Open beef, spinach & feta pies

Step 1

Preheat oven to 190C. Spray four 185ml (3/4-cup) capacity non-stick Texas muffin pans with olive oil spray to grease. Use a 13cm-diameter round pastry cutter to cut 2 discs from each pastry sheet. Line the muffin pans with pastry discs. Place in the fridge for 10 minutes to rest.

Step 2

Cover pastry bases with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 12 minutes. Remove paper and weights, rice or beans. Bake for a further 8 minutes or until golden. Remove from oven.

Step 3

Meanwhile, lightly spray a non-stick frying pan with olive oil spray. Heat over medium-high heat. Add the onion and cook, stirring, for 3-4 minutes or until golden. Add the garlic and mince and cook, stirring with a wooden spoon to break up any lumps, for 2 minutes or until mince changes colour. Add the wine and cook, stirring, for 3 minutes or until liquid reduces by half.

Step 4

Add the tomato and Worcestershire sauce and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 10 minutes or until sauce thickens. Remove from heat. Add the feta and olives and stir to combine. Taste and season with salt and pepper.

Step 5

Place pastry cases on a platter. Spoon beef mixture among pastry cases. Top with spinach and serve immediately.