Halloween Jack-o'-Lantern Beef Pies

    Halloween Jack-o'-Lantern Beef Pies

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    Yummy scone cups filled with spicy beef mixture and topped with Halloween pumpkin faces! Such and Australian way to bring the jack-o-lantern them to your party.

    Ingredients
    Serves: 10 

    • 700g beef mine
    • 1 onion, diced
    • 1 tablespoon chilli con carne seasoning
    • 1 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon garlic powder
    • 1 (400g) tin tomato puree
    • 1 cup grated carrot
    • 1 (170g) tin chopped black olives, drained
    • 1 batch scone dough
    • 10 slices cheese

    Directions
    Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

    1. Preheat oven to 200 degrees C. Grease 10 muffin cups.
    2. Place the beef mince and onion in a large frying pan over medium heat then cook and stir until the meat is browned and crumbly; about 10 minutes. Drain excess oil, if any. Stir in the chilli powder, cumin, salt, garlic powder, tomato puree, carrot, and olives, then bring the mixture to a simmer. Cover the frying pan, and cook until thickened and the carrot is tender; about 20 minutes. Stir occasionally.
    3. Working on a floured surface, take a regular scone size pieces of dough and roll them out into a 10cm circles. Press the circles of scone dough into the prepared muffin cups then bake in the preheated oven until the cups are lightly browned, about 10 minutes. Remove the shells from the pan, and place onto a baking tray.
    4. Cut the 10 slices of cheese into 8cm circles, and cut jack-o'-lantern faces into the circles with a sharp paring knife. Chop remnants of the cheese and mix into the meat mixture. Fill the scone shells with meat mixture and place a cheese face on top of each.
    5. Return to the oven, and bake just until cheese begins to soften, 3 to 5 minutes.

    Scone Dough

    Scone dough may seem like a strange choice but is the equivalent to America 'biscuits', which is a more traditional savoury side and use in many other ways, such as a pastry in this recipe.

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