Family mince tart recipe
Egg free, Nut free
- 2 sheets frozen puff pastry
- 500g mince
- 4 rashers short cut bacon, chopped
- 1 onion, finely chopped
- ½ red capsicum, finely chopped
- 2 tablespoons tomato paste
- 400g can diced tomatoes or 2 cups tomato passata
Preheat oven to 180°C. Place pastry sheets on a work bench to defrost.
Lightly flour two pizza trays or baking trays (my pizza tray has small holes in the centre, which gives a lovely crunchy pastry base).
Heat a large non-stick frypan over medium-high heat. Brown mince, then add bacon and onion and cook for a further 5 minutes. Add capsicum, tomato paste and diced tomatoes. Reduce heat to low and simmer, uncovered for 20 minutes. The mixture should be quite thick, but add some water if it is sticking to the pan.
Place pastry on baking trays, use a knife to score a 1cm border in the pastry. Spoon mince mixture onto pastry within the border. If you have some pastry scraps, twist ribbons of pastry and decorate the top of the tart. Bake for 15 minutes or until pastry is puffed and golden.
- Mince tart was a family favourite when I was growing up and is a fabulous ‘thing to do with mince’! Make the meat sauce the day before or use leftover bolognaise sauce and dinner is ready in minutes.
- Add carrot, celery, peas or mushrooms to the meat sauce, as tolerated by your family.
- Recipe created by Melissa Hughes for Kidspot.